Soft and Delicious Black Bean Side Dish (Kongjaban) Recipe
Tender and Flavorful Kongjaban for Everyone
This recipe guides you through making a delicious homemade side dish, Kongjaban, which is known as a ‘rice thief’ for its irresistible flavor. It’s not too salty, has a wonderfully soft texture, and is loved by people of all ages. It pairs perfectly with a bowl of warm rice. This makes an excellent side dish for special occasions or everyday meals.
Main Ingredients- 3 cups soaked black beans (approx. 600ml)
- 3 cups water (approx. 600ml)
- 1 Tbsp cooking oil
Seasoning Ingredients- 6 Tbsp soy sauce (approx. 90ml)
- 3 Tbsp mirin (rice wine) (approx. 45ml)
- 5 Tbsp corn syrup or oligodang (approx. 75ml)
- Pinch of salt
- Sesame seeds, a pinch
- 6 Tbsp soy sauce (approx. 90ml)
- 3 Tbsp mirin (rice wine) (approx. 45ml)
- 5 Tbsp corn syrup or oligodang (approx. 75ml)
- Pinch of salt
- Sesame seeds, a pinch
Cooking Instructions
Step 1
The first step to making delicious Kongjaban is soaking the beans thoroughly. Rinse 3 cups of black beans clean, then soak them in plenty of cold water overnight or for at least 6 hours. (Using filtered water is recommended.) After soaking, place the beans in a pot with 3 cups of water and 1 tablespoon of cooking oil. Bring to a boil. Adding cooking oil helps prevent the bean skins from peeling, contributing to a plumper texture.
Step 2
Boil the beans until they are thoroughly cooked and tender. Once the beans are cooked, add all the seasoning ingredients: 6 tablespoons of soy sauce, 3 tablespoons of mirin, and 5 tablespoons of corn syrup or oligodang. Start by boiling over high heat, then reduce to medium-low heat once it simmers. Let it simmer until the sauce thickens into a glaze. This process allows the flavors to deeply penetrate the beans.
Step 3
When the sauce has almost thickened, add a pinch of salt as a final touch to enhance the shine. Then, sprinkle generously with sesame seeds. Return to high heat and stir-fry for about 1-2 minutes. Be careful not to reduce the sauce too much; aim to leave about 2 tablespoons of glaze. Finish cooking at this point to achieve a wonderful Kongjaban. Overcooking can make the beans hard, so be mindful.
Step 4
Finally, check the tenderness of the beans and the seasoning. Stir to ensure the glaze coats the beans evenly. The Kongjaban will continue to deepen in flavor from the residual heat after turning off the stove. Once cooled, store in an airtight container in the refrigerator for several days of enjoyment.
