Kongjaban: Korean Soy Braised Soybeans

Ingredients

• 2 cups (400g) soybeans 2 cups (400g) soybeans
• 4 cups (950ml) water 4 cups (950ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sesame seeds, for garnish 1 teaspoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish 2 green onions, thinly sliced, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 15g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Rinse the soybeans under cold water and drain.
2. 2.
   In a large pot, combine the soybeans and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour, or until the soybeans are tender.
3. 3.
   In a separate bowl, whisk together the soy sauce, mirin, honey, minced garlic, and sesame oil.
4. 4.
   Drain the cooked soybeans and return them to the pot. Pour the sauce mixture over the soybeans and stir gently to coat.
5. 5.
   Simmer the soybeans in the sauce over low heat for an additional 30 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and let the dish cool slightly.
7. 7.
   Garnish with sesame seeds and sliced green onions before serving.

Treat your ingredients with care...

• Soybeans — Make sure to rinse the soybeans thoroughly to remove any impurities before cooking.

Tips & Tricks

• For a spicier version, add a pinch of Korean red pepper flakes (gochugaru) to the sauce mixture.
• Adjust the sweetness by adding more or less honey according to your taste preference.
• Serve Kongjaban as a side dish alongside steamed rice and other Korean banchan (side dishes) for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the dish in a microwave or on the stovetop, adding a splash of water if needed to prevent drying.

Serving advice

Serve Kongjaban as a side dish or as a topping for steamed rice. It pairs well with other Korean dishes such as bulgogi, kimchi, and japchae.

Presentation advice

Arrange the soy-braised soybeans in a shallow dish, allowing the glossy sauce to coat each bean. Garnish with a sprinkle of sesame seeds and sliced green onions for a pop of color.