Nutrient-Rich & Sweet Black Bean Side Dish (Kongjaban)
How to Make Delicious Kongjaban
Kongjaban is a beloved Korean staple side dish, known for its savory and sweet flavor profile that perfectly complements a bowl of rice. This recipe will guide you through making tender, glossy, and utterly delicious Kongjaban at home. Enjoy this satisfying and healthy addition to your meals!
Main Ingredients
- 1 cup Black Beans (approx. 150g)
- 1.5 cups Water (300ml)
- 1 Tbsp Olive Oil
Seasoning
- 3 Tbsp Soy Sauce (Korean soup soy sauce)
- 3 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Sugar
- Sesame Seeds (to taste)
- 3 Tbsp Soy Sauce (Korean soup soy sauce)
- 3 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Sugar
- Sesame Seeds (to taste)
Cooking Instructions
Step 1
First, rinse the black beans 2-3 times under running water. Rinsing thoroughly helps to reduce any raw bean flavor. After rinsing, soak the beans in plenty of water for about 5-6 hours, or until they are fully rehydrated and softened. Proper soaking is key for tender results.
Step 2
Place the soaked beans into a pot. Add 1.5 cups of water and 1 tablespoon of olive oil. Cooking the beans with olive oil helps them become extra tender and gives them a nice sheen. Cover the pot and cook over medium heat for about 20-30 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
Step 3
Check the tenderness of the beans by taking one out and gently pressing it. It should mash easily. As the beans cook, the water level will reduce. Now, add 3 tablespoons of soy sauce and 3 tablespoons of oligosaccharide to the pot. Stir well and simmer over low heat to allow the beans to absorb the flavors and develop a glossy finish. Simmering slowly ensures even coating and a beautiful shine.
Step 4
Finally, add 1 tablespoon of sugar and a sprinkle of sesame seeds, then immediately turn off the heat. Adding sugar at the end prevents the beans from becoming hard. The sugar will dissolve and add a delightful sweetness and extra gloss to the Kongjaban. Stir everything together gently to combine. Tip: For the best texture, your Kongjaban should retain a little bit of moist sauce; it shouldn’t be cooked completely dry. This ensures it stays tender and flavorful. Avoid over-reducing the sauce!
Step 5
Your delicious and tender Kongjaban is ready! Serve it over warm rice and enjoy.
