Chewy and Delicious Unsoaked Black Soybean Side Dish (Super Easy Recipe!)
Black Soybean Jangjorim with a Satisfying Chewy Texture (No Soaking Required)
Introducing a nutritious and satisfying black soybean side dish (kongjaban) that’s perfect to keep in your refrigerator! This recipe is special because you can make it directly without pre-soaking the beans, retaining a delightful chewy texture. We highly recommend this for those who prefer their kongjaban to have a pleasant chewiness rather than being overly soft and mushy. The finishing touch of a glossy, sticky syrup coating makes it truly irresistible. ^^
Main Ingredients
- 150g black soybeans (Seoritae)
- 1L water
Cooking Instructions
Step 1
First, thoroughly wash 150g of black soybeans and prepare them for cooking. You can use them immediately without any soaking, which makes this recipe very convenient.
Step 2
Let’s make the seasoning! In a bowl, combine 40-50ml of soy sauce, 15ml of mirin, and 2 Tbsp of muscovado sugar. Mix them well. The corn syrup will be added during the cooking process, so don’t mix it in at this stage. It’s best to start with a less salty seasoning and adjust later, rather than making it too salty from the beginning.
Step 3
In a pot, add the washed black soybeans and 1L of water. Bring it to a boil over high heat.
Step 4
Once the water starts boiling vigorously, add all the prepared soy sauce mixture and reduce the heat to medium. Let it simmer gently. Continue cooking until the water has reduced to about half of its original volume. You can taste it during this stage and add more soy sauce or sugar if needed, but be mindful not to add too much when the liquid is already significantly reduced, as it can become too salty.
Step 5
When the water has reduced to about half, add the 40ml of corn syrup. Now, increase the heat to medium-high and continue stirring as it simmers. Pick out a soybean and taste it to check for your desired chewy texture. Once you feel it’s getting there, prepare to increase the heat further.
Step 6
Finally, turn the heat up to high and quickly reduce the sauce until it coats the beans thickly and becomes sticky. Simmer only until the bottom of the pot is slightly visible; this prevents the kongjaban from becoming too dry and helps maintain a moist consistency. Just before turning off the heat, sprinkle generously with toasted sesame seeds for a beautiful finish.
Step 7
Adding corn syrup at the end and reducing the sauce creates a chewy, syrup-like coating on the beans, giving them a glossy sheen and enhancing the flavor. This black soybean side dish is excellent served with rice or packed in bento boxes!
