Kongjang (Soy Braised Soybeans)

Name: Kongjang (Soy Braised Soybeans)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup dried black soybeans (seoritae, 서리태) (or yellow soybeans); 4 tablespoons soy sauce; 2 tablespoons rice wine (or mirin/mirim); 2 tablespoons sugar; 2 tablespoons oligodang (올리고당), or rice syrup (조청) (or corn syrup); 1/2 teaspoon roasted sesame seeds - optional

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 8

Cost: $1.12 /serving

Author : Hyosun

banchan kongjaban kongjang

Ingredients

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1 cup dried black soybeans (seoritae, 서리태) (or yellow soybeans)4 tablespoons soy sauce2 tablespoons rice wine (or mirin/mirim)2 tablespoons sugar2 tablespoons oligodang (올리고당), or rice syrup (조청) (or corn syrup)1/2 teaspoon roasted sesame seeds - optional

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Instructions

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Step 1

Rinse the dried soybeans a couple of times. Drain. Soak the beans in 2 cups of water for 2 - 3 hours or until the beans are softened. (The time required may vary depending on the beans.)

Step 2

Pour the beans and soaking water in to a medium size pot. Bring it to a boil. Continue to cook, uncovered, over medium high heat for about 10 minutes. Stir a couple of times so the beans don't stick to the bottom of the pot.

Step 3

Add the soy sauce, rice wine, and sugar. Reduce the heat to medium. Boil, uncovered, until the sauce is mostly evaporated and reduced to a couple of tablespoons, about 20 minutes, stirring occasionally. (Keep your eyes on the pot during the last few minutes to avoid burning the beans.)

Step 4

Add the syrup, stirring well to coat for a minute or two before turning the heat off. Sprinkle with the optional sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge.