korean kongjaban (korean sweet black beans)

By andreajayros

Ingredients

• 2 cups black soy beans, washed (seorittae)
• 5 cups water
• 1/2 cup soy sauce
• 2 tbsp brown sugar
• 5 tbsp corn syrup (mulyeot) (I used maple syrup)
• 1 tsp sesame seeds
• 1 tsp sesame oil (optional)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Wash and soak black beans in water for a minimum of 3 hours to overnight in the refrigerator.
In a pot add the black beans and 5 cups of water. Boil on high for about 15~20 minutes or until water is reduced by half.
Add ½ cup of soy sauce, 5 tbsp of corn syrup, and 2 tbsp of brown sugar. Substituting the corn syrup in place of sugar or honey is acceptable.
Reduce to medium and cook for another 20 minutes or until the liquid is almost gone.
When cooled, refrigerate in a glass or plastic tupperware. Serve cold or semi-chilled as a banchan side dish.
*To save cooking time and make for easier digestion, the beans should be pre-soaked a minimum of 3 hours to overnight in the refrigerator. When ready for use, rinse clean under cold water several times.

**This healthy side dish can be stored for up to a month in the refrigerator, so it is wise to make enough that will last at least several weeks.