Chewy, Sweet, and Savory Braised Black Beans (Kongjaban)
How to Make Delicious Kongjaban Easily at Home
The best banchan (side dish)! We’re revealing a simple method to make chewy, sweet, and savory Kongjaban. It’s a guaranteed rice thief!
Main Ingredients- 200g Black Soybeans (Seoritae)
Seasoning Ingredients- 6 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 5 Tbsp Corn Syrup (Mulyeot)
- 1 Tbsp Toasted Sesame Seeds
- 6 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 5 Tbsp Corn Syrup (Mulyeot)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the black soybeans thoroughly under running water. It’s best to rinse them until the water runs clear. Place the washed beans in a bowl, add enough water to cover them completely, and soak for at least 4 hours. Soaking them overnight is convenient for cooking the next morning. After about 4 hours of soaking, you’ll see the beans plump up nicely!
Step 2
Drain the soaked beans using a sieve. Then, transfer them to a pot, add enough water to submerge the beans, and boil for 20-25 minutes. Skim off any foam that rises to the surface during cooking to keep the liquid clear. After boiling for about 20 minutes, test a bean; it should be about 90% cooked, still slightly firm to the bite. If there’s no raw taste and it’s nutty, they are cooked perfectly.
Step 3
Once the water has reduced and the beans are mostly visible, it’s time to season. Add 6 tablespoons of soy sauce and 1 tablespoon of plum extract. Continue to simmer the beans over medium-low heat for about 20 more minutes, allowing the flavors to meld and the beans to absorb the seasoning.
Step 4
As the liquid further reduces, lower the heat and watch the beans closely, stirring constantly. This is the crucial stage where you cannot afford to look away! The beans can easily stick to the bottom and burn, so patience and constant stirring are essential. You’ll notice the beans start to develop a glossy sheen.
Step 5
When most of the liquid has evaporated and the beans are well-seasoned with a savory taste, add 5 tablespoons of corn syrup and 1 tablespoon of toasted sesame seeds. Stir quickly to combine and coat the beans. Be careful not to cook for too long after adding the corn syrup, as it can make the Kongjaban too hard. A quick stir to add gloss and sweetness is all you need before turning off the heat. Your delicious, glossy Kongjaban is now ready!
