Soft Soy-Braised Soybean (Baektae Kongjaban)
Soft Soy-Braised Soybean (Baektae Kongjaban)
How to Make Soft and Delicious Soy-Braised Soybeans (Mejuko Jorim) – The Perfect Recipe
I made soft and savory Baektae Kongjaban (soy-braised soybeans) after a long time. I used leftover mejuko (fermented soybeans) from making soy noodle soup last year, and it turned out incredibly delicious! Honestly, I find Baektae Kongjaban suits my taste much better than the more common Seoritae Kongjaban. When simmered to a sweet and savory glaze, these soft and mild soybeans become a hearty side dish that’s perfect to have on hand for every meal. They are packed with nutrients and surprisingly easy to make, so even beginner cooks can confidently give this recipe a try!
Ingredients- 3 cups soaked mejuko soybeans (approx. 1.5 cups before soaking)
- 2 cups water
- 4 Tbsp soy sauce
- 2.5 Tbsp sugar
- 1-2 Tbsp rice wine (mirin)
- A little corn syrup or oligodang (for added sweetness and shine)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Soak the soybeans the night before, or for at least 6 hours, ensuring they are fully plump. Place the 3 cups of soaked mejuko soybeans in a pot and add 2 cups of water, enough to cover the beans generously. Bring to a boil over high heat. Once boiling, skim off any foam that rises to the surface, then reduce the heat to medium and simmer for about 10 more minutes. This step is crucial for removing any beany smell. Tip: To prevent a beany odor, it’s best to cook the soybeans with the lid off or uncovered. If you can’t cook them immediately after soaking, you can store the cooked beans in the freezer and use them as needed.
Step 2
After the beans have cooked slightly, add 4 tablespoons of soy sauce to season them. You can adjust the amount of soy sauce based on the type of beans and your personal preference.
Step 3
Add 2.5 tablespoons of sugar for sweetness. Since we’ll be adding corn syrup or oligodang later for extra sweetness and shine, you can slightly reduce the amount of sugar if you prefer.
Step 4
Stir in 1-2 tablespoons of rice wine (mirin). This helps to eliminate any remaining beany odors. Ensure all the ingredients are well mixed.
Step 5
After adding the seasonings, bring the mixture back to a boil over high heat. Once it boils, reduce the heat to medium and let it simmer until the beans are well coated and the sauce begins to thicken. When the liquid has reduced significantly, lower the heat to the lowest setting. Continue to stir constantly to prevent sticking and allow the beans to simmer gently. Just before the liquid almost completely evaporates, stir in a little corn syrup or oligodang. This will add a beautiful glossy shine and a final touch of pleasant sweetness.
Step 6
I chose not to over-simmer, aiming for a moist and tender texture. If you prefer a chewier and firmer texture with very little moisture, you can continue to simmer the beans, stirring constantly, until the sauce has almost completely dried up. Feel free to adjust the simmering time to achieve your desired consistency.
