kongjaban

Kongjang is a classic side dish that's made by braising soybeans in a sweet and savory liquid. It's a popular banchan that's easy to make with a few ingredients.

Kongjang (Soy Braised Soybeans)

black soybeans (seoritae, 서리태) (or yellow soybeans)

soy sauce

rice wine (or mirin/mirim)

sugar

oligodang (올리고당), or rice syrup (조청) (or corn syrup)

sesame seeds

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.)

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&#x27;t stick to the bottom of the pot.

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.)

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.

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Kongjang (Soy Braised Soybeans)

Top 1 kongjaban recipes from across the web

The most viewed kongjaban recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Kongjang (Soy Braised Soybeans)

The most viewed kongjaban recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine