Sweet and Savory Glossy Kongjaban (Simmered Black Soybeans)
A side dish made by boiling soaked black beans and simmering them in soy sauce and corn syrup until glossy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is kongjaban, simmered until sweet and nutty, making it a great side dish for lunchboxes. The beans are thoroughly soaked, boiled, and then simmered with seasonings; add the sugar at the end so they stay tender instead of turning hard.
- Servings
- about 4–6 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Black beans1 cup
- Water1.5 cups (based on a paper cup)
Braising sauce
- Soy sauce4 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)3 tbsp
- Sugar1 tbsp
- Toasted sesame seeds
- You can use other types of beans besides black beans.
- Pick through the beans to remove any debris or impurities, cover generously with water, and soak overnight or for at least 6 hours.
Steps
Pick through the beans to remove all debris or impurities.
Pour in enough water so the beans are fully submerged, and let them soak.
Usually they should soak overnight, but soak them for at least 6 hours.
Pour about 1.5 cups of water into a deep pan, add the beans, and boil over high heat.
Once it comes to a boil, simmer over low heat until the beans are cooked through.
When the water has reduced and the beans feel cooked through...
Add the listed amounts of soy sauce, corn syrup (mulyeot), and mirin (cooking rice wine), then bring it back to a boil.
When the braising liquid is almost reduced to a shallow layer, add the sugar and simmer down.
Turn off the heat when only enough braising sauce remains to barely cover the bottom, as you can see.
If you add the sugar from the start and simmer, the beans can turn hard, so be sure to add it at the end.
Here is the nicely simmered kongjaban.
Ppunwife's tips
- If you add the sugar from the start and simmer, the beans can turn hard, so be sure to add it at the end.
FAQ
How long should I soak the beans?
It is best to soak them overnight, or submerge them in plenty of water for at least 6 hours.
Why is the sugar added at the end?
Simmering with sugar from the beginning can make the beans tough, so it is added at the final stage once the braising liquid has reduced.
Can I use other types of beans instead of black beans?
You can use other beans besides black beans without any problem, so feel free to substitute beans that suit your preference.
