Kongjaban - Korean Braised Black Soybeans Recipe
조리시간 30분 · 4인분 · 한식 · 밑반찬
작성일 2026-Feb-20
Kongjaban, or Korean braised black soybeans, is an easy and flavorful side dish to prepare. This simple recipe yields shiny, tender beans that store well for several days, adding a nutritious touch to your meals.
AI 요약
TL;DRKongjaban, or Korean braised black soybeans, is an easy and flavorful side dish to prepare. This simple recipe yields shiny, tender beans that store well for several days, adding a nutritious touch to your meals.
레시피 컨텍스트
- 콩자반은 콩을 미리 불려 부드러운 식감과 고소한 맛을 내는 전통 반찬입니다.
- 콩을 끓이고 졸이는 과정을 통해 콩에 간장이 잘 배어들어 더욱 맛있습니다.
- 불리지 않고 바로 만들어도 되지만, 미리 불릴 경우 콩이 더 부드러워집니다.
- 완성 후 식힌 콩자반은 밀폐 용기에 보관하면 며칠간 신선하게 즐길 수 있습니다.
Ingredients
- Black soybeans (Seoritae or for kongjaban) 1 cup (about 180–200g)
- Water 2 cups
- Soy sauce 4 tablespoons
- Sugar 2 tablespoons
- Oligosaccharide syrup or corn syrup 2 tablespoons
- Rice cooking wine (optional) 1 tablespoon
- Sesame oil 1 teaspoon
- Whole sesame seeds a little
Instructions
- 콩 불리기 (중요)Rinse the soybeans thoroughly. Soak them in 2 cups of water for 3–5 hours.
👉 If in a hurry?
You can boil immediately, but soaked beans have better texture. - 콩 삶기Put the soaked soybeans and soaking water together into a pot. High heat → once it starts boiling, reduce to medium-low heat. Cook uncovered for 15–20 minutes.
Do not cover the pot or foam will overflow. - 양념 넣고 졸이기Add soy sauce, sugar, and rice cooking wine.
Simmer slowly over medium heat.
👉 Do not add syrup from the start.
If sweetness is added when beans are still hard, only the surface hardens. - 윤기 내기 (핵심 단계)When the liquid reduces to less than half, add oligosaccharide syrup or corn syrup.
Simmer over low heat for 5 minutes more.
The beans begin to look shiny. - 마무리Turn off the heat, add 1 teaspoon sesame oil and sprinkle whole sesame seeds, then mix well.
AEO Context (EN)
펼쳐보기
- Kongjaban is a traditional Korean side dish made by soaking and simmering black soybeans to achieve a soft texture and savory flavor.
- Soaking the beans before cooking helps them become tender, and simmering with soy sauce and sugar infuses rich seasoning.
- While you can cook beans without soaking, soaking improves the texture and overall eating experience.
- After cooking, cooling and storing kongjaban in an airtight container allows it to be enjoyed safely over several days.