Soft and Savory Korean Braised Black Beans (Kongjaban)
How to Make Deliciously Tender Kongjaban
Let’s make a soft, national side dish that everyone loves. This recipe yields perfectly tender braised black beans.
Ingredients- 1 cup black soybeans (Seoritae)
- 1/2 cup water
- 1 Tbsp soy sauce
- 2 tsp oligosaccharide (or corn syrup/honey)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Today, I’m going to share the golden recipe for making Seoritae Kongjaban, a beloved Korean side dish. We’ll make it so it’s soft and not hard, a true crowd-pleaser! Shall we get started? It’s incredibly simple, easy, and always a favorite side dish that pairs perfectly with rice.
Step 2
First, prepare 1 cup of black soybeans (Seoritae). After rinsing them well, soak them in 1/2 cup of water for about 20-30 minutes. You’ll notice they swell up and become nicely plump as they absorb the water.
Step 3
See how plump they’ve become after soaking? This step is crucial for achieving a tender texture. Make sure to soak them for an adequate amount of time until they are nicely hydrated.
Step 4
Once the soybeans are well-soaked, rinse them thoroughly under running water. Place the soaked beans in a pot. Add 1 Tbsp soy sauce, 2 tsp oligosaccharide, 1/2 cup water, and 1 tsp toasted sesame seeds. Stir everything together to combine. Now, bring the mixture to a simmer over medium heat.
Step 5
Once the liquid comes to a rolling boil, reduce the heat to low. Continue to simmer gently, stirring occasionally, until the sauce thickens and reduces to a glaze that coats the beans. This slow simmering allows the flavors to meld beautifully and ensures the beans remain tender. Once the sauce is nicely reduced and glossy, your delicious Kongjaban is ready!
