KongJorim 콩조림 (Simmered Red Kidney Beans)

KongJorim 콩조림 (Simmered Red Kidney Beans)

Ingredients:

1/2 cup dried Red Kidney Beans, washed

3 cups Water

2 Tbs Soy Sauce (Jorim Ganjang)

2 tbs Corn Syrup (Mulyeot)

1/2 tbsp Brown Sugar

1 tsp Salt

Instructions:

Soak the dried kidney beans in 2 cups of water 5-6 hours or overnight inside the fridge.

After the soaked kidney beans have expanded, drain the water, and rinse the kidney beans with clean running water.

In a large pot with 3 cups of water, add-in the kidney beans.

Cover the pot, and bring to a boil on medium high for 5 minutes; then reduce the heat to low medium, and let it simmer for 15 minutes or just until the kidney beans are cooked and slightly soft inside, but not mushy.

Once the beans are cooked through, add-in the soy sauce, sugar, corn syrup, and salt.

Turn up the heat slightly, leaving the pot uncovered to let the liquid reduce quicker, Continue to simmer until the kidney beans have soaked up the flavors.(If you feel that there is not enough liquid, just add some more water.)

Leaving a good amount of the ‘sauce’ covering the beans prevents them from drying out later.

Turn off heat, and let cool in the pot. Once cooled to room temperature, transfer to an airtight food container and refrigerate, until ready to serve.

Happy Eating!!

Note:

This side dish will last about 1 week in the fridge.

KongJaban 콩자반 (Sweet & Salty Black Beans)

A sweet and nutty side dish; this seasoned black beans are a protein-filled complement to any Korean meal.

KongJaban 콩자반 (Sweet & Salty Black Beans)

Ingredients:

1 cup dried Black Soybeans (Seoritae), washed

2 cups Water

1/2 cup Soy Sauce (JinGanjang)

1/2 cup Sugar

1/2 tbsp Asian Sesame Oil

1 tsp Maple Syrup or Corn Syrup (Mulyeot)

1 tsp Sesame Seeds, roasted (optional)

Instructions:

Soak the dried soybeans in 3 cups of water 6~8 hours or overnight inside the fridge.

Drain and discard the liquid, and rinse the soybeans with clean water.

Soak the soybeans again in 2 cups of water for 1 hour.

In a medium pot, add-in the soaked soybeans with the water. Bring to a boil in high heat. Once it starts to boil, turn heat to medium and cook uncovered for atleast 10 minutes.

Simmer on medium-low heat, and add-in the soy sauce, sugar, and sesame oil. Stir well to combine, and continue to cook for 20 minutes, or until the soybeans are fully cooked, soft but slightly crunchy, and not mushy. (Lower the heat more if you find that the liquid is reducing too quickly.)

Drizzle maple syrup to add shine and additional sweetness to the kongjaban. Stir, and continue cooking for 2 more minutes or so until the sauce is reduced and the color has turned dark brown. (The water should be mostly gone and the beans should be glistening.)

Turn off heat, and stir-in sesame seeds.

Once cooled to room temperature, transfer to an airtight food container and refrigerate, until ready to serve.

Happy Eating!!

Ginisang Monggo with Dilis (Sautéed Mung Beans with Dried Anchovies)

Ginisang Monggo with Dilis (Sautéed Mung Beans with Dried Anchovies)

Ingredients:

1/2 cup of Monggo Beans (Mung Beans)

4 cups of Water

1 tbsp Canola Oil

2 cloves Garlic, crushed

1 small Onion, thinly sliced

1 Tmall tomato, diced

1/2 Bouillon Cube

1/2 tbsp Fish Sauce

1 tsp Ginger, thinly sliced

1 tsp Sugar

Salt and Ground black pepper to taste

12 Shrimps, shelled and deveined

1/4 cup small Dried Anchovies

Instructions:

Wash monggo beans thoroughly.

Then soak them in a clean tap water for 6 hours to soften.

Rinse them thoroughly, and place in a pot.

Add-in water, and boil on medium low heat for about 20 minutes, or until soft but not mushy.

Drain the monggo beans stock in a separate bowl, and set aside.

Set boiled monggo beans aside.

In a heated shallow pan, pour-in a little oil, and sauté the dried anchovies until brown and crunchy. (Do not burn!)

Remove from heat and set aside.

In the same shallow pan, add-in oil and sauté the garlic until fragrant.

Then add-in the onions and cook them until translucent.

Add-in the tomatoes, and the bouillon cube. Sauté for about a minute.

Then add-in the shrimps, and let it cook for another 2 minutes.

Add-in the boiled monggo beans along with the sautéd dried anchovies. 

Pour-in the monggo beans stock. Let it simmer for 5 minutes.

Add-in the fish sauce and ginger.

Sprinkle a dash of ground black pepper, and salt to taste.

Add-in sugar.

Cover and let it simmer for 5 minutes more on medium low heat.

Stir to avoid scorching.

