Daejeon-Style Sweet-Savory Crispy Soybeans (2 Servings)

Rinse and refrigerate dried beans in plenty of cold water for 8–10 hours; discard soaking water, rinse and drain.

Toss drained beans with half the glutinous rice flour to coat lightly.

Line a steamer with a clean damp cloth and spread the beans. Steam above boiling water for about 20–25 minutes; check that each bean is thoroughly cooked and tender, steaming longer if necessary.

Coat steamed beans with the remaining flour, spread in one layer on a clean tray, dry their surfaces about 60 minutes and fry promptly. Do not leave cooked beans at room temperature over 2 hours.

Mix soy sauce (30 mL), sugar (2 tbsp), water (15 mL) and garlic (5 g) for the glaze.

Heat about 3 cm depth of oil in a small deep pan. Ensure the beans' surfaces are dry, fry in small batches over medium heat for about 3–4 minutes until golden and crisp, then drain.

Let the glaze bubble briefly in another pan over medium-low heat, reduce the heat, add the fried beans and toss briefly to coat, then turn off the heat.

Spread on a plate to cool slightly before serving. Be mindful of the hot glaze and firm, crunchy beans.