Nutrient-Rich Braised White Soybeans (Baektae Kongjorim) Golden Recipe
Simple Side Dish: Delicious and Easy Braised White Soybeans
Transform your leftover white soybeans (baektae) into a delicious braised side dish! This recipe makes a hearty accompaniment to any meal that’s sure to become a family favorite. The perfect balance of savory soy sauce and subtle sweetness will appeal to all ages. Proper preparation ensures the beans are tender and free from any raw bean flavor.
Main Ingredients
- 2 cups white soybeans (baektae/mejukong)
Seasoning
- 3 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1/3 Tbsp ginger extract (or a pinch of minced ginger)
- 2 drizzles of sesame oil (approx. 1 tsp)
- 1/2 cup kelp broth (water from soaking dried kelp)
- 3 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1/3 Tbsp ginger extract (or a pinch of minced ginger)
- 2 drizzles of sesame oil (approx. 1 tsp)
- 1/2 cup kelp broth (water from soaking dried kelp)
Cooking Instructions
Step 1
First, rinse the white soybeans thoroughly to remove any impurities. Soak them in water for about 1 hour until they are fully plump. Ensuring adequate soaking time is crucial for tender beans.
Step 2
Place the soaked soybeans in a pot, cover with water, and briefly boil for no more than 5 minutes. Overcooking can result in a raw or meju-like smell, so be mindful of the time. Drain the blanched soybeans and rinse them under cold water. In a separate pot, combine the kelp broth, soy sauce, plum extract, and ginger extract, and bring to a boil.
Step 3
Once the seasoning mixture is boiling, add the blanched soybeans and simmer together. Adding a piece of kelp at this stage will enhance the umami flavor. (You can reuse the kelp used for the broth, or use a ready-to-eat kelp snack.) Continue to simmer over medium-low heat until the sauce thickens and coats the beans.
Step 4
The dish is almost ready when the beans are well-infused with the sauce and have a glossy appearance. Taste and add a little rice syrup or sugar if you prefer a sweeter flavor. Just before turning off the heat, drizzle in the sesame oil for a fragrant finish. Enjoy your delicious braised white soybeans! I personally omitted the rice syrup as I don’t prefer overly sweet dishes. Once cooled, store in an airtight container in the refrigerator for long-lasting enjoyment.
