Soft Braised Black Soybeans (Kongjaban)
Easy and Delicious Braised Black Soybeans (Seoritae Kongjaban) Recipe for Kids and Adults
A sweet and savory Kongjaban recipe perfect for picky eaters who might shy away from plain beans but love this tasty side dish! We’ll guide you through making incredibly soft and flavorful braised black soybeans that both children and adults will adore. It’s a fantastic way to add a nutritious and delicious element to your meals.
Ingredients- 2 cups Seoritae (black soybeans, using a standard Korean measuring cup)
- 4 cups water (for boiling beans)
- 3 pieces dried kelp (kombu, approx. 5x5cm each)
- 7 Tbsp soy sauce
- 4 Tbsp sugar
- 2 Tbsp mirin (or cooking sake)
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Measure 2 cups of Seoritae (black soybeans) using a standard Korean measuring cup. Cover the beans generously with water and let them soak for at least 3 hours, or preferably overnight, until they are fully softened and plump.
Step 2
After soaking, rinse the Seoritae thoroughly and drain. Place the beans in a pot and add 4 cups of fresh water. This amount ensures the beans have enough liquid to cook evenly.
Step 3
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and continue to simmer. Skim off any foam or scum that rises to the surface during cooking. This step helps remove any bean odor and ensures a cleaner taste.
Step 4
When the beans have softened slightly, add 3 pieces of dried kelp (kombu) to the pot. Continue to simmer for about 10 minutes. The kelp adds a wonderful umami depth to the braising liquid. After 10 minutes, remove and discard the kelp.
Step 5
Now it’s time to add the flavorings. Stir in 7 Tbsp soy sauce, 4 Tbsp sugar, and 2 Tbsp mirin. Continue to simmer over medium-low heat, stirring occasionally to prevent sticking. Cook until the liquid has reduced to a nice, syrupy consistency that coats the beans.
Step 6
For a wonderfully soft Kongjaban, it’s important not to over-reduce the sauce. The goal is to have a moist, slightly saucy finish rather than a completely dry texture. This ensures the beans remain tender and delicious, perfect for mixing with rice.
Step 7
Once the sauce has reached the desired consistency, add 2 Tbsp of corn syrup (or rice syrup). This will enhance the glaze and add a beautiful sheen to the beans, making them look even more appetizing.
Step 8
Turn off the heat. Stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Give it a quick mix to evenly distribute the flavors and aromas. This final touch adds a nutty fragrance and completes the dish.
Step 9
Your glossy, tender, and incredibly delicious Kongjaban is now ready! Serve it with warm rice for a delightful meal.
