Step into the world of authentic Korean side dishes (banchan) with this incredible recipe for Kongjang, or sweet and savory braised black soybeans! If you’ve ever been to a Korean restaurant, you’ve likely seen these glossy little gems. They have a uniquely firm, chewy texture and an addictive flavor that’s the perfect balance of sweet and salty. They’re not just a side dish; they’re a flavor-packed snack and a fantastic addition to any rice bowl. Get ready to make one of the most beloved and simple staples of Korean home cooking!
Ingredients
• 1/2 pound / 227g dried black soybeans, washed and picked over
• 1/4 cup / 50g sugar
• 2 tablespoons / 30ml mirin
• 1/4 cup / 60ml soy sauce
• 2 tablespoons / 30ml dark sesame oil
• 1 tablespoon / 15g sesame seeds
Instructions
1. Place the washed beans in a medium pot and add enough water to cover them by about 2 inches. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to maintain a steady simmer. Partially cover the pot and cook, stirring occasionally, until the beans are nearly tender and most of the water has evaporated. This will take at least 1 hour, possibly longer. Add more water as needed to keep the beans submerged, but use it sparingly towards the end.
3. Add the sugar, mirin, and soy sauce to the pot. Increase the heat slightly and continue to cook, stirring frequently, until the liquid reduces to a thick, glossy glaze that coats the beans. The beans should be firm-tender, not mushy.
4. Remove the pot from the heat and stir in the dark sesame oil.
5. Just before serving, toast the sesame seeds in a small, dry skillet over medium heat for 1-2 minutes, shaking the pan until they are fragrant and lightly colored. Sprinkle the toasted seeds over the beans. Serve warm, at room temperature, or chilled.
Nutritional Information
• A Nutritious Powerhouse
• Black soybeans are more than just delicious; they’re a nutritional powerhouse! They are packed with plant-based protein, high in dietary fiber which aids digestion, and rich in anthocyanins—the powerful antioxidants that give them their beautiful dark color and offer various health benefits.
Pro Tips
• For a slightly shorter cooking time and more even texture, soak the dried beans in cold water for 6-8 hours or overnight before cooking.
• Keep a close eye on the beans once you add the soy sauce and sugar. The glaze can go from perfect to burnt very quickly, so stir frequently as it thickens.
• Store leftovers in an airtight container in the refrigerator for up to a week. The flavors will continue to meld and deepen over time.
• For an extra glossy finish, add a tablespoon of corn syrup or rice syrup along with the sugar.
FAQ
Q: Is this Kongjang recipe vegan
A: Yes, this recipe for braised black soybeans is 100% vegan. All ingredients listed, including the soy sauce, mirin, and sesame oil, are derived from plants, making it a perfect side dish for a vegetarian or vegan diet.
Q: Are black soybeans a good source of vegetarian protein
A: Absolutely! Black soybeans are an excellent source of plant-based protein and dietary fiber, making them a highly nutritious choice for vegetarians and vegans. They help create a filling and satisfying meal.
Q: How can I make this braised black bean recipe gluten-free
A: To make this recipe gluten-free, simply replace the standard soy sauce with a gluten-free tamari or a soy sauce that is specifically labeled as gluten-free. The other ingredients are naturally free of gluten.
Q: How long can I store this vegetarian side dish
A: You can store leftover Kongjang in an airtight container in the refrigerator for up to a week. It’s a great dish for vegetarian meal prep, as the flavors will continue to meld and deepen over time.
