Meju Bean Jangjorim (Pan-Fried Old-Fashioned Braised Beans)
Savory and Salty Old-Fashioned Meju Bean Jangjorim, Made by Pan-Frying Without Boiling!
Introducing a traditional Meju bean jangjorim, reminiscent of grandmother’s cooking! Unlike typical black bean jangjorim, this version uses meju beans that are pan-fried instead of boiled, resulting in a uniquely savory and salty flavor that’s truly exceptional. We use corn syrup instead of excessive sugar, creating a well-balanced taste that’s not too sweet, making it a side dish enjoyable for all ages. It’s a guaranteed rice thief! You can also check out the detailed cooking process in our video here: https://youtu.be/1StVRJ1lPkI.
Main Ingredients
- 450g Meju beans
- 20g minced garlic (approx. 1.5 Tbsp)
- 1 red chili pepper (seeds removed)
Seasoning Ingredients
- 3 Tbsp regular soy sauce (jin-ganjang)
- 4 Tbsp soup soy sauce (guk-ganjang)
- 1 cup water (200ml)
- 3 Tbsp corn syrup (adjust sweetness as needed)
- 0.5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 3 Tbsp regular soy sauce (jin-ganjang)
- 4 Tbsp soup soy sauce (guk-ganjang)
- 1 cup water (200ml)
- 3 Tbsp corn syrup (adjust sweetness as needed)
- 0.5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare the meju beans. Carefully inspect the beans and remove any that are rotten or have been eaten by insects, using only clean beans.
Step 2
Gently rinse the selected meju beans under running water to remove any dirt or debris. Drain them well in a colander. Thoroughly draining the beans will help prevent oil splattering when frying.
Step 3
Finely mince the garlic. Similarly, remove the seeds from the red chili pepper and mince it finely. Having these ingredients prepped in advance will make the cooking process much smoother.
Step 4
Before stir-frying the beans, let’s prepare the seasoning sauce. In a bowl, combine the regular soy sauce, soup soy sauce, water, corn syrup, sugar, and gochugaru. Stir well until all ingredients are thoroughly mixed.
Step 5
Begin the frying process. Heat a pan over high heat, then add the drained meju beans and stir-fry. Once the moisture from the beans has completely evaporated and you hear a ‘tap-tap’ sound, reduce the heat to medium-low and continue to stir-fry. Be careful not to burn the beans. Continue frying until you smell a nutty aroma and the bean skins start to split about halfway. Take out one bean and taste it to ensure it’s cooked through. It should be tender, not hard when bitten.
Step 6
Once the beans are properly cooked, turn off the heat. Stir the beans constantly using the residual heat of the pan to prevent them from burning. While the beans are still hot, pour in all the prepared seasoning sauce and stir well to ensure the seasoning evenly coats the beans. Stir as if you’re stir-frying them so the sauce clings to them.
Step 7
It’s okay if the sauce appears a bit liquidy in the pan at this stage. As the beans cool, the remaining sauce will naturally be absorbed, creating a chewy and delicious texture. You can achieve a tasty jangjorim without a prolonged simmering process.
Step 8
Finally, drizzle in a generous amount of sesame oil and sprinkle with toasted sesame seeds for an extra nutty flavor. Your Meju Bean Jangjorim is now complete! Enjoy your meal.
