Sweet Braised Black Soya Beans

Name: Sweet Braised Black Soya Beans (Kongjorim)
Yield: Makes about 350 g (12 oz)
Cuisine: Korean
Ingredients: 175 g (6 oz) dried black soya beans, picked through, rinsed and drained; 3 tbsp soy sauce; 2 tbsp brown sugar; 2 tbsp honey; 2 tbsp mirin; 1 tsp toasted sesame oil; 2 cloves garlic, grated or finely chopped; 1 tbsp roasted sesame seeds

Kongjorim

Preparation info

Makes about
350
g

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Kongjorim is another traditional banchan. These sweet and savoury black soya beans, which cook up firmer than regular beans, are a nice respite for the palate. You’ll want to make this tasty dish a regular on your Korean table.

Ingredients

175 g (6 oz) dried black soya beans, picked through, rinsed and drained
3 tbsp

Asia
Korea
Starter
Vegetarian

Method

IN A MEDIUM heavy-based pot, combine the soya beans and enough water to cover by about 5 cm (2 in) and bring to the boil over a high heat, skimming off any foam that forms on the surface. Reduce the heat to maintain a simmer, uncovered, until firm but just starting to soften, about 1½ hours. If at any time the beans start to peek out from the water, add 240 ml (8 fl oz) of hot water.