Soft Braised Black Beans
How to Make Soft and Delicious Braised Black Beans (Kongjaban) – Recipe by Kim Jin-ok
Learn how to make wonderfully soft and flavorful braised black beans (Kongjaban) with this recipe from the Kim Jin-ok Kitchen blog. This method involves soaking the beans beforehand, ensuring a tender texture. It’s a recipe perfected over 10 years of running a side dish business, guaranteeing success even for beginners.
**Special Tips:**
– Don’t discard the soaking water! Use it in the braising liquid for a deeper, richer flavor.
– Adjust the amount of soy sauce and oligosaccharide (or honey/corn syrup) to suit your personal taste preferences.
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Ingredients
- 250g Black Beans (approx. 2 standard Korean rice cups)
- 1 Tbsp Cooking Oil
- 8 Tbsp Soy Sauce (preferably for braising)
- 2 Tbsp Mirin (Rice Wine)
- 7 Tbsp Oligosaccharide (or corn syrup/honey)
- A sprinkle of Sesame Seeds
Cooking Instructions
Step 1
First, prepare 250g of black beans (about 2 standard Korean rice cups). Rinse the beans thoroughly. Add enough water to cover the beans generously (about double the volume of the beans) and let them soak for 6 hours. If it’s summer, it’s best to soak the beans in the refrigerator to prevent spoilage. If soaking in the fridge, allow about 10 hours for optimal softening.
Step 2
After soaking, drain the black beans using a sieve. Carefully measure out 600ml of the soaking water – do not discard it! This soaking water is crucial for achieving the best flavor in your braised black beans.
Step 3
In a pot, combine the soaked black beans and the measured 600ml of soaking water. Add 1 tablespoon of cooking oil. Turn the heat to high and bring the mixture to a boil with the lid off. Once boiling, reduce the heat to medium and simmer for 5 minutes, skimming off any foam that rises to the surface. (Tip: Always cook Kongjaban with the lid off to achieve a nice shine.)
After 5 minutes of simmering, add 8 tablespoons of soy sauce, 2 tablespoons of mirin, and 7 tablespoons of oligosaccharide. Continue to simmer over medium heat for another 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, taste the beans and adjust the seasoning to your preference. If it’s too salty, add a little water. If it’s not sweet enough, add more oligosaccharide. If it’s too sweet, add a bit more soy sauce. Once the flavor is to your liking, if there’s too much liquid remaining, turn the heat up to high for a short while until the sauce thickens and coats the beans with a glossy finish. Finally, sprinkle with sesame seeds to complete this delicious dish!
