Soybean

콩(대두) (大豆) · Glycine max (L.) Merr.

Qi-tonifying food herb Neutral Sweet (some sources: salty) Spleen, Large Intestine

NatureNeutral

TasteSweet (some sources: salty)

MeridiansSpleen, Large Intestine

Part usedSeed

FamilyFabaceae

CategoryQi-tonifying food herb

Find by concern: Poor appetite Weak constitution

Overview

Soybean is the most common bean on the Korean table today, and the Donguibogam already records it as a food that tonifies the five viscera and warms the digestive tract. The text also distinguishes black soybeans (used medicinally) from white soybeans (eaten as food only) — a distinction still echoed in how heugtae (black soybean) is used differently in Korean kitchens today.

In the Donguibogam

東醫
寶鑑

性平, 味甘一云醎, 無毒. 補五藏, 益中, 助十二經脉. 調中, 煖腸胃. 久服令人身重.

Source: Donguibogam, Tangaek-pyeon (Herbology volume)

TranslationIts nature is neutral, its taste sweet (some say salty), and it is non-toxic. It tonifies the five viscera, benefits the middle, and assists the twelve meridians. It harmonizes the middle and warms the intestines and stomach. Taken long-term, it makes the body heavy.

Traditional functions

Tonifies the five viscera
Harmonizes the middle
Warms the intestines and stomach
Assists the twelve meridians

Traditional applications

General dietary tonification
Cold-type digestive discomfort
Everyday nourishment as a staple food

Traditional preparation

Eaten as a staple food (whole, as tofu, soy milk, fermented paste); black soybean decoction used medicinally in classical formulas.

Cautions

Caution: The Donguibogam notes that long-term excessive consumption can make the body feel heavy or sluggish; black soybeans are traditionally preferred for medicinal use over white. A mild food-grade item overall. Consult a professional for medicinal use.

Frequently asked questions

Does the Donguibogam distinguish between black and white soybeans?

Yes — it notes black soybeans were used medicinally, while white soybeans were regarded as food only, a distinction still reflected in how heugtae (black soybean) is treated separately in Korean cooking today.

What was soybean mainly used for?

As a tonifying food — strengthening the five viscera, harmonizing digestion, and warming the intestines and stomach, though the text cautions that eating too much over time can make the body feel heavy.

Sources

동의보감 탕액편 (원문) — 한문 원문 발췌 — 한의학고전DB 탕액편 대조 검증 완료 (DATA-001)
한의학고전DB (mediclassics.kr) — 국역 참조 후 자체 재서술 (LEGAL-001)

DonguiHub is an educational and informational platform about the history and tradition of Korean medicine. It does not provide medical advice, diagnosis, or treatment. Always consult a qualified healthcare professional about health conditions and before using any herb.