Glistening and Savory Kongjaban (Braised Soybeans)
The Ultimate Side Dish: Perfect Kongjaban Recipe
Enjoy this hearty Kongjaban, a staple banchan (side dish) that will fill your rice bowl. It boasts a beautiful sheen and appealing color, making it a feast for the eyes as well as the palate. The beans are perfectly tender, not too mushy and not too hard, offering a delightful nutty flavor with just the right amount of seasoning. This Kongjaban is truly a gem.
Kongjaban Ingredients
- 400g black soybeans (Seoritae)
- 2L water (for boiling beans)
- 1 Tbsp salt (for soaking beans)
- 1 piece dried kelp (dashima)
- 1 Tbsp olive oil (for boiling beans)
- 5 Tbsp soy sauce
- 3 Tbsp corn syrup (mulyeot)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp oligodang (oligosaccharide syrup)
- 1 Tbsp olive oil (for finishing)
- Sesame seeds, for garnish
Cooking Instructions
Step 1
Begin by preparing 400g of black soybeans (Seoritae). If you wish to make a smaller batch, you can halve all the ingredients. Soak the 400g of beans in 2L of clean water.
Step 2
Rinse the beans 2-3 times. Discard any beans that float to the surface, as they might be damaged or have weevils. Cover the clean beans with fresh water and soak them for at least 8 hours, or preferably overnight. Thoroughly soaking the beans is crucial for them to cook evenly and become tender quickly.
Step 3
After soaking, drain the beans and spread them evenly in a pan.
Step 4
Pour the soaking water over the beans, just enough to cover them. (Tip: Using the bean soaking water enhances the natural nutty flavor of the beans and adds a deeper dimension to the taste. This step significantly impacts the final flavor profile compared to using plain water.)
Step 5
Ensure the water level reaches just above the beans, almost to the rim of the pan. Avoid adding too much water, as it will take longer to reduce during the simmering process.
Step 6
Now, add two secret ingredients to make the Kongjaban extra delicious. Add 1 piece of dried kelp (dashima) for added depth of flavor and 1 Tbsp of olive oil for a beautiful sheen. (Tip: Using olive oil instead of regular cooking oil imparts a subtle olive aroma and enhances the glossy appearance of the beans.)
Step 7
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, or until the liquid has reduced to about 50ml. After 10 minutes, remove and discard the dried kelp to prevent any bitterness from leaching into the dish.
Step 8
It’s time to add the seasonings and let the Kongjaban simmer. Add 5 Tbsp of soy sauce and 3 Tbsp of corn syrup (mulyeot) to the pan. Stir and cook over medium-low heat for about 2 minutes until slightly reduced. Then, add 2 Tbsp of mirin and continue to simmer over medium heat for another 3 minutes until the sauce thickens and coats the beans. (Tip: For dishes cooked with heat, corn syrup (mulyeot) is preferred as it adds gloss and viscosity. For no-cook applications like dressings, oligodang is a better choice. In this recipe, since we are simmering, mulyeot is used.)
Step 9
Once the Kongjaban is almost done simmering, turn off the heat. Stir in 2 Tbsp of oligodang (oligosaccharide syrup) and 1 Tbsp of olive oil. This final addition will enhance the nutty aroma and flavor, and add a smooth, appealing gloss.
Step 10
I like to let the residual heat evaporate any remaining moisture. This helps the beans maintain a pleasant texture without becoming too soft or mushy.
Step 11
Finally, sprinkle a generous amount of sesame seeds over the finished Kongjaban for a beautiful presentation and added nutty flavor.
Step 12
The resulting Kongjaban features beans that are slightly shrunken yet glossy and moist from the braising liquid. They have a delightful chewiness with a savory-sweet taste that intensifies with each bite. The texture is perfectly balanced – neither too soft nor too hard – and the seasoning is just right, making it an ideal accompaniment to any meal!
