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!!