soybeans

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.

How to make tender Chinese style tofu pudding with four seasoning options

Tofu Pudding

soy beans

water

brown sugar

ginger

chili oil

tbsp. chopped Zhai Cai

tbsp. ginger and garlic water

scallion and coriander

cooking oil

pork belly

garlic (, shredded)

hydrated wood ear mushroom

shiitake mushroom

oyster mushrooms

tbsp. light soy sauce

tbsp. dark soy sauce

cornstarch

salt and pepper

salt

Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth.

Place a gauze on a strainer and then strain the soy milk.  Bring the soy milk to a boil. Watch carefully since it overflows easily. Skin off the bubbles on the surface. Remove from heat and rest for 2 minutes until the temperature drops around 80 degree C to 90 degree C.

Whisk GDL with 1 tablespoon of water in a small bowl. Gently stir the GDL water in the soy milk. Then rest for 15 to 20 minutes until firms.

How to make tofu pudding

Option 1: Serve with white sugar directly

Option 2: Simmer brown sugar with ginger slices for 5 minutes and drizzle the syrup with tofu pudding.

Sweet version

Add some oil in pan and fry pork belly until slightly browned. Add wood ear mushroom, oyster mushroom and shiitake mushroom. Fry until soft.

Add around 2 cups of water, soy sauce (dark soy sauce and light soy sauce). Place cornstarch water in and simmer for 5 to 7 minutes until the sauce is almost thickened.

Drizzle egg liquid in. Continue cooking until well combined. Add salt if necessary.

Top the gravy with tofu pudding.

Northern Version

To make ginger and garlic water | add 1/2 cup hot water into 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Set until cool down.

Fry soaked soy beans with cold oil until golden brown. You can simply replace this with toasted peanuts or other crispy nuts.

How to assemble| add chopped Zha Cai, light soy sauce, chili oil, garlic ginger water, spring onion and coriander. Serve hot.

Sichuan Style

Natto over rice with Avocado, cucumber, scallions, and bonito flakes

natto

warm, cooked Japanese rice (preferably short grain)

avocado, chopped

English cucumber,

scallion, finely chopped

Raw egg (optional)

Soy sauce

Place the rice in a bowl and top with the remaining ingredients. Serve immediately

I have been making my own Natto for years.  I do it like the comment below except I don't buy spores, just add a package of store bought Natto to the beans instead.   I want to know a recipe for the packaged seasonings. Just Soy sauce is ok, but any better ideas you have would be great.

I have tried this recipe and it's great!
Being pre-diabetic I have to be careful of the spikes that white rice can give. So I usually have my natto on top of oatmeal.  Add a little soy sauce and furikake and its delicious.  Love it.

Kongguksu is a refreshing noodle dish in which noodles are served in savory soy milk. Perfect for hot summer days!

Kongguksu (Chilled Soy Milk Noodle Soup)

soybeans (meju kong)

pine nuts (or any other nuts of your choosing)

sesame seeds (more

Kirby (pickling cucumber, julienned)

tomato

noodles

Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.)

Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible.

In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid.

Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)

Lightly salt to taste. Stir well. Refrigerate to chill.

Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain.

Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

Healthy, homemade nattō, made using an Instant Pot.

Instant Pot Nattō

non-GMO soybeans

spoonful nattō starter spores

Instant Pot

steamer basket insert

mixing bowl

cheesecloth cloth

Instant Pot clear glass lid

waterproof food thermometer

mixing spoon

Rinse and drain two cups of soybeans and place in a large mixing bowl.&nbsp;&nbsp;&nbsp;&nbsp;

Fill the bowl with water, covering the beans by about an inch (3 parts water : 1 part beans).

Cover with a clean cloth or dish towel to keep out dust and soak overnight (approximately 12 to 18 hours).

Drain the beans and rinse with fresh water, removing any broken or bad beans.

Preparation

Transfer the beans from the steamer basket into the Instant Pot stainless pot and add enough water to completely cover the beans (about 1 inch above the beans).

Set the pressure vent to “seal” and cook the beans on “Manual” for 20 minutes. Allow the pressure to come down naturally for 10 minutes.

Steaming

While the soy beans cook, bring a few cups of water to boil in a small pot or tea kettle.  You&#039;ll use this water to sanitize your tools.

Lay out anything that will come in contact with the beans on a cooling rack over the sink (large mixing bowl, mixing spoon, thermometer, small glass dish, etc.). 

Slowly pour boiling water over everything to quickly sanitize. Note: Keep about two teaspoons of hot sterilizing water to activate the nattō cultures in the next step.

Note: I have always had great results with this method, however, if you feel more comfortable fully sterilizing your tools, place them in boiling water for at least 5 minutes.

Sterilization

After 10 min. of natural pressure release, open the pressure release valve on the Instant Pot. (I recommend covering it with a cloth to keep the hot water from splashing).&nbsp;

Using your sterile mixing spoon, remove one soybean to test for doneness.&nbsp;  It should be soft in the center and able to be smashed between your fingers with gentle pressure. If it's too mushy, the beans are overdone and will not be usable for nattō.

Place the stainless IP steamer basket into the sink or over a large pot.&nbsp; Remove the beans from the IP and drain into the IP steamer basket.&nbsp; Then pour the beans back into your large mixing bowl.

Place the steamer basket back into the Instant Pot.

Preparing the Beans

Using the spoon that comes with the spores, add one spoonful of the nattō spores to the small glass dish.&nbsp; Add about two teaspoons of remaining hot sterilizing water to the natto spores and mix with a sterile spoon.

Add the nattō starter culture mixture to the beans and stir gently but thoroughly to evenly distribute the natto culture.&nbsp;

Dump the beans back into the steamer basket inside the Instant Pot.

Inoculation

Cover the pot with sterilized cheesecloth (or dishtowel) and then cover the pot with the glass IP lid.  This will keep the beans moist, but prevent condensation from dropping on the beans.

Set the Instant Pot to the yogurt setting ("YOGT") for 24 hours. The temperature should remain between 90 and 104 F (30 - 40 C). Even though the Instant Pot does a good job of maintaining the temperature, I like to keep the thermometer in the pot and check it every so often.

The beans may take anywhere from 22-24 hours to ferment. When they are complete, you will see a fine white "fuzz" and stringy strands covering the beans. To test, you can gently stir a small area of beans. If gooey strands form easily, the natto is finished.

Natto has a distinct, pungent smell. What you don't want is a strong ammonia odor.&nbsp; This means the beans have been over fermented and won't taste good.

Fermentation

Once the cycle is finished, let the beans cool for about an hour, then place the beans in the refrigerator to “age” for one to three days. This will slow down fermentation and enhance the flavor.

To prepare the natto, add the desired amount of natto to a rice or cereal bowl and mix vigorously with a spoon or chopsticks.&nbsp; Add soy sauce and finely chopped green onions to taste.&nbsp; Serve over hot rice, warm mochi, or simply topped with diced toasted nori for a Paleo version.

Aging

A hearty plate of chopped cabbage, shiitake mushrooms and carrots stewed in aromatics, chap chye is ubiquitous on the Lunar New Year table in Singapore, though every family has a different way of making it depending on its heritage. This recipe comes from Darren Ho, a Singaporean chef of Teochew, Hainanese, Cantonese and Peranakan descent. Other cooks like adding cubes of pork for flavor, lily buds for texture and a heaping of black moss fungus on top because its Cantonese name — fat choy — is a homophone for good luck. Mr. Ho flavors his vegan version with fermented bean paste and bean curd cubes, which lend distinct creamy undertones. Serve with white rice.

Chap Chye (Braised Cabbage and Mushrooms)

shiitake mushrooms

mushrooms

noodles (mung bean noodles)

soybean paste (taucheo)

oyster sauce (vegetarian, if preferred)

bean curd cubes (furu; see Tip), or 2½ tablespoons red miso paste

peanut oil

dried tofu skin, cut into 1-inch-thick strips (see Tip)

shallots,

garlic cloves,

green cabbage, cut into 2-inch-thick pieces, leaves separated

carrots,

palm sugar or dark brown sugar,

fine salt, plus more to taste

Cilantro sprigs,

In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.

Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.

Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they’re larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.

Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.

When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.

Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you’d like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.

