QiMeal
Kongjaban
Kongjaban · ready in 9 h 16 min · 4 servings · 320 kcal per serving · easy · 6 ingredients
Kongjaban is a classic Korean banchan of black soybeans simmered until tender, glossy, sweet, and salty, perfect with a bowl of rice.
- Prep
- 8 h 6 min
- Cook
- 1 h 10 min
- Total
- 9 h 16 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 200 gBlack soybean, rinsed
- 600 mlWater
- 72 gSoy sauce
- 36 gSugar
- 60 gCorn syrup
- 6 gSesame seed, toasted (to serve)
Equipment
stovetop, pot, bowl, sieve, spoon, measuring spoons, serving dish
Instructions
- Prepare ingredients
Gather beans, soy sauce, sugar, corn syrup, sesame seeds, and water; set out a pot, bowl, sieve, spoon, and measuring spoons. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Soak beans
Cover the rinsed black soybeans with 600 ml water and soak for 8 hours until the beans look plumper and evenly hydrated. · 8 h
What to look for: Beans look plumper and the water is lightly tinted.
- Simmer beans
Bring the soaked beans and soaking water to a boil, then lower to a gentle simmer and cook uncovered until the beans soften. · 45 min
What to look for: Beans are swollen and the liquid has reduced slightly.
- Season glaze
Stir in soy sauce and sugar, then simmer uncovered so the beans absorb seasoning and the liquid turns darker. · 15 min
What to look for: Liquid is dark brown and lightly syrupy around the beans.
- Reduce syrup
Add corn syrup and continue simmering, stirring often, until the glaze clings to the beans and only a little syrup remains. · 8 min
What to look for: Beans look glossy black and the glaze coats the spoon.
- Finish sesame
Fold in sesame seeds off the heat, then let the beans stand briefly so the shiny glaze settles. · 2 min
What to look for: Sesame seeds are evenly scattered through the glossy beans.
- Serve banchan
Serve Kongjaban in small portions with rice, spooning a little glossy soy glaze over the beans. · 1 min
What to look for: Beans sit in a small shiny mound with a light glaze.
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 20 g |
| Carbohydrates | 37 g |
| of which sugars | 17 g |
| Fat | 11 g |
| of which saturated | 2 g |
| Fibre | 5 g |
| Sodium | 997 mg |
Nutri-ScoreB
Allergens
Contains: gluten, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 7 days
- Freezer: yes, up to 2 months
- Serve chilled or at room temperature; stir before plating.
Ingredient substitutions
Black soybean
- Yellow soybean: Less traditional and lighter in color, but it braises in a similar way.
Soy sauce
- Low sodium soy sauce: Use if you prefer a milder salt level.
Sugar
- Corn syrup: It gives a glossier glaze and slightly softer sweetness.
Corn syrup
- Sugar: Dissolve it well in the braising liquid, though the finish will be less shiny.
Sesame seed
- Sesame oil: Use a small amount for sesame aroma when seeds are unavailable.
