Delicious Braised Black Beans (Kongjaban): A Perfect Side Dish!
Sweet and Savory Nutritious Braised Black Beans Recipe
This Kongjaban (braised black beans) is especially delicious when served warm! Make a generous batch for your children’s lunchboxes and your husband’s side dish. It’s a staple that will become a family favorite. We’ll share the secret to its glossy, sweet, and savory taste. Get ready to make this irresistible dish that you’ll reach for again and again!
Main Ingredients- 200g black beans
- 1 sheet dried kelp (about 10x10cm)
- 2 cups water (400ml)
Seasoning Ingredients- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp cooking sake (or mirin)
- 1 Tbsp corn syrup (or oligosaccharide)
- 1/2 Tbsp sesame oil
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp cooking sake (or mirin)
- 1 Tbsp corn syrup (or oligosaccharide)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, rinse the 200g of black beans thoroughly. Soaking the beans overnight in the refrigerator is recommended for a tender texture. Place the soaked beans in a pot, add 2 cups (400ml) of water, and bring to a boil over high heat.
Step 2
Once the water is boiling, add the sheet of dried kelp and reduce the heat to medium-low. Continue to simmer for about 15-20 minutes, or until the beans are tender. Cooking with kelp helps to remove any bean odor and adds a deeper umami flavor.
Step 3
Test a bean to ensure it’s cooked through and tender. Once the beans are done, turn off the heat temporarily and remove the kelp. After removing the kelp, stir in 4 Tbsp soy sauce, 2 Tbsp sugar, and 1 Tbsp cooking sake (or mirin) until well combined.
Step 4
Return the pot to medium-low heat, uncovered, and let the sauce simmer and thicken. Stir occasionally to ensure the beans are evenly coated and the sauce doesn’t stick. When the liquid has reduced and the sauce becomes syrupy, add 1 Tbsp corn syrup (or oligosaccharide) for a beautiful glossy finish and simmer for another moment.
Step 5
Once the sauce has almost completely reduced, coating the beans with a glossy sheen, turn off the heat. Finally, stir in 1/2 Tbsp sesame oil. This adds a wonderful nutty aroma, completing your delicious Kongjaban. Enjoy it warm or cooled – it’s delicious either way!
