Soft Baektae Kongjaban (Simmered Black Soybeans) Without Soaking
A mild side dish made by dry-toasting yellow soybeans without soaking them first, then simmering them in a savory soy glaze.
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 yellow soybean kongjaban is made without soaking the beans first, cooking them directly in an ungreased pan. Toasting them removes the raw beany smell and shortens the cooking time, leaving them tender even after chilling in the refrigerator without turning hard. Seasoned gently with oyster sauce and soy sauce, it makes a mild and clean-tasting side dish.
- Servings
- about 4–6 servingsOriginal: about two meals for a family of 3~4
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Yellow soybeans (baektae)200 g (mejukong)
- Water2 1/2 cups
Simmering sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Oyster sauce1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Steps
Prepare the ingredients
Prepare 200g of yellow soybeans (baektae), also known as mejukong.
I scaled the original 600g recipe down to 1/3. It is enough for about two meals for a family of 3~4.
Wash the soybeans
Pick out any spoiled beans, rinse them thoroughly two or three times in water, and drain.
Toast the soybeans
Start toasting in a dry pan over high heat without any oil.
Once the pan heats up, moisture evaporates, and the beans begin to wrinkle, lower the heat so they do not burn, and toast for 4~5 minutes.
They say toasting them until they crackle and turn lightly browned on the outside eliminates the raw beany smell and shortens the simmering time.
Boil the soybeans
Pour in 500 ml (2 1/2 cups) of water, and once it comes to a full rolling boil...
Cover with a lid and simmer over medium-low heat for 20 minutes.
Adjust the time as needed so the beans cook through completely until they are soft to chew.
Add seasoning
Add 2 tbsp regular soy sauce (jin-ganjang) and 1 tbsp oyster sauce...
Add 1 tbsp sugar and 2 tbsp corn syrup (mulyeot).
Simmer down
Once all seasonings are in, turn the heat up to high and simmer so the flavor absorbs well into the beans.
Simmer until the liquid reduces to a shallow glaze and looks glossy, stirring occasionally so the bottom does not scorch.
Keep some moisture in the pan so the beans stay moist; do not simmer it completely dry.
Finish by stirring in 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds at the end.
Finish
This was a side dish often packed in school lunchboxes when I was young.
Even though it was toasted and simmered right away without soaking, it turned out soft.
It is not too salty and makes a perfect side dish for rice.
If you want it sweeter, adding about 1 tbsp more corn syrup at the very end would also be great.
Ppunwife's tips
- They say toasting them until they crackle and turn lightly browned on the outside eliminates the raw beany smell and shortens the simmering time.
- Keep some moisture in the pan so the beans stay moist; do not simmer it completely dry.
- If you want it sweeter, adding about 1 tbsp more corn syrup at the very end would also be great.
FAQ
Can I cook the beans right away without soaking them in water?
Toasting them first in an ungreased pan until lightly browned removes the raw smell and shortens the simmering time.
How much should the liquid reduce while simmering?
If it boils completely dry, the beans may turn hard, so it is best to turn off the heat while a shallow amount of liquid remains to keep them moist.
What should I do if I want a sweeter taste?
You can bring out more sweetness by adding about 1 tbsp of corn syrup at the very end of cooking to suit your taste.
