Delicious Soy-Braised Black Beans (Kongjaban) Golden Recipe
How to Make Tasty Kongjaban! The Ultimate Golden Recipe
As a child, I disliked beans, thinking, ‘With so many other foods available, why bother eating beans?’ But as I’ve gotten older, I find myself eating kongjaban more often. It’s no wonder, really – kongjaban is relatively simple to cook compared to other side dishes, making it a go-to when you need something quick. Today, we’re making kongjaban. It uses fewer ingredients and is a dish I make frequently. So, here’s the recipe for today’s staple side dish, kongjaban.
Ingredients- 2 cups Black Soybeans (Seoritae)
- 3 cups Water
- 8 Tbsp Soy Sauce
- 6 Tbsp Oligosaccharide (or corn syrup/honey)
- 2 Tbsp Cooking Wine (Mirin or similar)
- 2 Tbsp Sugar
- Sesame Seeds (to taste)
- 1/2 Tbsp Cooking Oil
Cooking Instructions
Step 1
First, prepare 2 cups of black soybeans (Seoritae). This amount, about 300g, will yield a generous portion for a family-sized side dish container. Rinse the beans thoroughly under running water 2-3 times to remove any debris.
Step 2
After rinsing, drain the black soybeans well. Transfer the drained beans to a wok or a deep pot where you’ll be cooking the kongjaban.
Step 3
Pour in 3 cups of water (approximately 750ml), ensuring the beans are fully submerged. The beans will absorb water and swell as they cook, so a generous amount of water is recommended.
Step 4
Add 1/2 tablespoon of cooking oil. This step helps to give the kongjaban a glossy sheen and a tender texture. The oil coats the surface of the beans, making them look more appealing and feel smoother.
Step 5
Bring the mixture to a simmer over medium-low heat (below medium) without covering the pot. Let it cook for about 10 to 15 minutes. During this time, the beans will start to absorb the water and soften.
Step 6
As the beans begin to soften and absorb water, stir them gently occasionally to prevent them from sticking to the bottom of the pot. This is a crucial step for tenderizing the beans.
Step 7
After 10 to 15 minutes, when the beans have plumped up a bit and the water level has reduced, add 8 tablespoons of soy sauce (about 120ml). You can adjust the amount of soy sauce according to your preference.
Step 8
Next, add 6 tablespoons of oligosaccharide (about 90ml) for sweetness and shine, and 2 tablespoons of cooking wine (like Mirin) to eliminate any potential beany odor or rawness. This step ensures a clean, pleasant flavor.
Step 9
After adding the soy sauce, oligosaccharide, and cooking wine, increase the heat to medium and continue to simmer for another 10 minutes. It’s important to stir frequently during this stage to ensure the seasoning is evenly distributed and to prevent burning. The liquid will start to reduce and thicken.
Step 10
Once the liquid has significantly reduced and the seasoning has coated the beans well, it’s time to add 2 tablespoons of sugar (about 30g) for extra sweetness. Sugar not only enhances the flavor but also contributes to a beautiful glossy finish.
Step 11
Stir once or twice more after adding the sugar. When the liquid has almost completely evaporated and the glaze is thick and clings to the beans, turn off the heat. Finally, generously sprinkle with sesame seeds for a nutty aroma. Your delicious kongjaban is now complete! It tastes even better once cooled, so let it cool completely before storing it in an airtight container to enjoy later.
