Dish
Kongjaban
Soy-Glazed Soybeans
Kongjaban is a simple yet flavorful dish that is perfect as a side dish or a snack. The soybean sprouts are blanched and then marinated in a mixture of soy sauce, garlic, sesame oil, and sugar. The dish is typically served cold and garnished with sliced green onions and sesame seeds. It is a healthy and low-calorie dish that is rich in protein and fiber.
Origins and history
Kongjaban is a traditional Korean dish that has been enjoyed for centuries. It is believed to have originated in the Gyeongsang Province of Korea, where soybean sprouts are a popular ingredient. The dish is often served as a side dish with rice or as a snack.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
There are many variations of Kongjaban, including adding sliced cucumbers or carrots to the dish. Some recipes also call for adding vinegar or chili flakes to the marinade for a tangy or spicy flavor.
Presentation and garnishing
Kongjaban is typically served in a small bowl or dish and garnished with sliced green onions and sesame seeds.
Tips & Tricks
To save time, you can blanch the soybean sprouts in advance and store them in the refrigerator until you are ready to make the dish.
Side-dishes
Kongjaban is often served with other Korean side dishes, such as kimchi, pickled vegetables, or steamed eggs.
Drink pairings
Kongjaban pairs well with light and refreshing drinks, such as green tea or a Korean rice wine called makgeolli.
Delicious Kongjaban recipes
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