Braised Black Soybeans (Kongjaban) – No Soaking Recipe
Braised Black Soybeans (Kongjaban) – No Soaking Recipe
Easy Braised Black Soybeans (Kongjaban): Make Delicious Kongjang in 15 Minutes Without Soaking
Introducing an incredibly simple recipe for making glossy, dark braised black soybeans (Kongjaban) without the hassle of soaking. Make this popular side dish in a flash!
Kongjaban Ingredients- 2 rice cups (approx. 250g) black soybeans (Seoritae)
- 5g dried kelp
- 750ml water
- 1 slice ginger (thumb-sized)
- 1 Tbsp cooking oil
- 2 Tbsp regular soy sauce
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 3 Tbsp malt syrup or corn syrup (heaped)
- 1/2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 2 rice cups (about 250g) of Seoritae, our star ingredient for today’s Kongjaban. Typically, making Kongjaban requires soaking the beans for 4-5 hours or even longer. However, the recipe I’m sharing today skips this soaking step entirely! This makes it a perfect, super-quick recipe for when you suddenly crave Kongjaban or are short on time. 🙂
Step 2
It’s crucial to wash the beans thoroughly. Use both your hands to rub the beans together as you rinse them. Make sure to use cold water. Washing with warm water can cause the beans to develop an unpleasant ‘fishy’ odor.
Step 3
Rinse the beans in cold water about 3 to 4 times until they are clean. While rinsing, pick out any beans that appear damaged or have debris.
Step 4
Now, place the clean Seoritae beans into a pot. Add 500ml of water to start. This is the initial step for cooking the beans.
Step 5
Add 5g of dried kelp (dashima) to enhance the savory flavor of the Kongjaban. Also, add 1 tablespoon of cooking oil. Adding cooking oil helps prevent the bean skins from separating or peeling off during cooking.
Step 6
Here’s a special secret to this Kongjang recipe: ginger! Adding half a slice of ginger (about the size of your thumb) not only effectively eliminates any fishy smell from the beans but also enhances their savory flavor and adds a subtle freshness. If you’re worried about a strong ginger taste, you can slightly reduce the amount.
Step 7
With the dried kelp, cooking oil, and ginger all in the pot, bring the mixture to a boil over high heat with the lid off for about 10 minutes. This initial high-heat boiling helps to quickly cook the beans and evaporate any unwanted odors.
Step 8
After boiling on high heat for 10 minutes, you’ll notice that the bean broth has reduced significantly. At this point, reduce the heat to low. Remove the dried kelp; you can leave the ginger in. It’s best to remove the kelp around now to prevent it from releasing a bitter taste if overcooked.
Step 9
Now, add the remaining 250ml of water to the pot. Keep the heat on low and prepare to add the seasonings for the Kongjaban.
Step 10
Add 2 tablespoons of regular soy sauce and 1 tablespoon of soup soy sauce (Guk-ganjang) for the Kongjaban’s core flavor. Using both types of soy sauce adds depth and complexity. Give it a stir to combine the seasonings.
Step 11
Once the mixture comes to a simmer after adding the seasonings, reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 10 minutes. During this time, the soy sauce will penetrate the beans, and the broth will thicken slightly.
Step 12
While TV chefs or recipes might suggest the liquid reduces in about 10 minutes, the actual cooking time can vary depending on your stove’s heat. It’s important to check the beans’ tenderness and the broth’s consistency. If the beans are still undercooked or the liquid is too abundant after 10 minutes, continue simmering with the lid off until it reaches your desired consistency. Depending on the beans, this could take a total of 20-30 minutes. If the liquid reduces too much, you can add a little cold water in between simmering.
Step 13
Once the beans are sufficiently cooked and the broth has thickened to your liking after simmering on low heat for about 30 minutes, turn off the heat. Now, remove the ginger slice, which has served its purpose of adding flavor and removing odors. It’s no longer needed.
Step 14
It’s time to add sweetness to the Kongjaban. Add 3 heaped tablespoons of malt syrup or corn syrup. Using sugar can make the beans hard and difficult to store for long periods. Malt syrup or corn syrup keeps the beans tender and glossy, providing a natural, mild sweetness. (Note: Not using sugar is a key feature of this recipe.)
Step 15
This is the final step. Add half a tablespoon of sesame oil for a nutty aroma and 1 tablespoon of toasted sesame seeds for garnish and flavor. Be careful not to add too much sesame oil, as it can impart a bitter taste. Mix everything thoroughly, and your delicious Seoritae Kongjaban is complete!
Step 16
The finished Kongjaban has a wonderfully savory and clean taste. Thanks to the ginger, it’s refreshing and light, without any heaviness. The balance of sweet and savory is not overpowering, so it’s perfectly enjoyable on its own with rice. If you prefer a slightly sweeter taste, feel free to add an extra tablespoon of honey.
Step 17
A significant advantage of this recipe is that even without soaking, the beans are not hard. They have a pleasant slight chewiness, offering a satisfying bite rather than a mushy texture. The beans are not hard at all, making them easy to eat even for those with sensitive teeth. This is likely because sugar, which can harden beans, is not used. If you’ve had tough Kongjaban before, you must try this recipe!
Step 18
And there you have it – a clean, refreshing, and tender Seoritae Kongjaban that’s delightfully savory. Since it’s so simple to make without soaking, be sure to try it as a staple side dish. Enjoy your delicious Kongjaban!
