Korean Soy-Braised Soybeans
Kong-jorim is soy-braised soybeans simmered slowly in soy sauce and sugar until each bean turns glossy - a pantry staple rooted in the era when rice and beans were the twin pillars of Korean sustenance. Soaking the beans for a minimum of eight hours is non-negotiable: it shortens cooking time and allows the seasoning to penetrate to the center. Skipping this step produces beans that are salty on the surface and chalky inside. After boiling until tender, the beans simmer on low heat for fifteen minutes in the soy-sugar mixture, then corn syrup is added to create a transparent glaze that gives each bean its characteristic shine. Using black soybeans (soritae) instead of yellow yields a dramatic deep purple-black luster as the anthocyanin pigments dissolve into the braising liquid. Stored in a sealed container, kong-jorim keeps in the refrigerator for over two weeks, making it a go-to weekend meal-prep banchan.
Adjust Servings
Instructions
- 1
Wash beans and soak in water overnight (about 8 hours).
- 2
Boil soaked beans in water for 20 minutes until tender.
- 3
Drain, add soy sauce, sugar, and 300 ml water; bring to a boil on medium.
- 4
Reduce to low heat and simmer for 15 minutes.
- 5
Add corn syrup, cook 5 more minutes for glaze, and finish with sesame oil.
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