Kongjaban Korean Braised Black Soybeans
Glossy, lightly sweet and savory black soybeans simmered until tender with a nutty bite, then finished with sesame oil and seeds. This classic Korean banchan keeps well in the fridge and works in lunchboxes and rice bowls.
- Prep
- 15 min
- Cook
- 56 min
- Wait
- 8 hr 20 min
- Total
- 9 hr 31 min
- Makes
- About 2 cups (8 small banchan servings)
Steps
Before you start
- Start the soak the night before or in the morning: the beans need 8 to 12 hours in water.
- Use dried black soybeans (seoritae or geomeun kong), not black turtle beans. They are different beans and cook differently.
- Never eat undercooked soybeans. They taste grassy and chalky and can upset your stomach, so make sure they are fully tender in step 4.
- Mince the garlic and measure the seasonings before the beans finish simmering, since the glazing steps move quickly.
Rinse and soak
- Put the black soybeans in a large bowl and rinse under cold running water, swirling with your hand, until the water runs mostly clear.
- Remove any shriveled beans or small stones.
- Cover with 4 cups (960 ml) cold water; the beans will swell to about double their size, so use a bowl with plenty of room.
- Soak at room temperature for 8 to 12 hours.
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Ready when: Beans are plump, with no wrinkles, and about double their dry size
Tip: In a hot kitchen (above 77°F / 25°C), soak in the fridge to prevent souring.
Mince the garlic
- While the beans soak, or just before cooking, finely mince the 2 garlic cloves and set aside.
- Measure the soy sauce, sugar, corn syrup, sesame oil and sesame seeds so they are ready to add.
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Ready when: Garlic is in tiny, even pieces
Tip: Oil the measuring spoon lightly before measuring the corn syrup so it slides off cleanly.
Boil the beans
- Drain the soaked beans and discard the soaking water.
- Put them in the saucepan with 3 cups (720 ml) fresh cold water.
- Bring to a boil over high heat, about 8 minutes.
- Skim off and discard any gray foam that rises to the surface with a spoon.
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Ready when: Water is at a steady rolling boil and the foam has been skimmed off
Tip: Don't leave the pot unattended at this stage. Soybean foam can boil over quickly.
Simmer until tender
- Reduce the heat to medium-low and set the lid slightly ajar.
- Simmer for 30 to 35 minutes, stirring once or twice.
- Lift out a bean and bite it: it should be tender with a slight firmness in the center, and taste nutty, with no raw, grassy or chalky flavor.
- If it still tastes raw, simmer 5 to 10 minutes more.
- Then drain off the liquid, saving ½ cup (120 ml) of it in the pot with the beans.
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Ready when: Beans are tender with a slight bite and no raw or chalky taste
Tip: Keep the beans just covered with liquid while simmering. Add a splash of hot water if the level drops below the beans.
Braise in soy seasoning
- With the beans and ½ cup (120 ml) of their cooking liquid in the pot, stir in the soy sauce, sugar and minced garlic.
- Increase the heat to medium and bring to a gentle bubble.
- Cook uncovered for 8 to 10 minutes, stirring every minute or two, until the liquid has reduced to about 3 tablespoons and coats the bottom of the pan in a syrupy layer.
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Ready when: Only about 3 tablespoons of thick, syrupy liquid remains and the beans look shiny
Tip: Stir more often toward the end so the sugars do not scorch on the bottom of the pot.
Glaze with corn syrup
- Add the corn syrup and stir constantly for 2 to 3 minutes over medium heat, until the sauce turns thick and glossy and clings to the beans, leaving a streak when you drag the spoon across the pan bottom.
- Remove from the heat right away.
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Ready when: Sauce is thick, glossy and leaves a streak when you drag a spoon across the pan
Tip: The glaze thickens further as it cools, so stop while it still looks slightly loose.
Finish with sesame
- Off the heat, drizzle in the toasted sesame oil and sprinkle in the sesame seeds.
- Stir gently for about 20 seconds to coat every bean evenly.
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Ready when: Beans are evenly coated and smell nutty from the sesame
Tip: Add the sesame oil off the heat. Its flavor turns bitter when overheated.
Cool and serve
- Spread the beans in a shallow dish or leave in the pot and let them cool for about 20 minutes.
- The glaze will tighten and the flavors settle.
- Serve warm or at room temperature as a side dish with steamed rice, or chill before serving.
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Ready when: Glaze is tacky and clings to the beans without pooling
Good to know
Tips
- Always skim the foam in step 3 for a cleaner flavor and to prevent boil-overs.
- Cook soybeans fully before adding soy sauce. Salt and sugar in the liquid keep the beans from softening further.
- For a softer, more tender bean, simmer 10 to 15 minutes longer in step 4 before seasoning, adding hot water as needed.
- Add a pinch of chili flakes with the garlic for a mildly spicy version.
Make ahead
"Soak the beans up to 12 hours ahead. The finished dish can be made up to 5 days ahead and kept in the fridge; its flavor improves after a day."
Storage & reheating
"Room temperature: up to 2 hours. Fridge: airtight container for up to 5 days. Freezer: up to 2 months in a freezer-safe container; thaw overnight in the fridge. Serve cold or at room temperature, or reheat in a small pan over low heat with 1 to 2 teaspoons water for 2 to 3 minutes, or microwave in 20-second bursts."
Substitutions
- corn syrup (or rice syrup) → Rice syrup, brown rice syrup, or honey. Use the same amount. Honey gives a slightly floral flavor and a slightly thinner glaze.
- Korean soup soy sauce or regular soy sauce → Tamari. Use the same amount for a gluten-free version; check that the label says gluten-free.
- dried black soybeans → Dried yellow soybeans. Same amount and method; the color will be pale and the flavor slightly milder.
- granulated sugar → Light brown sugar. Use the same amount for a slightly deeper, caramel-like sweetness.