Soft and Chewy Baek Jong Won’s Seoritae Bean Stew
Not Hard! Baek Jong Won’s Seoritae Bean Stew, A National Side Dish Everyone Loves
Bean stew is a nostalgic side dish that was always in my lunchbox as a child! As I’ve grown, my palate has changed, and I’ve come to love its nutty flavor and savory taste. Today, I’ve made a generous batch of bean stew using flavorful seoritae beans, which are not hard but wonderfully soft, making them the perfect side for rice. I’m now revealing how to make this delicious bean stew with Baek Jong Won’s special touch!
Main Ingredients
- 2 cups Seoritae beans
- 8 cups water (for soaking beans)
- 2/3 cup soy sauce (approx. 110ml)
- 2 Tbsp fish sauce (approx. 20ml)
- 1/2 cup cooking wine (Mirin) (approx. 90ml)
- 3 Tbsp sugar (approx. 30g)
- 1 Tbsp corn syrup (oligodang) (approx. 10g)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 Cheongyang chili pepper (optional, for a hint of spiciness)
Cooking Instructions
Step 1
First, wash the seoritae beans thoroughly. Since we’ll be using the bean soaking water for cooking, it’s important to rinse them meticulously to remove any impurities. Change the water multiple times until it runs clear.
Step 2
Pour about 5 times the volume of water relative to the beans into a bowl and soak them for at least 5 hours, or for half a day. A key secret to making Baek Jong Won’s bean stew soft and not hard is sufficient soaking. Soaking them the night before and cooking in the morning can save you time and is very convenient.
Step 3
Once the beans are fully plumped after soaking, it’s time to simmer them into a delicious bean stew. Drain the soaked beans lightly on a sieve.
Step 4
In a pot for simmering, add the soaked beans along with the bean soaking water, ensuring the beans are fully submerged. Now, add the soy sauce and fish sauce to enhance the savory flavor and mix. To ensure the beans cook soft without sticking, it’s good to maintain enough water to cover the beans initially.
Step 5
Add cooking wine (Mirin) to eliminate any beaniness and add a refined flavor. Mirin helps make the bean stew taste cleaner and more sophisticated.
Step 6
Bring to a boil over high heat, then reduce to medium heat and simmer gently. Instead of stirring too frequently, let it simmer while stirring occasionally until the liquid has reduced by about half. Simmering this way allows the flavor to penetrate the beans thoroughly, making them more delicious.
Step 7
Skim off any foam that forms during cooking for a cleaner taste. Take a bean and test if it’s cooked. When about one-third of the liquid remains, add corn syrup (oligodang) and sugar to sweeten. You can use honey or grain syrup instead of corn syrup, but since corn syrup is quite sweet, add it in the final stage to prevent the beans from becoming hard.
Step 8
After adding the sugar and corn syrup, stir occasionally to prevent sticking to the bottom and continue simmering until glossy. The key is to simmer until the beans are coated with the glossy sauce, giving them an appealing color.
Step 9
When the liquid has almost evaporated and the beans are glistening, turn off the heat. Finally, sprinkle with sesame seeds for a nutty finish. If you prefer, drizzle with a tablespoon of sesame oil and mix well for an even richer nutty flavor. Serve it over warm rice and enjoy!
