Savory and Delicious White Soybean Jangjorim Recipe
White Soybean Jangjorim
This is a favorite banchan (side dish) of my mother’s. I decided to make it with white soybeans (baektae) instead of black soybeans (seoritae) because it looks cleaner, and even though the beans are small, their nutty flavor intensifies with every chew. This recipe is made at my mother’s request, so let me guide you through making this delightful white soybean jangjorim!
Main Ingredients- 1 bowl White Soybeans (baektae) (approx. 150g)
- 2 small pieces Dried Kelp (Dasima) (approx. 5x5cm)
Seasoning Ingredients- 1/2 bowl Soy Sauce (Jin ganjang) (approx. 100ml)
- 5 Tbsp Rice Syrup or Corn Syrup (Ssalyeot or Mulyeot) (approx. 75ml)
- 3 Tbsp Sugar (approx. 45g)
- 1 bowl Water (approx. 200ml)
- 1/2 bowl Soy Sauce (Jin ganjang) (approx. 100ml)
- 5 Tbsp Rice Syrup or Corn Syrup (Ssalyeot or Mulyeot) (approx. 75ml)
- 3 Tbsp Sugar (approx. 45g)
- 1 bowl Water (approx. 200ml)
Cooking Instructions
Step 1
First, prepare 1 bowl of white soybeans (baektae). Rinse the beans thoroughly several times, then soak them in water for 30 minutes. Be careful not to soak them for too long, as they can become mushy and lose their texture. 30 minutes is the ideal soaking time.
Step 2
Place the soaked soybeans in a pot and add enough water to cover them. Boil them for the first stage until the beans are about halfway cooked and slightly tender. This usually takes about 10-15 minutes. Check the tenderness of the beans as they cook.
Step 3
Drain the beans from the first boiling and return them to the pot. Add the seasoning ingredients: 1/2 bowl of soy sauce, 5 Tbsp of rice syrup or corn syrup, 3 Tbsp of sugar, and 1 bowl of water.
Step 4
At this stage, also add 1 Tbsp of minced garlic. Garlic benefits from long simmering to mellow its flavor and soften. It’s best to add it from the beginning of the simmering process.
Step 5
To enhance the umami flavor of the jangjorim, add the 2 small pieces of dried kelp. Here’s a pro tip: Don’t discard the kelp! Simmer it along with the beans. The simmered kelp becomes a chewy, savory, and delicious side dish on its own. You can even make a separate dish using just this seasoning and kelp – it’s that tasty!
Step 6
Now, bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer. Stir occasionally to prevent the beans from sticking to the bottom. Continue simmering until the beans are tender and the sauce has reduced. Finally, when there’s a little sauce remaining, increase the heat to high for a quick boil. This will give your jangjorim a beautiful sheen, a chewy texture, and a rich, nutty flavor. Enjoy your perfectly made, delicious soybean jangjorim as a fantastic side dish!
