Kongjaban is a common Korean side dish made from black beans. It is very popular for lunch boxes because it is easy to make and it lasts a long time in the refrigerator. The bean flavor mixed with soy sauce and sugar gives it good flavor.
Yield: 1 Pint
Short Korean Lesson: *^^*
- GeomJung (검정) = Black
- Kong (콩) = Bean
- 1½ Cups Dried Black Beans
- 3 Cups Water
- ½ Cup Soy Sauce
- 4 Tbsp Corn Syrup
- 4 Tbsp Sugar
- ½ Tbsp Sesame Seeds
Wash 1½ cups of dried black beans several times and soak them in water for 30 minutes.
In a pan add the black beans and 3 cups of water.
Boil them on high for about 20 to 25 minutes: until the water is reduced in half.
Add ½ cup of soy sauce.
Then add 4 Tbsp of corn syrup and 4 Tbsp of sugar depending on your tastes. You can skip the corn syrup and use sugar or honey instead.
Reduce the temperature to medium-high, and cook them for 20 to 25 minutes: until the liquid is almost gone. Watch carefully not to burn them.
Sprinkle ½ Tbsp of sesame seeds on them, and cook them for 5 more minutes on low. Turn off the heat.
My husband likes this side dish. I hope you will like it too. Thanks!