Kongjaban (Korean Sweet Black Beans)Prep: 10 min Cook: 40 min Servings: 12by jason kim85 recipes>
Today we made a healthy side dish to counter-balance all the meat we have been eating. It's called kongjaban (Korean sweet black beans), that has been pre-soaked for a lengthy time (to aid in digestion and reduce flatulence :) and cooked in some soy sauce. It's a sweet and nutty banchan side dish, and they are filled with a good dose of protein for vegetarians and meat-lovers alike. Kongjaban is a common Korean side dish that doesn't take too much fuss in prepping or cooking. Also, you can make a bigger batch that will not only save for long periods in the refrigerator, but provide that extra side dish that Koreans need to eat a complete meal.
- •2 cups black soy beans, washed (seorittae)
- •5 cups water
- •1/2 cup soy sauce
- •2 tbsp brown sugar
- •5 tbsp corn syrup (mulyeot)
- •1 tsp sesame seeds
- •1 tsp sesame oil (optional)
- 1.Wash and soak black beans in water for a minimum of 3 hours to overnight in the refrigerator.
- 2.In a pot add the black beans and 5 cups of water. Boil on high for about 15~20 minutes or until water is reduced by half.
- 3.Add Â½ cup of soy sauce, 5 tbsp of corn syrup, and 2 tbsp of brown sugar. Substituting the corn syrup in place of sugar or honey is acceptable.
- 4.Reduce to medium and cook for another 20 minutes or until the liquid is almost gone.
- 5.When cooled, refrigerate in a glass or plastic tupperware. Serve cold or semi-chilled as a banchan side dish.
- *To save cooking time and make for easier digestion, the beans should be pre-soaked a minimum of 3 hours to overnight in the refrigerator. When ready for use, rinse clean under cold water several times.
- **This healthy side dish can be stored for up to a month in the refrigerator, so it is wise to make enough that will last at least several weeks.
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