Traditionally enjoyed during the summertime in Korea, this refreshing cold noodle dish requires just five ingredients: cucumbers, dried soybeans, pasta, salt and water. The base of the dish is a nutty and rich homemade soy-milk broth, which is served ice-cold over thin wheat noodles. There’s minimal hands-on work, but overnight soaking time is required, so plan ahead. Once the beans are fully soaked, the meal comes together in just 30 minutes. Adjust the thickness of the broth by adding more or less water, and for extra earthy flavor, try adding 1/4 cup of roasted pine nuts, peanuts or sesame seeds before blending. If you like, you can make the broth ahead of time and keep it in the refrigerator until ready to serve. You can also freeze it, but once thawed, whiz it in the blender to restore its smooth texture.

Kongguksu (Cold Soy Milk Noodle Soup)

soy beans (about 6 ounces)

(thin wheat noodles)

kosher salt,

Persian cucumbers,

Toasted black or white sesame seeds,

In a medium bowl, combine soy beans with enough water to cover by 3 inches and refrigerate for 8 hours or up to overnight. Drain.

In a large pot, cover soaked soy beans with enough water to submerge by 2 inches and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally and skimming foam and skins that rise to the top, until beans have softened but are still slightly crunchy, 10 to 12 minutes. (The beans should still have a little snap to them.) Drain beans and transfer to a large bowl.

Fill the bowl with cold water, swish the beans around, then drain, pouring off any skins that rise to the top. Repeat until the beans are cold and the loosened skins are gone. (Not all skins need to be removed, just the ones that fall off on their own.)

Meanwhile, cook noodles according to package instructions until al dente. Drain and run under cold water to stop the cooking. Divide among 4 bowls.

In a blender, combine soy beans with the chilled water and salt, then purée until smooth. Season to taste with more salt, if desired. If the broth isn’t cold, stir in a few ice cubes to chill it down before pouring it over the noodles. (Remove the ice first.) Garnish with cucumbers and sesame seeds, if using, and serve immediately.

Learn how to make dry roasted soybeans in the oven without oil for a delicious and healthy low glycemic snack.
Soaking time: 12 hours

How to Make Dry Roasted Soybeans

(1 1/6 cups, 9.11 ounces) dry mature soybeans, soak

Himalayan salt

garlic powder

½ tbsp. smoked paprika powder

yeast

First, take the dry beans and pour them into a large bowl. Then, remove any defective soybeans from the batch. It’s simply to save your teeth from breaking when eating cooked beans.

Next, cover the beans with filtered water, stir, and soak the beans for at least 12 hours. Drain and rinse.

Now, pour the rinsed soybeans back into the bowl and add flavours of choice. For example, garlic powder, smoked paprika, some Himalayan salt or tamari. Stir well.

Next, pour the flavoured soybeans on a baking sheet lined with parchment paper and spread them evenly in a single layer.

Bake the soybeans at 175°C (350°F) for 20 minutes and then stir using a spatula. Bake for another 20 minutes and stir again. Now, bake for the final 20 minutes and make the final check to make sure they’re nice and crisp. If not, bake for an additional 5-10 minutes.

Learn how to roast soybeans in oven without oil for a crunchy and healthy low glycemic and low carb vegan snack. Recipe https://bit.ly/how-to-cook-soybeans-roasted-soybeans

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0:00 Soy and breast cancer
0:51 Soaking soybeans
1:20 Flavouring soybeans
1:38 Roasting soybeans
2:01 Storage of dry roasted soybeans

#howtoroastsoybeansinoven #lowcarbvegansnacks

How to Cook Soybeans and Make Dry Roasted Soybeans | Nutriplanet| Nutriplanet

How to make miso paste with just 4 ingredients, a simple process, and some patience. This miso paste recipe makes for a great all-purpose mild yellow miso using koji rice (Shinshu Miso/Kome Miso). Plus, it&#39;s easier to make this homemade miso paste recipe than you think!

How to Make Miso Paste (Kome Miso/ Shinshu miso)

1.1 lb soybeans (organic non GMO)

1.1 lb rice Koji

3.7 floz warm water (to add to the koji)

8.6 oz sea salt (to mix with the koji)

5.3 oz miso paste (used

strong alcohol (shochu, vodka, etc (>35%))

Lightly rinse the soybeans and then leave them to soak overnight (between 12-16 hours. I recommend the full 16!) in a large bowl of water. During this time, they will double in size (2.2lb/1kg of dried beans yields 5lb/2.3kg soaked), so make sure to use plenty of water.

