Kongjaban

Name: Kongjaban
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup black soybeans, soaked for 3 hours; 4 tbsp soy sauce; 3 tbsp rice syrup or honey and 1 tbsp sugar; 1 tsp sesame oil; Toasted sesame seeds

콩자반/KONG-jah-bahn/

Also known as: Kongjorim, Korean Sweet Soy Black Beans, Braised Black Soybeans

About this dish

Black soybeans simmered in a sweet soy sauce glaze until glossy and chewy, served cold as a side dish.

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Ingredients

🫘1 cup black soybeans, soaked for 3 hours

🫙4 tbsp soy sauce

🍯3 tbsp rice syrup or honey and 1 tbsp sugar

🫗1 tsp sesame oil

🌾Toasted sesame seeds

Method

Serves 2

Simmer the soaked beans in fresh water for 20 minutes until tender but still firm.

Add the soy sauce and sugar and simmer until most of the liquid has gone.

Add the rice syrup and keep stirring until the beans are glossy and sticky.

Stir in the sesame oil and seeds.

Cool and keep in the fridge; serve cold.

✓ What Makes it Authentic

Kongjaban is a long-keeping banchan found in Korean lunchboxes and home kitchens; it is usually made with black soybeans (seoritae).

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