Chewy & Sweet Black Soybean Side Dish (Kongjaban)
How to Make Delicious Black Soybean Side Dish (Kongjaban) at Home: Master the Ultimate Rice Companion
This is a nostalgic side dish, reminiscent of childhood meals, perfect when you miss mom’s cooking or are looking for a healthy and tasty staple. Using plenty of black soybeans (seoritae), recreate that cherished flavor the whole family can enjoy. The chewy texture combined with the savory and sweet glaze will make you want to finish a bowl of rice in no time.
Main Ingredients- 300g Black Soybeans (Seoritae)
Seasonings & Others- 2 Tbsp Cooking Oil
- 6 Tbsp Soy Sauce
- 4 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Cooking Wine (Mirin)
- 0.3 Tbsp Salt (or to taste)
- 1 Tbsp Sesame Oil
- 600ml Water
- A pinch of Toasted Sesame Seeds (for garnish)
- 2 Tbsp Cooking Oil
- 6 Tbsp Soy Sauce
- 4 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Cooking Wine (Mirin)
- 0.3 Tbsp Salt (or to taste)
- 1 Tbsp Sesame Oil
- 600ml Water
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare 300g of black soybeans. Place the beans in a sieve and rinse them thoroughly under running water to remove any dust or impurities.
Step 2
Transfer the cleaned black soybeans to a bowl and add cold water. Let them soak for about 1 hour and 30 minutes to 2 hours, allowing them to swell and soften. Soaking them sufficiently will result in a tender texture.
Step 3
Once the beans are well-soaked, move them to a pot and add 600ml of fresh water. Ensure the water level covers the beans generously.
Step 4
Now, it’s time to boil the beans. Add 0.3 Tbsp of salt and 1 Tbsp of sesame oil to the boiling water. Cook the beans over high heat for about 10 minutes, until the water is significantly reduced and the beans are tender. This step helps remove any raw bean smell and concentrates their flavor.
Step 5
While the beans are cooking, let’s make the delicious glaze! In a bowl, combine 2 Tbsp cooking oil, 6 Tbsp soy sauce, 4 Tbsp oligosaccharide, and 1 Tbsp cooking wine. Mix them well to create the perfect balance of sweet and savory.
Step 6
When most of the water in the pot has evaporated (leaving just a little bit of liquid), the beans are ready for the next step.
Step 7
Spread the boiled beans evenly in the pot. Reduce the heat to low and stir-fry for about 5 minutes. Stir occasionally to prevent sticking and to lightly toast the surface of the beans, which will enhance their chewy texture.
Step 8
Once the beans are lightly toasted, pour all the prepared glaze into the pot. Make sure to add every last bit of the sauce to coat the beans evenly.
Step 9
Increase the heat to medium-high. Stir continuously, coating the beans with the glaze as it thickens. Be careful not to burn the sauce, and cook until a glossy, flavorful kongjaban is formed.
Step 10
When the glaze has thickened and clings beautifully to the beans, your delicious stir-fried black soybean side dish is almost ready!
Step 11
Finally, sprinkle a generous amount of toasted sesame seeds over the finished kongjaban for an added nutty aroma and visual appeal. Your masterpiece is complete!
Step 12
This finished black soybean dish offers a delightful chewiness and a perfectly balanced sweet and savory flavor from the soy sauce and oligosaccharide, making it a beloved ‘rice thief’ side dish for everyone to enjoy. Enjoy your delicious creation!