After soaking, drain and rinse them once more.

Step 1: Soak and cook the soybeans

Transfer the soaked beans to a large pot with plenty of water. Bring the water to a boil and then simmer the beans for between 2-3 hours. They need to become soft and tender during this time until a bean is easily crushed between two fingers.Alternatively, you can use a pressure cooker for between 40-45 minutes.

During the cooking process, you'll likely need to top up the water, as needed, to ensure the beans stay submerged during the process.

Once cooked and tender, drain the beans again, this time saving 1 ¼ cup (300ml) of the cooking liquid to use at a later stage.

During the last 10-15 minutes of cooking the soybeans, add the warm water (as listed in the recipe - make sure it’s warm) to the rice koji and set it aside to soak for 30 minutes.

Step 2: Cook the beans

Combine the warm soybean cooking liquid with the smaller amount of salt and mix well. Then set it aside.

Add the still-warm beans to a food processor or blender and blend them into a smooth paste. You could use a potato masher for a machine-free option or place them in a large bag (or just on a flat surface) and roll/smash with a rolling pin. However, the food processor method is much, much faster.

Step 3: Blend the beans

Whatever container you plan to use when fermenting the miso paste needs to be thoroughly sterilized. First, rinse it with soapy boiling water.

Dip a clean cloth into the alcohol and wipe the container&#39;s inside walls, rim, and lid. This is important to reduce the risk of contamination during the long fermentation process.

Allow the container to dry, making sure it&#39;s 100% dry before starting the next step.

Step 4: Sterilize the container

Place half of the miso starter at the bottom of your container of choice, spreading it into a thin layer across the bottom of the container.

In a large bowl, combine the soaked rice koji with the remaining salt and rub well with your hands to make sure it is thoroughly incorporated/mixed.

Add the mashed soybeans to the bowl and use your hands (make sure they&#39;re clean) to mix the ingredients, kneading them along with the remaining miso starter until everything is thoroughly mixed.It&#39;s okay if the paste is still a little warm or at room temperature when combining it with the rice koji, but make sure it&#39;s not hot (below 104ºF/40ºC is OK) - otherwise, it can kill the cultures in the koji.

Add the salted cooking liquid to the paste, around 1-2 Tbsp at a time, incorporating it well into the paste. It&#39;s ready when the paste is soft enough to dip a pinkie into it easily, and it retains its shape.You may not need all the salted liquid, which is why it&#39;s essential to do this step a little at a time (as the more liquid you add, the higher chance of mold). I used around half of the liquid this time, but it can vary based on your beans, how you mashed them, etc.

Step 5: Mix the soybean paste

Transfer the paste to your container. I use the tennis-ball method. First, make the paste into several tennis-ball-sized balls, squeezing them tightly so there are no air pockets in the balls. Then transfer a layer of the balls to the container and press them to flatten them, releasing any air from between the balls. Repeat with further layers until the paste is entirely in the container and pushed down, with no air bubbles.It&#39;s essential to get rid of the excess air to avoid mold growth during the fermentation process. You can also keep some of the salt aside (about 20% of the larger portion) to sprinkle over the top of the miso mixture, which can help avoid mold growth during the fermentation process.

Step 6: Transfer the soybean paste to the container

Before sealing the jar, I like to use an alcohol-dipped cloth to clean the container&#39;s rim to make sure there is no paste smudged across it.

Add a layer of plastic wrap to the top of the paste. Ensure it&#39;s right up against the top of the paste with no air in-between and cover the entire surface.

Place your &quot;weight&quot; over the plastic wrap. I used dried beans in a reusable Ziplock bag.

Add the lid to your container and wrap it in a newspaper or something material – like a pillowcase. This is especially important if you are using a clear glass jar.

Place the container in a cool, dark location for up to six months to allow the paste to ferment. You can leave it up to 12 months for a deeper fermented bean paste.

Step 7: Ferment the soybean paste

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