Sweet and Salty Kongjaban (Simmered Black Soybeans)
A hearty side dish of soaked and boiled black beans simmered in a sweet and salty sauce.
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 →
Black beans are boiled right in their soaking water to preserve their nutrients, then simmered sweet and salty with soy sauce and sugar. Finishing with corn syrup adds a moist, glossy sheen, and because it is not watery, it makes a great lunchbox side dish.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Black beans1 cup (130 g)
- Water3 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Pour in 3 cups of water and soak for about 1 hour. It takes about 5 hours to soak the beans completely, but we will make them tender by increasing the boiling time instead.
- Pick out any damaged or spoiled beans, rub them with both hands to remove any debris stuck to the surface, and wash them clean several times under running water.
Steps
Prepare the ingredients
This is 1 cup (heaping) of black beans (seoritae).
Wash and soak the beans
Pick out any damaged or spoiled beans and rub them with both hands to remove any debris stuck to the surface.
Wash them clean several times under running water.
Pour in 3 cups of water and soak for about 1 hour.
It takes about 5 hours to soak the beans completely, but I will make them tender by increasing the boiling time instead.
Do not discard the soaking water infused from the beans; we will use it as is.
Boil
Pour the beans and soaking water into a pot and bring to a rolling boil.
Skim off the foam that forms at first.
Cover with a lid and boil over low heat until completely cooked through; since it can boil over, you can leave the lid slightly ajar.
Boil for about 15 minutes, stirring occasionally so the bottom does not scorch.
The liquid will reduce until the beans are visible, and the beans will have cooked plump.
Taste one, and once it is well cooked without any raw bean smell, add the seasoning.
If the liquid has reduced but the beans still feel undercooked, add more water and cook over low heat.
Simmer in seasoning
Add 3 tbsp regular soy sauce (jin-ganjang), 1 tbsp sugar, and 1 tbsp mirin (cooking rice wine), then simmer uncovered while stirring so the bottom does not scorch.
Since there is not much liquid and seasoning has been added, you need to stir often.
Once the liquid on the bottom is almost completely reduced, add 2 tbsp corn syrup (mulyeot) and simmer until glossy and moist.
If you feel the seasoning is lacking, add a little more as you simmer.
Turn off the heat and finish by adding 1/2 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Finish
As the heat cools, the skins will wrinkle slightly.
Eating kongjaban after such a long time brings back old memories and is so delicious.
Ppunwife's tips
- Do not discard the soaking water infused from the beans; we will use it as is.
- Cover with a lid and boil over low heat until completely cooked through; since it can boil over, you can leave the lid slightly ajar.
- If the liquid has reduced but the beans still feel undercooked, add more water and cook over low heat.
FAQ
Should I throw away the water used to soak the beans?
Do not throw it away; pour it right into the pot and use it when cooking.
What should I do if the liquid has reduced but the beans are still undercooked?
Simply pour in additional water and boil over low heat until the beans are cooked thoroughly.
Can I use oligosaccharide syrup instead of corn syrup? AI-generated
Generally, you can substitute oligosaccharide syrup or rice syrup to add sweetness and shine.
