AI-generated imageKongjaban: Sweet-Savory Braised Black Soybeans (8 Side Portions)
Kongjaban is a classic Korean side dish of black soybeans, first softened in water and then simmered with soy sauce and sugar. Allow 2–3 hours of passive soaking before cooking.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Remove damaged beans, rinse 2–3 times, then soak in 2 cups water for roughly 2–3 hours until softened. This passive soak is included in the preparation time.
- 02
Bring the beans and their soaking water to a boil. Cook uncovered over medium-high heat for about 10 minutes, stirring occasionally so they do not stick.
- 03
Add 4 tbsp soy sauce, 2 tbsp rice wine and 2 tbsp sugar; lower to medium. Simmer uncovered about 20 minutes until roughly 2 tbsp liquid remains, stirring more often near the end.
- 04
Stir in 2 tbsp syrup for another 1–2 minutes until glossy, turn off the heat and add 1/2 tsp sesame seeds if using. The beans firm slightly as they cool.
Helpful source links
Before you cook
Discard damaged beans and check soy/wheat labels on soy sauce or cooking wine, and sesame if used. Handle soaking beans hygienically. Refrigerate the finished dish in shallow covered containers within 2 hours at 4°C/40°F or colder; it is not shelf-stable.
Allergens: soy, wheat (check soy sauce and cooking wine labels), sesame (if used)
Image & source credits
AI-generated image.
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