Tender and Nutty Braised Black Soybeans with Walnuts
How to Make Soft and Delicious Braised Black Soybeans with Walnuts: A Flavorful Side Dish for Rice
I tried making a few side dishes yesterday while visiting my parents’ home for Kimjang (Korean fermented cabbage preparation). Today, I’m sharing the recipe for ‘Braised Black Soybeans with Walnuts.’ In autumn, we often bring home plenty of ‘Seoritae’ (black soybeans) from my parents’ farm to cook in rice, use as side dishes, or even grind into a soy milk-like drink. Braising them with plenty of nuts makes for a nutritious and delicious side dish, perfect for everyday meals and lunchboxes. Here’s a recipe for a tender, flavorful braised side dish that stores well. It’s guaranteed not to be hard and will be a hit!
Ingredients- 200g Seoritae (black soybeans)
- 150g Walnuts
- 1/2 paper cup Soy sauce (approx. 75ml)
- 2 Tbsp Low-sodium fish sauce
- 1/2 paper cup Oligosaccharide or Honey (approx. 75ml)
- 1 Tbsp Sugar
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Sesame oil
- 3 Mug cups Water (approx. 450ml)
Cooking Instructions
Step 1
Rinse the Seoritae (black soybeans) thoroughly. Add water about 5 times the volume of the beans and soak them for about half a day (approximately 6-8 hours). Since we’ll be using the soaking water, it’s crucial to wash the beans very well beforehand. This soaking process helps ensure the braised beans remain tender and delicious.
Step 2
Once the beans have plumped up nicely after soaking, it’s time to start braising them. The beans will absorb moisture and become softer, leading to a much better texture after cooking.
Step 3
In a pot, combine the soaked beans, the soaking water, and 3 mug cups of fresh water. Add the measured soy sauce and low-sodium fish sauce. Bring this mixture to a boil over high heat, then reduce the heat to medium and let it simmer until the beans are tender. Soaking the beans directly in the pot before cooking saves an extra step.
Step 4
When the liquid has reduced by about half, add the walnuts to the pot and continue to braise. Stir occasionally or gently swirl the pot to prevent the walnuts from breaking apart and to ensure even cooking. You can substitute pecans or other nuts if you prefer.
Step 5
Once the liquid has reduced to about one-third of its original volume, stir in the oligosaccharide (or honey) and sugar. Mix well until fully incorporated. I like to use a mixture of honey and oligosaccharide for a balanced sweetness and enhanced flavor. Adding strong sweeteners like oligosaccharide too early can make the beans hard, so this stage is ideal.
Step 6
Continue to simmer, stirring occasionally to prevent sticking and to coat the beans and walnuts evenly with the glaze. Once the sauce has thickened to your desired consistency, turn off the heat. Stir in 1 tablespoon of toasted sesame seeds and 1 tablespoon of sesame oil for a final touch of aroma and flavor. Your tender and nutty braised black soybeans are ready!