Taste, and add adjust seasoning if needed.

Turn off heat. Transfer in a serving bowl, and serve hot with plain rice.

Happy Cooking!!

Buttered Corn, Carrots, & Beans

Buttered Corn, Carrots, & Beans

Ingredients:

3 tbsp Butter

1/2 tsp Garlic

1 1/2 cup Whole Kernel Corn

1/2 cup Carrot, cubed 1/2"

1/2 cup Green Beans, chopped or Green Peas

1/4 Onion, coarsely chopped

Salt and Ground Pepper to taste

Instructions: 

In a frying pan, melt butter in medium heat.

Sauté garlic in butter.

Add-in the carrots and green beans or green peas, and sauté for 2 minutes.

Add-in onion and corn and cook. Add the carrots. Sauté for 2 more minutes.

Season with salt and ground pepper.

Serve and enjoy!!

Note:

Best classic side dish for Rotisserie Chicken or BBQ Baby Back Ribs.

Buttered Corn, Carrots, and Beans + Hash Brown Patties~ yum!

Punjabi Rajma Masala (Red Kidney Beans Curry)

One of the famous North Indian Cuisine.

Red kidney beans curry prepared in onion and tomato puree, with a blend of all the spices.

Punjabi Rajma Masala (Red Kidney Beans Curry)

Ingredients:

1 1/2 cups Red Kidney Beans (Rajma), soaked overnight

2 tbsp Vegetable Oil

2 Bay Leaves

2 5cm Cinnamon Sticks

3 Cloves

A pinch of Asafoetida (Hing)

1 tsp Cumin seeds (Jeera)

1 Black cardamom

2 medium Onions, finely sliced       

1” pc Ginger, minced

6 cloves Garlic, minced

3 medium Tomatoes, pureed   

1 tbsp Coriander Powder

1 tsp Cumin Powder

2 tsp Red Chili Powder

1/2 tsp Turmeric Powder

1 tsp Garam Masala Powder

Salt to taste

Method

Soak the kidney beans overnight with enough water.

Cook kidney beans with five cups of water and salt till totally cooked and soft. Set aside.

In a deep pan, heat oil. Add-in asafoetida and cumin. Sauté.

Add-in bay leaves, cinnamon, cloves, black cardamom and onions on medium heat. Sauté for 1 minute.

Add-in ginger and garlic, and continue to sautéing until the mixture turns golden

Adjust heat to low. Pour-in tomato puree, mix and continue cooking.

Add-in coriander powder, cumin powder, red chilli powder, and turmeric powder. Sauté for about 10 minutes until the oil starts separating from the masala.

Turn off flame. Allow the mixture to cool a little, and blend in a blender.

Add this masala paste into the kidney beans, and mix well.

Salt to taste, and add-in garam masala powder.

Simmer for about 15 minutes on low heat, until the gravy thickens. (You can adjust the thickness of the gravy as per your requirement by adding more water; or boiling it some more to thicken it, or mash a little kidney beans to make the gravy thick.)

Serve hot with steamed rice. Enjoy!!

Note:
This dish is best served with Basmati Rice, or Chapatti (Roti).

Ginisang Monggo with Dilis (Mung Beans Stew with Dried Anchovies)

Ginisang Monggo with Dilis (Mung Beans Stew with Dried Anchovies)

Ingredients:

1/2 cup of Monggo Beans (Mung Beans)

4 cups Water

1 tbsp Cooking Oil

2 Cloves Garlic, crushed

1 small Onion, sliced thinly

1 small Tomato, diced

1/2 Bouillon Cube

1/2 tbsp Fish Sauce

1/2 tsp Ginger Powder

1 tsp Sugar

10 Shrimps, peeled and deveined

a handful of small-sized Dried Anchovies

salt and ground black pepper to taste

Instructions:

Wash monggo beans thoroughly, and soak in a clean tap water for 6 hours to soften.

Rinse well, and place in a casserole dish.

Boil in monggo beans in 4 cups of water on medium low heat for about 15-20 minutes, or until soft but not mushy.

Drain the stock in a separate bowl, and set aside.

Set boiled monggo beans aside.

In a shallow pan, wipe a little oil and sauté the dried anchovies until brown and crunchy. (Do not burn so it will not give a bitter taste!) Remove from heat and set aside.

In the same shallow pan, put oil and sauté the garlic until fragrant.

Add the onions and cook them until translucent.

Add tomatoes. Add the bouillon cube, and cook for a minute.

Add-in the shrimps, and let it cook for another 2 minutes.

Add-in the monggo beans along with the dried anchovies. 

Pour-in the stock. Let it simmer for 5 minutes.

Add the fish sauce and ginger powder.

Sprinkle ground black pepper, and salt to taste. Add sugar.

Cover and let it simmer for an additional 5-10 minutes on medium low heat.

Stir it from time to time to avoid scorching.

Taste, and season more if needed.

Serve hot with plain rice. Enjoy!!