Juicy Braised Black Beans (Geomeun-kongjorim)
Official cooking video published by the original recipe author.
Official cooking video · Maangchi · YOUTUBEGlossy Korean Sweet-Soy Black Bean Side Dish
Refrigerator-soak black soybeans for 10 hours, simmer until tender, then glaze with soy sauce and rice syrup. The 10-hour soak is additional to listed preparation time.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Sort and rinse the black soybeans; cover with plenty of cold water and soak in the refrigerator for 10 hours.
- 02
Drain beans into a heavy pot, add 600 mL water and bring to a boil over medium heat. Skim foam, leave lid ajar and simmer about 30 minutes.
- 03
Cook 20–25 minutes more until the beans are tender. Add a little water if needed and continue cooking if still firm.
- 04
Stir in minced garlic, soy sauce, sugar and oil; cover and simmer on low for 10 minutes.
- 05
Add rice syrup and stir over medium-high heat about 10 minutes until glossy, leaving a little sauce to prevent scorching.
- 06
Turn off heat and mix in sesame oil and seeds. Serve a portion and promptly refrigerate the remainder in shallow containers.
Before you cook
Cook dried beans thoroughly until tender. Check labels: soy sauce may contain soy/wheat, and sesame oil/seeds contain sesame. Refrigerate within two hours and conservatively eat within 3–4 days; reheat leftovers to 74°C. The source's longer keeping claim was not verified for home use.
Allergens: soy, wheat (if present in soy sauce), sesame
Image & source credits
These illustrations stand in for food photos.
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