Today we made a healthy side dish to counter-balance all the meat we have been eating. It’s called kongjaban (sweet black beans), a dish that has been pre-soaked for a lengthy time (to aid in digestion and reduce flatulence, supposedely) and cooked in some soy sauce combination. It’s a sweet and nutty banchan side dish, and they provide a good dose of protein for vegetarians and meat-lovers alike. Kongjaban is a common Korean side dish that doesn’t take too much fuss in prepping or cooking. Also, you can make a bigger batch that will not only save for long periods in the refrigerator, but provide that extra side dish that Koreans need for a complete meal.
Servings: 10~12 people
Soak time: 3 hours to overnight
Cook time: 45 minutes
- 2 cups black soy beans, washed (seorittae)
- 5 cups water
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 5 tbsp corn syrup (mulyeot)
- 1 tsp sesame seeds
- 1 tsp sesame oil (optional)
Wash and soak black beans in water for a minimum of 3 hours to overnight in the refrigerator.
- In a pot add the black beans and 5 cups of water. Boil on high for about 15~20 minutes or until water is reduced by half.
- Add ½ cup of soy sauce, 5 tbsp of corn syrup, and 2 tbsp of brown sugar. Substituting the corn syrup in place of sugar or honey is acceptable.
- Reduce to medium and cook for another 20 minutes or until the liquid is almost gone.
- When cooled, refrigerate in a glass or plastic tupperware. Serve cold or semi-chilled as a banchan side dish.
*To save cooking time and make for easier digestion, the beans should be pre-soaked a minimum of 3 hours to overnight in the refrigerator. When ready for use, rinse clean under cold water several times.
**This healthy side dish can be stored for up to a month in the refrigerator, so it is wise to make enough that will last at least several weeks.