Korean Soy-Braised Black Beans
Kongjaban is a traditional Korean side dish of black soybeans slowly braised in soy sauce, sugar, and corn syrup over low heat. The beans gradually absorb the seasoning, developing a glossy black sheen on the outside while the inside turns chewy with a concentrated nuttiness. Soy sauce and sugar create a sweet-salty balance that makes this banchan quietly addictive, and a final touch of sesame oil adds aroma. Stored in the refrigerator, kongjaban keeps for over two weeks, which is why it remains one of the most commonly prepared staple side dishes in Korean households.
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Instructions
- 1
Rinse black soybeans and soak for at least 8 hours.
- 2
Simmer soaked beans with water and kelp over medium-low heat for 20 minutes.
- 3
Remove kelp, then add soy sauce and brown sugar; braise 10 more minutes.
- 4
When beans are tender, add corn syrup and reduce 3-4 minutes until glossy.
- 5
Turn off heat, mix in sesame oil and sesame seeds, then cool completely.
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