**Introduction**
Kongjaban, or Korean soy-braised black beans, is a classic and beloved banchan (side dish) in Korean cuisine. This dish features black soybeans simmered in a sweet-savory soy sauce mixture until tender, glazed with a slightly sticky finish. Often served chilled or at room temperature, Kongjaban is a nutritious, protein-rich side that perfectly complements steamed rice and other Korean meals. It’s simple to make, shelf-stable, and enjoyed in households throughout Korea for its delightful combination of flavors and ease of preparation. Today, I will introduce you to this traditional Korean side dish with a straightforward recipe for one serving.
**Main Content**
*Ingredients (for 1 serving):*
– Black soybeans (dried) – 50g
– Water – 300ml (for soaking and cooking)
– Soy sauce – 10ml (about 2 teaspoons)
– Sugar – 5g (about 1 teaspoon)
– Mirin or cooking wine – 5ml (about 1 teaspoon)
– Sesame oil – 3ml (about 0.5 teaspoon)
– Toasted sesame seeds – 1g (about 0.5 teaspoon)
– Optional: a small pinch of salt
*Step-by-Step Recipe:*
1. **Soak the Black Soybeans**
Rinse the dried black soybeans thoroughly under cold running water. Place them in a bowl and cover with plenty of water. Let them soak for at least 6 hours or overnight. This softens the beans and reduces cooking time.
2. **Cook the Beans**
Drain the soaked beans and transfer them to a small pot. Add about 300ml of fresh water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 30–40 minutes or until the beans are tender but not falling apart. Drain and set aside, reserving about 50ml of the cooking liquid.
3. **Prepare the Sauce and Braise**
In the same pot, combine soy sauce, sugar, mirin (or cooking wine), sesame oil, and the reserved cooking liquid. Heat the mixture over medium heat until the sugar dissolves completely.
4. **Simmer the Beans in Sauce**
Add the cooked black beans back into the pot. Stir gently to coat the beans evenly. Keep the heat low and simmer for 10–15 minutes until the sauce thickens and lightly glazes the beans. Stir occasionally to prevent burning but avoid breaking the beans.
5. **Finish and Garnish**
Turn off the heat and sprinkle toasted sesame seeds on top. If desired, adjust the seasoning with a small pinch of salt. Let the Kongjaban cool before serving for the best flavor.
**Conclusion**
Kongjaban is a simple yet flavorful dish that elevates any Korean meal with its nutritious profile and comforting taste. Perfect for busy weekdays or meal prep, this side dish keeps well in the refrigerator and tastes even better after a day as the flavors fully develop. Try making Kongjaban at home to experience a taste of traditional Korean cooking that’s wholesome, delicious, and uniquely satisfying.
