Nutrient-Rich and Savory Braised Black Beans Recipe
Nutrient-Rich and Savory Braised Black Beans Recipe
Deliciously Sweet and Savory Braised Black Beans
Black beans are beloved not only for their abundant healthy nutrients but also for their nutty flavor that intensifies with every chew. These braised black beans, known as ‘kongjaban,’ are a classic Korean side dish that will have your chopsticks dancing with their comforting, nostalgic taste. Enjoy this simple yet incredibly flavorful homemade side dish that’s sure to make your rice disappear!
Main Ingredients- 500g Black Beans
- 3 cups Water (approx. 600ml)
- 1 Dried Chili Pepper
Flavorful Braising Sauce- 3 Tbsp Soy Sauce (approx. 45ml)
- 3 Tbsp Rice Syrup or Corn Syrup (approx. 45ml)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang) (approx. 15ml)
- 1 Tbsp Sugar (approx. 15ml)
- 2 Tbsp Cooking Sake or Mirin (approx. 30ml)
- 3 Tbsp Soy Sauce (approx. 45ml)
- 3 Tbsp Rice Syrup or Corn Syrup (approx. 45ml)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang) (approx. 15ml)
- 1 Tbsp Sugar (approx. 15ml)
- 2 Tbsp Cooking Sake or Mirin (approx. 30ml)
Cooking Instructions
Step 1
Start by preparing the black beans. Rinse them thoroughly under running water about twice until the water runs clear to remove any impurities. Then, soak the beans in plenty of water for approximately 1 hour. Soaking the beans is crucial for achieving a tender and delicious texture. Prepare the dried chili pepper by splitting it in half, removing the seeds, and then finely chopping it into 1-2cm pieces. This will add a subtle spicy aroma and enhance the overall flavor of the dish.
Step 2
Next, transfer the soaked black beans and 3 cups (approx. 600ml) of fresh water into a pot. Bring the water to a rolling boil over high heat. Ensure there’s enough water to fully submerge the beans; this step helps to remove any gamey smell from the beans and cook them until tender.
Step 3
Once the water reaches a vigorous boil, reduce the heat to medium. Now, add all the ingredients for the braising sauce: 3 Tbsp soy sauce, 3 Tbsp rice syrup or corn syrup, 1 Tbsp soup soy sauce, 1 Tbsp sugar, and 2 Tbsp cooking sake or mirin. Also, add the chopped dried chili pepper. After adding all the ingredients, lower the heat to low and let it simmer gently. This slow simmering process allows the flavors to deeply penetrate the beans, which is key to achieving a delicious result.
Step 4
Continue to simmer over low heat. You’ll notice the liquid reducing by about half, coating the beans in a glossy glaze. The braising is complete when the sauce becomes slightly thick and syrupy, and the beans are glistening. Turn off the heat just before the sauce completely dries up; overcooking can make the beans tough. The ideal consistency is when there’s still a little bit of sauce left. Once cooled, store the braised black beans in the refrigerator for an even better flavor.
