Sweet and Savory Braised Black Soybeans (Kongjaban)
Homemade Kongjaban: A Delicious Braised Black Soybean Recipe Perfect for Lunchboxes
I made Kongjaban using the black soybeans gifted by my mother. I remember eating this frequently in my school lunchbox when I was young, so I decided to recreate those nostalgic flavors. This dish is wonderfully sweet and savory, with a glossy finish that makes it a perfect side dish.
Main Ingredients
- Black Soybeans (Seoritae) 1 cup
- Water 2 cups (for soaking)
- Vegetable Oil 1 Tbsp
- Toasted Sesame Seeds, for garnish
Seasoning Ingredients
- Water 2 cups (for boiling)
- Soy Sauce (Jin-ganjang) 5 Tbsp
- Soup Soy Sauce (Guk-ganjang) 1 Tbsp
- Sugar 1 Tbsp
- Corn Syrup (Mul-yeot) 1 Tbsp
- Water 2 cups (for boiling)
- Soy Sauce (Jin-ganjang) 5 Tbsp
- Soup Soy Sauce (Guk-ganjang) 1 Tbsp
- Sugar 1 Tbsp
- Corn Syrup (Mul-yeot) 1 Tbsp
Cooking Instructions
Step 1
First, thoroughly wash the black soybeans. Rubbing them between your hands will help remove any impurities.
Step 2
After washing, add 2 cups of water to the black soybeans and let them soak for about 4 hours. Soaking makes the beans tender and allows them to absorb the braising liquid better.
Step 3
Transfer the soaked beans to a pot. Add 2 cups of water and 1 tablespoon of vegetable oil. The oil helps prevent the beans from sticking together and gives them a glossy sheen. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes until the beans are tender.
Step 4
While the beans are simmering, prepare a wide pan or wok. Drain the cooked beans and add them to the pan. Pour in 2 cups of the reserved bean-cooking water. Using the cooking water adds a deeper flavor to the dish.
Step 5
Add 1 tablespoon of sugar to the pan and bring it to a gentle simmer, stirring to dissolve. Adding sugar before soy sauce helps the beans absorb sweetness more effectively and prevents the sugar from clumping.
Step 6
Once the sugar has dissolved and the liquid is simmering, add 5 tablespoons of soy sauce (jin-ganjang) and 1 tablespoon of soup soy sauce (guk-ganjang). A touch of soup soy sauce adds a subtle umami boost.
Step 7
Continue to simmer over medium-low heat for about 10 minutes, or until the liquid has reduced to a thick glaze. Stir the beans occasionally to prevent them from sticking to the bottom of the pan.
Step 8
When the sauce is thick and coats the beans, stir in 1 tablespoon of corn syrup for extra gloss. Turn off the heat, sprinkle with toasted sesame seeds, and your delicious Kongjaban is ready!
