Hamba-jip Style Braised Black Soybeans: A Rice-Thief Delight
Nutrient-Rich, Glossy Hamba-jip Style Braised Black Soybeans Recipe
Discover the irresistible charm of braised black soybeans (Kongjaban), a dish so deliciously sweet and savory it’ll have you devouring bowls of rice! These aren’t just tasty; black soybeans are packed with nutrients, boasting four times more anti-aging compounds than regular soybeans. Revered in traditional medicine for their benefits to kidney health, reducing swelling, improving blood circulation, and aiding detoxification, they are also beneficial for hair growth. This recipe, inspired by the famous ‘Hamba-jip’ (staff cafeteria) style found on YouTube, offers a healthy and incredibly satisfying way to enjoy this classic Korean side dish.
Main Ingredients
- 200g of Seoritae soybeans (about 1 and 2/3 paper cups)
- 1L water
- 1 Tbsp coarse sea salt or flower salt
- 1 sheet dried kelp (dashima)
- 4 Tbsp dark soy sauce (jin ganjang)
- 2 Tbsp corn syrup (mulyeot)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp oligosaccharide
- 1 Tbsp olive oil (1/2 Tbsp for cooking, 1/2 Tbsp for finishing)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing the star ingredient: Seoritae soybeans. These are also called ‘sokcheong’ because although their skin is black, their interior is a vibrant green. If Seoritae are unavailable, black soybeans (heuktae) are a suitable alternative. If you don’t have a scale, approximately 1 and 2/3 paper cups will measure about 200g.
Step 2
Gently rinse the prepared soybeans 2 to 3 times under running water. Be careful not to mash them, as this step is to remove surface dust and impurities.
Step 3
Place the rinsed 200g of Seoritae soybeans and 1 liter of cold water into a pot. Add 1 tablespoon of coarse sea salt or flower salt and stir until dissolved. Adding salt during soaking enhances the soybeans’ subtle savory flavor, making them tastier. Let the soybeans soak for 5 to 8 hours until they become plump and fully hydrated.
Step 4
You’ll notice the soaking water has become darker. Do not discard this ‘bean water’! It’s a crucial element that contributes to the beautiful color and depth of flavor in your Kongjaban.
Step 5
Spread the soaked soybeans evenly in a wide pan or pot. Pour in just enough of the reserved bean water to cover the soybeans. This water is rich with the soybeans’ nutrients.
Step 6
Add 1 sheet of dried kelp and 1/2 tablespoon of olive oil to the pan. The kelp will impart a deep umami flavor, while the olive oil adds a subtle aroma and a glossy sheen to the dish.
Step 7
Simmer over medium heat for about 10 minutes. The soybeans will soften, and the liquid will reduce. Aim to have about 50ml of liquid remaining before proceeding. Remove and discard the kelp after simmering.
Step 8
Maintaining medium heat, add 4 tablespoons of dark soy sauce, 2 tablespoons of corn syrup, and 2 tablespoons of mirin. Stir and cook for approximately 3 minutes, allowing the flavors to meld. Corn syrup is excellent for achieving a glossy finish and tender texture when heated. (Note: Oligosaccharide is preferred for non-cooked applications, and it’s advisable to avoid sugar as it can make the final dish hard.)
Step 9
Observe the beautiful, glossy appearance of the Kongjaban as it nears completion. The sauce has beautifully coated the soybeans, making them look incredibly appetizing.
Step 10
Turn off the heat. Stir in the remaining 2 tablespoons of oligosaccharide and the final 1/2 tablespoon of olive oil. This final touch enhances the glossiness and boosts the overall flavor.
Step 11
Finish by sprinkling a generous amount of toasted sesame seeds for added aroma and texture. Lightly crushing the seeds before sprinkling can release even more flavor.
Step 12
Congratulations! Your Hamba-jip style braised black soybeans are ready. By using olive oil instead of regular cooking oil and incorporating corn syrup and oligosaccharide instead of sugar, you’ve created a healthy and delicious side dish. Remember the key tip: adding 1 tablespoon of salt when soaking the beans! Enjoy this delightful Kongjaban with your favorite meal.
