The History, Current Status and Political Suggestions of Soybean Cultivation in Korea

Soybean (Glycine max L.) is a high-protein and high-lipid crop widely cultivated around the world and utilized in various forms, including food products, vegetable oil, animal feed, and functional food ingredients. In Korea, soybeans are closely linked to traditional food culture and are consumed in diverse forms such as fermented soybean products, tofu, namul (seasoned vegetables), and multigrain rice. Accordingly, soybean varieties have diversified based on their intended uses. Recently, interest in bioactive compounds such as isoflavones has increased, further highlighting the value of soybeans as a source of functional foods. However, soybean is highly sensitive to both biotic and abiotic stressors, with yield and quality heavily influenced by water stress in particular. Extreme weather events such as droughts and heavy rainfall—exacerbated by climate change—pose a serious threat to stable soybean production. Moreover, complex issues such as rural aging, technological disparities, and unstable market prices have led to a decline in self-sufficiency rates and increased reliance on imports. In light of these challenges, this study aims to review the history and current status of soybean cultivation in Korea and to propose strategies for stabilizing production and improving self-sufficiency. In particular, it seeks to explore strategic directions for enhancing the sustainability of Korea’s soybean industry and strengthening national food security through the development of climate-resilient varieties, improvement of cultivation techniques, establishment of effective technology dissemination systems, and expansion of policy support.