Kongjaban (Soy-Braised Black Soybeans)

Ingredients

• 1 cup dried black soybeans (Rinse well before cooking.)
• 4 cup water (Additional water may be needed for softer beans.)
• 4 tbsp sugar
• 4 tbsp soy sauce
• 1 tbsp corn syrup
• sesame seeds (A little, for sprinkling.)

Steps

1. 1

   Rinse the black soybeans thoroughly under cool water. Place them in a pot with the 4 cups of water and bring the water to a boil over high heat.

2. 2

   Once the water is boiling, reduce the heat to low. Add the sugar and simmer the beans gently for 30 minutes, keeping the pot at a steady simmer until the beans begin to soften.

3. 3

   Add the soy sauce to the pot and continue simmering over low heat for another 30 minutes, allowing the beans to absorb the sweet-salty braising liquid.

4. 4

   Check the texture. If softer beans are preferred, continue simmering and add a little water as needed to prevent the liquid from drying out. Cook until the beans reach the desired tenderness.

5. 5

   Add the corn syrup. Increase the heat to high and stir for about 1 minute, until the remaining sauce becomes slightly sticky and coats the beans with a glossy glaze.

6. 6

   Transfer the beans to a serving dish and sprinkle a little sesame seed over the top to finish.

Notes

For softer beans, extend the simmering time and add small amounts of water as needed. Serve as a Korean banchan, alongside rice or other side dishes.

Nutrition per serving

• banchan
• side dish
• Korean
• vegan
• vegetarian
• dairy-free
• gluten-free
• braised