Comments on: Black Bean JaBan

By: Aeri Lee

Aeri Lee — Tue, 13 Sep 2011 00:48:14 +0000

hi Jessica,
I’m very sorry for late reply.
Korean soy sauce is a little different from Chinese soy sauce. (light and dark) so whatever you use, adjust the saltness with your taste with that soy sauce. I don’t cover the lid..and you can just stir sometimes.. You didn’t ask many questions.. don’t feel sorry. I’m sorry again for my late reply. thanks

By: Jessica

Jessica — Sun, 14 Aug 2011 17:29:46 +0000

Hi Aeri! I’m so glad I came across this recipe of yours! I ate this when I had a vacation in Korea n loved it! I even asked the restaurant if they could sell me some so I can bring hone but unfortunately they don’t sell it.

Anyway, I’ll be making this dish this weekend n I want to clarify sone things just so I’ll get it right.

1) Is the soy sauce used light soy sauce (more watery n less saltish) or dark soy sauce (saltier n thicker)?

2) Do you cover the pot when cooking it? Do I need to constantly stir the beans to prevent them from getting burned?

Sorry for asking so many questions. (´･_･`)

By: Aeri Lee

Aeri Lee — Mon, 25 Jul 2011 14:14:57 +0000

hi ymase,
Yes, that’s normal. You got the right result..hehe thanks

By: ymase

ymase — Fri, 22 Jul 2011 23:07:17 +0000

Hi Aeri

I’ve tried this dish twice. I noticed that the bean becomes chewy when stored in the fridge.

The second attempt I decided to boil the beans longer. It was soft but becomes chewy after I refridgerate it. Is this normal?

I like this dish b’cos I didn’t know how to cook black beans before and it taste delicious. too.

By: Aeri Lee

Aeri Lee — Sat, 25 Dec 2010 01:06:14 +0000

hi Judith,
I keep all the beans and the liquid together.. the liquid helps keep the bean not too try..and gives flavor to the beans too.. so..^^
Thanks ~~~

By: Aeri Lee

Aeri Lee — Sat, 25 Dec 2010 01:04:50 +0000

hi shernel,
2 things you can do..
Reduce the time for soaking the beans in water… because the reason you soak the beans in water before you cook them is… to make the beans softer.
and.. increase the amount of corn syrup.. instead reduce the amount of sugar… corn syrup makes the bean texture harder.. ^^

By: Judith

Judith — Wed, 15 Dec 2010 04:02:07 +0000

Hi Aeri,

Thanks so much for sharing all of these awesome recipes! Your website is quickly becoming my #1 go-to site for Korean food references. Speaking of which, the black bean side dish is one of my favorite Korean side dishes. I’ve tried making it 3 times so far and am still fine-tuning it. One question that I have is, in the end when there’s residual liquid in the pot, do you store the beans soaked in the liquid or do you remove the liquid and then store the beans by themselves? I hope that makes sense.
Anyway, love your website (and videos!). I’m looking forward to more tasty stuff!

- Judith

By: shernel

shernel — Thu, 05 Nov 2009 18:48:05 +0000

I made these night although they turned out great they weren’t as crunch as the ones I bought from the korean market. Is there anyway to give them a cruncher texture?

By: Aeri Lee

Aeri Lee — Mon, 02 Nov 2009 23:50:26 +0000

Hi chuiyew,
Oh~~ you love this. ^^ aha… the price for Korean food in a Korean restaurant over there is expensive ??? Have a great week.

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By: chuiyew

chuiyew — Thu, 29 Oct 2009 15:45:21 +0000

Oh my gosh, i missed everything! Sister, whenever i go into a korean restaurant, i crave for this all the time, it’s was awesome , i love it!! SO DELICIOUS! Thanks for sharing, but i can’t get the bean here…><