Soft Braised Black Beans (Kongjaban)
Soft Braised Black Beans (Kongjaban)
Melt-in-your-mouth Tender Braised Black Beans
These braised black beans, made with fresh soybeans, boast an exceptionally delicious flavor and are surprisingly easy to make! This recipe ensures a wonderfully soft texture, making it an approachable dish for anyone. Enjoy this simple yet delightful side dish that pairs perfectly with rice.
Main Ingredients- 1 cup soybeans (seoritae, approx. 150g)
- 1.5 cups water (300ml)
- 1 piece dried kelp (dasima, 5x5cm)
Cooking Instructions
Step 1
Start by preparing the soybeans (seoritae). Measure out 1 cup of soybeans and soak them in plenty of water for 4 to 5 hours. Soaking allows the beans to soften, leading to a tender final dish.
Step 2
After soaking, rinse the soybeans thoroughly under running water to remove any impurities. Place the rinsed beans in a pot, add water, and blanch them for about 4 to 5 minutes. This step helps to remove any beany odor and further tenderizes the beans. Drain them lightly after blanching.
Step 3
Now, let’s prepare the braising liquid. Add the blanched soybeans to a pot. Pour in 80ml of soy sauce and 1.5 cups of water. This forms the base flavor for your kongjaban.
Step 4
Add the piece of dried kelp (dasima) for added umami. Bring the mixture to a boil over high heat. Once it starts boiling, remove and discard the kelp immediately to prevent any bitterness.
Step 5
Reduce the heat to medium-low. Add 1 tablespoon of sugar. Stir occasionally as it simmers to ensure the sugar dissolves and is evenly distributed. Continue to cook, stirring periodically, to prevent the beans from sticking and to ensure even cooking.
Step 6
When the braising liquid has reduced by more than half and the beans have absorbed some flavor, add 3 tablespoons of corn syrup for a glossy finish. Increase the heat back to medium-high. Stir constantly and quickly, ensuring the beans do not burn, until the liquid is thick and coats the beans. Cooking rapidly at this stage is key to achieving that soft, chewy texture.
Step 7
Once the liquid has reduced to a glaze that just coats the bottom of the pot, turn off the heat. Stir in a little sesame oil and sprinkle with toasted sesame seeds. Allow the kongjaban to cool completely uncovered. This cooling process helps achieve the perfect soft and slightly chewy texture. Enjoy your delicious homemade kongjaban with a bowl of warm rice!
