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Soybean

Soybean (콩(대두), 大豆) is recorded in the Donguibogam as a qi-tonifying food herb. Its nature is neutral and its taste sweet (some sources: salty), associated with the Spleen, Large Intestine meridians. Traditional uses recorded in the text include tonifies the five viscera, harmonizes the middle, warms the intestines and stomach. 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.

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 appetiteWeak 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 uses recorded in the Donguibogam

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

Traditional applications recorded in the classical text

  • 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.

This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.

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

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