Kongjang (Soy Braised Soybeans)
User Reviews
4.7
Kongjang (Soy Braised Soybeans)
Description
Kongjang (Soy Braised Soybeans) uses dried black soybeans soaked until softened, then boiled briefly before simmering with a mix of soy sauce, rice wine, sugar, and a sweet syrup such as oligodang or corn syrup. The cooking process reduces the sauce to a thick glaze that coats each bean, providing a harmonious savory and sweet flavor.
The texture initially softens through boiling, but firm beans become chewier after refrigeration. Roasted sesame seeds are optionally sprinkled on top for additional aroma and a slight nutty flavor.
This dish keeps well in the refrigerator for up to two weeks, making it convenient as a make-ahead side or snack. Its classic Korean flavor profile pairs well with rice or other banchan (side dishes) in a meal.
Ingredients
- 1 cup black soybeans or yellow soybeans, dried, seoritae 서리태
- 4 tablespoons soy sauce
- 2 tablespoons rice wine cooking; mirim/mirin
- 2 tablespoons sugar
- 2 tablespoons oligodang or corn syrup, or rice syrup (조청
- 1/2 teaspoon sesame seeds roasted; optional
Instructions
- 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'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.
Notes
- Soak black soybeans for 2 to 3 hours or until softened before cooking to ensure tenderness.
- Cook the beans uncovered and stir occasionally to prevent sticking and burning during sauce reduction.
- After cooking, the beans will be soft but become chewier when chilled in the refrigerator.
- Kongjang can be stored in the refrigerator for up to 2 weeks.
User Reviews
Overall Rating
4.7
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