Chewy and Delicious Braised Black Soybeans (Kongjaban)
Chewy and Delicious Braised Black Soybeans (Kongjaban)
How to Make Braised Black Soybeans Using Leftover Beans
Discover the delightful taste of Kongjaban, a classic Korean side dish, made with black soybeans that might have been tucked away in your pantry. This savory and slightly sweet preparation offers a wonderfully chewy texture that makes it the perfect accompaniment to any meal. Get ready to impress your family with this easy-to-make, crowd-pleasing recipe!
Main Ingredients- 4 cups (paper cup measure) soaked black soybeans (Seoritae)
- 2 cups water (water cup measure)
- 1/2 cup soy sauce
- 1 cup corn syrup (or adjust to taste)
- 2 tablespoons sesame oil
- 2 tablespoons toasted sesame seeds
Cooking Instructions
Step 1
The star of our recipe today is soaked black soybeans (Seoritae). We’re using about 4 cups, measured with a standard paper cup. Soaking them beforehand will significantly reduce the cooking time.
Step 2
Pour 2 cups of water into a pot. This is enough to initially cover the beans, and we’ll adjust as it simmers down during cooking.
Step 3
Carefully add 1/2 cup of soy sauce. This is a crucial step for infusing the beans with that signature savory flavor.
Step 4
Now, bring the mixture to a boil over high heat. Stir occasionally to ensure the beans and seasonings combine well.
Step 5
As the mixture starts to boil and foam appears, skim off the foam with a spoon. This process helps create a cleaner and clearer broth for your Kongjaban.
Step 6
Once the foam is removed, reduce the heat to medium. Let it simmer gently with the lid slightly ajar for about 30 minutes. This allows the beans to soften and absorb the flavors.
Step 7
After 30 minutes, you’ll notice that the liquid has reduced considerably. The beans should start to look glossy.
Step 8
It’s time to add sweetness. Pour in 1 cup of corn syrup (you can also substitute with a mix of 1/2 cup corn syrup and 1/2 cup sugar). It’s important to taste as you go and adjust the sweetness to your preference. Aim for a pleasant, mild sweetness.
Step 9
Continue to simmer for another 5 to 10 minutes after adding the corn syrup. Turn off the heat when the sauce has thickened to a glaze, coating the beans nicely. Be careful not to overcook, as the beans can become too hard.
Step 10
Finally, stir in 2 tablespoons of sesame oil and 2 tablespoons of toasted sesame seeds for that nutty aroma and flavor. Your delicious Kongjaban is ready to be served! Enjoy it with a bowl of warm rice.
