Braised Black Beans (Kongjaban)

Braised Black Beans (Kongjaban)

Glossy, chewy black soybeans simmered in a sweet-savory soy glaze for a classic banchan side.

Total 8 hr 55 min Makes 8 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

Kongjaban is a Korean side dish of small black soybeans braised slowly in soy sauce, sugar, and a touch of sesame oil until tender and glazed. Served cold or at room temperature, it keeps well in the fridge and rounds out a table of banchan alongside rice and kimchi.

Ingredients

  • 1 cup dried black soybeans (kongjaban beans), rinsed
  • 2 1/2 cups water, for soaking and braising
  • 1/3 cup soy sauce
  • 3 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon corn syrup or rice syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon minced garlic

Method

  1. Rinse the black soybeans well, then soak in 2 1/2 cups water for at least 4 hours or overnight until plumped.

  2. Drain the beans and reserve the soaking liquid; transfer beans to a 6-quart saucepan with 1 1/2 cups of the reserved liquid.

  3. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 20 minutes, until beans are tender.

  4. Add the soy sauce, granulated sugar, brown sugar, corn syrup, and minced garlic to the pot and stir to combine.

  5. Simmer over medium-low heat, stirring occasionally, for 20 minutes until the liquid reduces and thickens into a glaze.

  6. Stir in the sesame oil and toasted sesame seeds, then cook for 2 to 3 minutes more until the beans are glossy and evenly coated.

  7. Remove from heat and let cool to room temperature; the sauce will thicken further as it sits.

  8. Transfer to an airtight container and refrigerate; serve cold or at room temperature as a banchan.

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    Braised Black Beans (Kongjaban)

    Kongjaban is a Korean side dish of small black soybeans braised slowly in soy sauce, sugar, and a touch of sesame oil until tender and glazed. Served cold or at room temperature, it keeps well in the fridge and rounds out a table of banchan alongside rice and kimchi.

    8 hr 55 min 8 servings 110 cal

    Ingredients

    • 1 cup dried black soybeans (kongjaban beans), rinsed
    • 2 1/2 cups water, for soaking and braising
    • 1/3 cup soy sauce
    • 3 tablespoons granulated sugar
    • 2 tablespoons brown sugar
    • 1 tablespoon corn syrup or rice syrup
    • 1 tablespoon sesame oil
    • 1 tablespoon toasted sesame seeds
    • 1/2 teaspoon minced garlic

    Method

    1. 1

      Rinse the black soybeans well, then soak in 2 1/2 cups water for at least 4 hours or overnight until plumped.

    2. 2

      Drain the beans and reserve the soaking liquid; transfer beans to a 6-quart saucepan with 1 1/2 cups of the reserved liquid.

    3. 3

      Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 20 minutes, until beans are tender.

    4. 4

      Add the soy sauce, granulated sugar, brown sugar, corn syrup, and minced garlic to the pot and stir to combine.

    5. 5

      Simmer over medium-low heat, stirring occasionally, for 20 minutes until the liquid reduces and thickens into a glaze.

    6. 6

      Stir in the sesame oil and toasted sesame seeds, then cook for 2 to 3 minutes more until the beans are glossy and evenly coated.

    7. 7

      Remove from heat and let cool to room temperature; the sauce will thicken further as it sits.

    8. 8

      Transfer to an airtight container and refrigerate; serve cold or at room temperature as a banchan.