Kongjaban (Korean Braised Black Soybeans)
Kongjaban is a classic Korean side dish made by braising soybeans without soaking them first. The black soybeans are boiled in water with sugar added first so they don't turn hard, then braised with soy sauce and corn syrup until glossy and finished with a sprinkle of toasted sesame seeds. Sweet-savory and glossy, it pairs perfectly with rice and is great for lunchboxes.
Ingredients
Main
- Black soybeans1 cup
- Water4 cups
- Sugar4 tbsp
- Soy sauce4 tbsp
- Corn syrup1 tbsp
- Toasted sesame seeds1/2 tbsp
Directions
- 1
Rinse the black soybeans thoroughly and drain them in a sieve.
- 2
Without soaking the beans, put the rinsed black soybeans and water in a pot and bring to a boil over high heat. Once it starts boiling, add the sugar, lower to low heat, and simmer for 30 minutes. Adding the sugar before the soy sauce keeps the beans from turning hard.
- 3
When the liquid has reduced somewhat, add the soy sauce. Once it reduces a bit more, add the corn syrup and reduce over high heat.
- 4
As the sugar and corn syrup come together, the beans turn glossy and shiny and foam rises. The foam comes from the saponin in the beans.
- 5
Reduce until just a little liquid remains at the bottom of the pot. Leaving a bit of liquid keeps the beans from clumping when you eat them.
- 6
Sprinkle with toasted sesame seeds to finish.