Korean Soy-Braised Black Beans

Name: Korean Soy-Braised Black Beans
Prep time: 480 min
Cook time: 35 min
Total time: 515 min
Yield: 4 servings
Cuisine: Korean
Ingredients: black soybeans 180 g; water 700 ml; soy sauce 3 tbsp; dark brown sugar 1.5 tbsp; corn syrup 1.5 tbsp; kelp 1 piece; sesame oil 1 tsp; sesame seeds 1 tsp

Quick answer

Total time: 515 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Each black soybean ends up lacquered in a thin, dark coat of soy sauce and syrup, with a chewy, nutty center.

Soy sauce added before the beans are fully soft keeps them firm, so they simmer plain until no hard center remains. Once the brown sugar is stirred in, the heat stays low, because the sugar scorches on the bottom long before the beans have absorbed the seasoning. Corn syrup is added only when the liquid is nearly gone, which keeps the beans glossy and pliable instead of hard after they cool. Cooled completely before refrigerating, the beans hold their gloss, and kongjaban is a side dish to dip into over a couple of weeks.

Ingredients

servings

IngredientAmount

kelp1 piece

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Instructions

6 steps

1

Sort 180 g black soybeans, removing cracked beans or debris, then rinse until the water runs mostly clear.

Cover with plenty of water and soak for at least 8 hours so the centers hydrate fully.
2

Drain the soaked beans and place them in a pot with 700 ml water and 1 piece of kelp.

Bring to a gentle simmer over medium-low heat, keeping the bubbles small to prevent splitting.
3

Simmer for about 20 minutes with the lid slightly ajar so the beans soften before seasoning.

Press one bean between your fingers; if a hard center remains, cook a little longer before adding soy sauce.
4

Remove the kelp, then stir in 3 tbsp soy sauce and 1.5 tbsp dark brown sugar.

Lower the heat and braise for about 10 minutes, stirring occasionally so the sugar does not catch on the pot.
5

When the beans are tender and only a shallow layer of liquid remains, add 1.5 tbsp corn syrup.

Stir and reduce for 3-4 minutes until the beans look glossy and the sauce lightly coats them.
6

Turn off the heat and fold in 1 tsp sesame oil and 1 tsp sesame seeds with the residual heat.

Cool completely before sealing in a clean container, which helps keep the beans glossy in the refrigerator.