Nutrient-Rich! Savory & Sweet Braised Kidney Beans (Kongjaban)
Nutrient-Rich! Savory & Sweet Braised Kidney Beans (Kongjaban)
How to Make Delicious Braised Kidney Beans (Kongjaban) – The Perfect Side Dish
A delightful recipe for braised kidney beans, perfect for when you’re craving a simple yet flavorful side dish. This kongjaban made with kidney beans is a classic Korean pantry staple.
Main Ingredients- 2 cups dried kidney beans (using a standard Korean paper cup)
Braising Sauce- 1/2 cup water (using a standard Korean paper cup)
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (Mirin or Cheongju)
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/2 cup water (using a standard Korean paper cup)
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp rice wine (Mirin or Cheongju)
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Let’s prepare the star of our dish: the kidney beans. These kidney beans are long, reddish, and have been dried. Before cooking, carefully inspect and remove any beans that are spoiled or have debris attached.
Step 2
Dried kidney beans are quite hard and require sufficient soaking to become tender. As these were harvested last year, they were quite firm, so I soaked them for over 6 hours. I usually soak them overnight by placing them in water in the evening and cooking them the next morning. If you’re using freshly harvested kidney beans from this year, you might be able to reduce the soaking time or even skip it and cook them directly.
Step 3
After soaking for more than 6 hours, the kidney beans have softened considerably and their volume has approximately doubled.
Step 4
Place the softened kidney beans in a pot, ensuring they are fully submerged in water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the beans simmer until they are thoroughly cooked and tender.
Step 5
The cooking time will vary depending on the condition of the beans, the quantity, and your stovetop’s heat. To check for doneness, taste a few beans. They should be soft enough to be easily mashed between your fingers.
Step 6
Once the beans are cooked, rinse them 2-3 times under cold running water until the water runs clear. Drain them well. This step helps to remove any residual bitterness and ensures a clean flavor.
Step 7
Now, let’s make the delicious braising sauce. In a pot, combine 1/2 cup of water, 1 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp rice wine, and 2 Tbsp corn syrup. Stir well to combine. Feel free to adjust the amount of soy sauce or sugar to your preference.
Step 8
Add the cooked and drained kidney beans to the braising sauce. Let them simmer gently until the sauce has reduced and lightly coats the beans. Cooking over medium-low heat allows the flavors to penetrate the beans deeply without making them mushy.
Step 9
You’re aiming for the sauce to reduce to about 2-3 tablespoons remaining. This ensures the beans are well-seasoned but not swimming in liquid. Don’t overcook them, or they might become too hard.
Step 10
As the final step, once the beans have absorbed the flavors and the sauce has reached your desired consistency, turn off the heat. Stir in 1 Tbsp of sesame oil and 1/2 Tbsp of toasted sesame seeds. The aromatic sesame oil will enhance the overall flavor.
Step 11
Voila! Your delicious braised kidney beans are ready. They have a wonderfully soft texture and a perfect balance of sweet and savory flavors. Serve them over a warm bowl of rice for a truly satisfying meal!
