Kongjaban (Soy-Braised Black Soybeans)

Name: Kongjaban (Soy-Braised Black Soybeans)
Prep time: 5 min
Cook time: 61 min
Total time: 66 min
Yield: 2 servings
Cuisine: East Asian
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.)

Recipe by Yunnie Kim @yunnie_kitchen · Instagram

Yunnie Kim cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.

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Imported by Eai Chit Thu Mg on SeeMeCook

A classic Korean banchan of black soybeans slowly simmered with sugar and soy sauce until tender, glossy, and sweet-savory. Corn syrup gives the finished beans a slightly sticky glaze, while sesame seeds add a nutty finish.

Time: 66 minutes
Equipment: Stovetop
Good for: Snacks
Cuisine: East Asian
Contains: Gluten, sesame, and soy
Diet: Vegan

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

2 servings

OriginalUSMetric

1 cup dried black soybeansRinse well before cooking.185 g
4 cup waterAdditional water may be needed for softer beans.945 g
4 tbsp sugar50 g
4 tbsp soy sauce65 g
1 tbsp corn syrup20 g
Sesame seedsA little, for sprinkling.

Weights are estimates. Together, the ingredients weigh about 1.27 kg before cooking, which is about 635 g per serving.

Steps

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.
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.
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.
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.
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.
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

These are estimates per serving, worked out from the ingredients.

Calories: 469
Protein: 25 g
Carbs: 92 g
Fat: 2 g
Fiber: 24 g

Where the calories come from

Dried black soybeans66%
Sugar21%
Corn syrup7%
Soy sauce4%
Sesame seeds2%

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

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