Glossy & Delicious Black Soybean Jangjorim (Braised Soybeans)
Glossy & Delicious Black Soybean Jangjorim (Braised Soybeans)
The Ultimate Golden Recipe for Braised Black Soybeans (Seoritae)
This is a recipe for Seoritae Kongjaban (braised black soybeans) that I made for my son living in Tokyo. It’s incredibly simple to make but tastes so delicious that you’ll find yourself reaching for more! This dish is perfect served over warm rice and makes a fantastic side dish for any meal or a great addition to bento boxes.
Main Ingredients- 500g Seoritae (black soybeans)
- 900ml Water
- 4 sheets of dried kelp (Kombu, approx. 10x10cm)
Seasoning (The Secret to Sweet & Savory Flavor)- 3 Tbsp Mirin (or cooking sake)
- 9 Tbsp Soy Sauce (for Korean dishes, Jin-ganjang)
- 9 Tbsp Oligodang (corn syrup or rice syrup)
- 3 Tbsp Sesame Oil
- 3 Tbsp Sesame Seeds
- 3 Tbsp Mirin (or cooking sake)
- 9 Tbsp Soy Sauce (for Korean dishes, Jin-ganjang)
- 9 Tbsp Oligodang (corn syrup or rice syrup)
- 3 Tbsp Sesame Oil
- 3 Tbsp Sesame Seeds
Cooking Instructions
Step 1
First, rinse the 500g of Seoritae thoroughly. Then, soak them in cold water for 2 hours until they are fully plumped. Soaking makes the beans tender, reduces cooking time, and helps them absorb the seasoning better.
Step 2
Transfer the soaked Seoritae to a large pot. Pour in 900ml of fresh cold water. Ensure there’s enough water to generously cover the beans.
Step 3
Add 4 sheets of dried kelp (Kombu) to the pot. The kelp will add a subtle depth of umami flavor. We’ll remove it shortly after the water boils, so it only infuses the broth briefly.
Step 4
Be cautious when boiling, as the water can bubble over. To prevent this, place the pot lid slightly ajar or tilted. Start boiling over high heat. This helps manage the initial boil-over.
Step 5
Once the water comes to a rolling boil, reduce the heat to medium and continue to simmer for 2 minutes. Then, remove and discard the kelp. Continue simmering until the liquid has reduced by about half, and the beans are tender. Stir occasionally to prevent sticking and burning.
Step 6
When the liquid has reduced sufficiently, add all the seasoning ingredients: 3 Tbsp mirin, 9 Tbsp soy sauce, and 9 Tbsp oligodang. Simmer over low heat, stirring gently, until the sauce thickens and coats the beans beautifully. You’ll notice a lovely sheen forming.
Step 7
Just before turning off the heat, stir in 3 Tbsp of sesame oil. Adding it at the end preserves its fragrant aroma. Give it a quick mix.
Step 8
Finally, sprinkle 3 Tbsp of sesame seeds over the beans. This adds a nutty flavor and makes the dish visually appealing.
Step 9
Give everything a final toss to combine the sesame oil and seeds. Your glossy, savory, sweet, and slightly salty Seoritae Kongjaban is ready! Let it cool slightly before storing in an airtight container. It tastes even better the next day!
