Nutrient-Rich! Soft Braised Black Soybeans (Seoritae Kongjaban)
Nutrient-Rich! Soft Braised Black Soybeans (Seoritae Kongjaban)
How to Make Soft and Savory Seoritae Kongjaban: A Perfect Black Soybean Side Dish Recipe
Seoritae Kongjaban, made with the star of black beans, Seoritae, is a visually appealing and delicious side dish loved by everyone. Rich in anthocyanins, it supports eye health and is excellent for anti-aging. It boasts a higher antioxidant effect than regular white beans and is packed with protein, plant-based fats, and various vitamins. It’s also known to benefit scalp health and help prevent hair loss. Today, I’ll share a secret recipe for Seoritae Kongjaban that is incredibly soft, like freshly soaked beans, and free of any bean odor. Its sweet and savory soy sauce seasoning seeps in, making it a perfect rice accompaniment. Get ready to make a satisfying staple side dish that’s a true ‘rice thief’!
Ingredients- 1 cup Seoritae (Korean black soybeans, approx. 150g)
- 2 cups soaking water (approx. 400ml)
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare 1 cup of Seoritae. Gently rinse the beans under running water to remove any impurities and clean them thoroughly.
Step 2
After washing, place the Seoritae in a bowl and add a generous amount of water. Let them soak for about 5 hours. Since we will be using the soaking water to cook the beans, it’s crucial to add enough water initially so that you have about 2 cups (400ml) of soaking water once the beans are fully hydrated.
Step 3
Once the beans are sufficiently soaked, pour 2 cups (400ml) of the soaking water into a pot. Drain the soaked Seoritae using a sieve and add them to the pot as well.
Step 4
Now, with the lid off, bring the beans to a boil over high heat. Boiling uncovered helps to effectively eliminate any ‘beany’ odor, resulting in a cleaner and tastier Kongjaban.
Step 5
As the beans start to boil, foam will begin to rise to the surface. This foam can contribute to a ‘beany’ smell, so carefully skim it off with a spoon or ladle and discard it.
Step 6
After removing most of the foam, it’s time to add the seasonings. Stir in 4 tablespoons of soy sauce and 2 tablespoons of sugar, mixing well with the beans. Let this simmer to allow the flavors to penetrate the beans.
Step 7
Once the mixture comes to a boil again after adding the seasonings, reduce the heat to medium. Stir occasionally to prevent the beans from sticking to the bottom of the pot. This process deepens the flavor and ensures the seasoning is evenly distributed.
Step 8
Continue to simmer until most of the liquid has evaporated, leaving a glossy coating on the beans. You’ll see the sauce thickening and the beans becoming glossy.
Step 9
Finally, it’s time to add the finishing touches for shine and nutty flavor. Stir in 2 tablespoons of corn syrup and 1 tablespoon of sesame oil. Give it a gentle mix to combine everything well, then turn off the heat. The corn syrup adds a beautiful sheen and a subtle sweetness.
Step 10
Garnish generously with sesame seeds on top of the finished Kongjaban for an extra burst of nutty flavor. This Seoritae Kongjaban is a fantastic side dish for lunchboxes. Even children who don’t usually like beans will find themselves reaching for these, thanks to their sweet and savory taste. Once you’ve done the soaking, the simmering process is surprisingly simple, making it easy for anyone to succeed. This Kongjaban keeps well as a staple side dish for a considerable time, so I highly recommend trying this recipe!
