An incredibly special native soybean from Korea. Soy is one of the oldest cultivated crops in Korea where there are hundreds of native cultivars and wild relatives. This late maturing variety is one of many referred to as bam kong, or chestnut bean. Plants are very vigorous, producing two or three beans per pod. Soybeans have also played an indispensable role in sustainable farming systems in Korea, and other parts of East Asia, contributing nitrogen and organic matter to soils. These seeds have been preserved by native seed activists on the peninsula, because of the important story they share, as well as their multi-faceted nutritional content.
Seed variety is by Second Generation Seeds, our collaboration with farmer Kristyn Leach.
- Warm season annual
- Approx. 10 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 130 days
- Planting season: Late spring
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Seed packets for this variety are currently unavailable.
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Cultivation: Plant right after last frost date, when soil is starting to warm. Direct seed 1" deep into moisture. Pre-irrigate planting area, and then once planted, hold off on watering until emergence. Depending on the moisture retention in your soil, you may delay watering until its first true leaves develop. Warning: young leaves are a favorite to all small mammals. Predation is high, so protection is recommended until well established. Plants are vigorous and self-sufficient. They grow well in rotation with grass family crops or cover crops. Deep, infrequent watering is best. Beans will set when the days shorten. After they plump up, the plants will start to yellow as will the pods. Stop irrigating once the pods begin to lose their verdant green color. Let pods dry on plants. Maturation is somewhat staggered, and the earliest maturing may shatter. Either pick pods as they dry, or cut plants once most leaves have dropped. Bundle cut plants, and dry upside down. Thresh and winnow fully dried pods.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Every farmer and ajumma we spoke with said the same thing: steam these with rice. Soak beans for 5-8 hours, then cook with rice.