Soft and Flavorful Braised Black Beans (Kongjaban)
Easy Kid-Friendly Side Dish: Soft Kongjaban Recipe | Baby Food, Meal Plan for 4-5 Year Olds, Air Fryer Tips
Sometimes, black beans braised after a single boil can become a bit firm as they cool. To ensure a wonderfully tender result, this recipe starts by soaking the beans thoroughly beforehand. Discover the magic of Kongjaban, a beloved Korean side dish that disappears with a bowl of rice! Its perfect balance of savory and sweet makes it an ideal addition to your child’s meal.
Main Ingredients
- 150g Black soybeans (Seoritae)
- 500mL Water (for boiling)
- 100mL Water (for braising)
Cooking Instructions
Step 1
1. Soaking the Beans: First, rinse 150g of black soybeans (seoritae) thoroughly. Place them in a generous amount of water (enough to cover the beans) and soak for 4-5 hours. It’s crucial to allow ample time for the beans to soften completely. 2. Draining: After soaking, drain the beans completely using a sieve.
Step 2
3. Boiling the Beans: In a pot, combine 500mL of water and the drained, soaked black soybeans. Bring to a boil over medium heat and cook until the beans are tender. As the beans cook, the water will reduce. Continue boiling until only about 1 tablespoon of water remains. Be careful not to overcook them to the point of mushiness.
Step 3
4. Braising with Seasoning: To the pot with the boiled beans, add 100mL of water, 2 tablespoons of soy sauce, and 2 tablespoons of corn syrup. Reduce the heat to low and let it simmer gently for about 10 minutes, allowing the seasoning to be fully absorbed by the beans. Stir occasionally to prevent sticking or burning. Finally, turn off the heat, drizzle in 1 tablespoon of sesame oil for a glossy finish and nutty aroma, and your delicious Kongjaban is ready!
