Chewy and Sweet Black Soybean Side Dish (Geomeun-kong Jaban)
The Ultimate Recipe for Black Soybean Side Dish (Seoritae Kongjaban) – Perfect for a Week’s Worth of Banchan!
This recipe for Seoritae Kongjaban was made by special request from my son! Once made, this savory side dish will be a reliable staple for at least a week. I’ll share my best tips for simmering the soybeans to a tender, glossy perfection. A true rice thief!☝️
Main Ingredients
- Seoritae (Black Soybeans) 2 cups
- Soaked Soybean Water 2 cups
- Kelp (Kombu) 5x5cm, 1 sheet
Seasoning Ingredients
- Soy Sauce 4 Tbsp
- Cooking Oil 1 Tbsp
- Mirin (or Rice Wine) 2 Tbsp
- Brown Sugar 1 Tbsp
- Corn Syrup or Rice Syrup 3 Tbsp
- Toasted Sesame Seeds, to taste
- Soy Sauce 4 Tbsp
- Cooking Oil 1 Tbsp
- Mirin (or Rice Wine) 2 Tbsp
- Brown Sugar 1 Tbsp
- Corn Syrup or Rice Syrup 3 Tbsp
- Toasted Sesame Seeds, to taste
Cooking Instructions
Step 1
First, carefully inspect the Seoritae (black soybeans) and pick out any that are cracked or broken. Rinse them thoroughly under running water a couple of times. Then, soak them in plenty of water for at least 4 hours, or even better, overnight. Soaking them before bed makes preparation much quicker the next day.
Step 2
Place the well-soaked Seoritae into a pot along with the soaking water. Add the sheet of kelp and bring to a boil over high heat. The kelp will add a subtle depth of flavor as the beans cook.
Step 3
As the mixture comes to a boil, skim off any foam that rises to the surface using a spoon. This helps to create a cleaner broth and reduce any unwanted odors. Once the foam is removed, take out and discard the kelp. Leaving the kelp in for too long can sometimes impart a bitter taste.
Step 4
Reduce the heat to medium-low. Now it’s time to add the seasonings and simmer. Add 4 Tbsp of soy sauce, 1 Tbsp of cooking oil, 2 Tbsp of mirin, and 1 Tbsp of brown sugar. Stir everything well to combine with the soybeans.
Step 5
Sauté and simmer the beans, stirring frequently to ensure the seasoning coats them evenly. To prevent sticking and burning, gently shake the pot or stir with a spatula every so often. It’s important to keep an eye on them to avoid scorching the bottom.
Step 6
When the braising liquid has reduced to about one-third of its original volume and looks thick, stir in 3 Tbsp of corn syrup or rice syrup. This will add a wonderful sweetness and a glossy sheen to the beans. Pro Tip: Adding the syrup towards the end of cooking prevents the Kongjaban from becoming too hard and keeps it tender.
Step 7
Let it bubble and simmer for a few more minutes after adding the syrup until the Kongjaban is beautifully glossy and cooked through. Turn off the heat and let it cool slightly. This allows the flavors to meld and penetrate the beans even further. Finish with a sprinkle of toasted sesame seeds.
