Soft Braised Black Beans (Kongjaban)
Soft Braised Black Beans (Kongjaban)
How to Make Deliciously Soft and Flavorful Kongjaban, a Classic Korean Side Dish
Let’s make Kongjaban, a beloved staple side dish that perfectly complements a bowl of freshly steamed rice.
Main Ingredients- 2 cups Black Beans (Seoritae)
- 3 cups Water
- 1/2 cup Soy Sauce
- 3 tsp Sugar
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- 1 tsp Oligodang (Corn Syrup or Rice Syrup)
Cooking Instructions
Step 1
Today, I’ll share the secret to making Kongjaban, a universally loved Korean side dish, wonderfully soft and flavorful. Kongjaban made with Seoritae beans can sometimes turn out too hard, which is disappointing, right? Today, I’ll reveal the detailed method for creating Kongjaban that’s so tender and delicious with every bite! It’s a true rice thief.
Step 2
This is the most crucial first step for ensuring your Kongjaban is soft! It’s all about preparing the beans. Let’s get the black beans (Seoritae) ready. First, place the beans in a sieve and rub them vigorously with your hands while rinsing them thoroughly multiple times. It’s important to remove any impurities clinging to the bean skins. After washing the beans cleanly, add about three times the amount of water as beans and let them soak for at least 3-4 hours, allowing ample time for them to rehydrate. Since we’ll be using the soaking water, meticulous washing is key.
Step 3
If you’re short on time and can’t soak them for 3-4 hours, here’s an alternative: after washing the beans thoroughly, place them in a pot, cover them with plenty of water, and boil them for at least 1 hour until very soft. Continue boiling until the beans have plumped up considerably, almost doubling in size as if they were fully soaked. This method allows you to make soft Kongjaban even without a long soaking period.
Step 4
As the beans soak, they release a deep, dark liquid. This water is packed with the beans’ nutrients! Don’t discard this precious liquid. We will use this soaking water directly when braising the beans.
Step 5
Now, pour the soaked beans and all 3 cups of the soaking water into a pot and bring it to a boil over high heat. Once it boils, reduce the heat to medium-low, cover the pot, and let the beans simmer gently for about 30 minutes until they are very tender. Skim off any foam that rises to the surface during simmering for a cleaner final dish. It’s vital to boil the beans until they are thoroughly softened.
Step 6
After simmering for this duration, you’ll notice that the beans have become significantly plumper than when you started. They look wonderfully large and appetizing, don’t they?
Step 7
As the beans cook, the soaking liquid will gradually deepen in color, becoming a richer black. Continue to simmer until the beans are cooked and the liquid has reduced to a more concentrated state. When the liquid starts to thicken and the bean shapes become clearly visible, it’s time to add the seasonings. Add the soy sauce, sugar, and toasted sesame seeds, and stir well to combine.
Step 8
After adding the seasonings, reduce the heat to low and let the mixture simmer slowly until the liquid has almost completely reduced and the flavors have deeply penetrated the beans. Stir occasionally with a spatula to prevent the beans from sticking to the bottom of the pot. The key is to simmer until a beautiful sheen develops.
Step 9
When the liquid has nearly evaporated, add the final touches for a rich, nutty aroma: 1 teaspoon of sesame oil and 1 teaspoon of oligodang (corn syrup or rice syrup) for sweetness and a glossy finish. Stir gently. This step elevates the flavor profile of your Kongjaban, making it even more delicious. It’s the crowning glory of this Kongjaban recipe!
Step 10
And there you have it! Perfectly glossy, deliciously soft Kongjaban is ready. This is an ideal side dish to enjoy with a warm bowl of rice. Enjoy your homemade tender and chewy Kongjaban!
