Kongjaban
Kongjaban, from above
VegKorea

Kongjaban

Black soybeans braised to a sweet, glossy chew. Like a savoury sweet you eat with rice.

45 minTime
10 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 45 minutes come after.
Glossy black beans2 chapters · 1 min read

Make it your way

Grandma's wayBlack soybeans braised in sweet soy until glossy.
The original
156kcalsame
10 gproteinsame
2 gfibresame
45minutessame

Kongjaban.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Black soybean (bhatt)¾ cup dried, soaked
Water2 cups
Soy sauce3 tbsp
Sugar1½ tbsp
Honey1½ tbsp (or rice syrup)
Cooking oil (vegetable oil)1 tsp
Sesame seeds2 tsp

Method

4 steps
  1. 1Soak the beans for 4 hours or overnight, then drain.
  2. 2Simmer the beans in the water for 15 minutes, skimming any foam.
  3. 3Add soy and sugar and simmer uncovered for 15 to 20 minutes.
  4. 4Stir in honey and oil and cook 2 minutes until glossy. Add sesame seeds.
Serve it like this

Serve a small mound in a banchan dish at room temperature with sesame on top, alongside rice.

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Make it a meal

What goes with Kongjaban: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Kimchi jjigae35 min
With a main Dak kalguksu75 min
On the side Myeolchi bokkeum15 min
To drink Boricha25 min
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