Side dishes · Korean home cooking

Soy-braised black soybeans (kongjaban)

Name: Soy-braised black soybeans (kongjaban)
Total time: 570 min
Yield: 6
Cuisine: Korean
Ingredients: Dried black soybeans (seoritae); Water for cooking; Regular soy sauce; Sugar; Rice syrup; Toasted sesame oil; Toasted sesame seeds

Soft-centred black soybeans with a light sweet soy coating. Soaking and cooking the beans before adding salty seasoning keeps them from staying hard.

570 min6 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

6 servings

Everyday kitchen measurements

For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Dried black soybeans (seoritae)½ paper cupOriginal quantity: 80 g
Substitute available
If Dried black soybeans (seoritae) is unavailable

Use instead
Dried yellow soybeans

Substitute quantity
½ paper cupReference quantity: 80 g

Soak and cook until fully tender using the same method; the colour will be pale. These are soybeans, not black turtle beans or kidney beans.
Water for cooking3 paper cupsOriginal quantity: 540 ml
Essential
Soaking water is extra and discarded. Keep the beans covered while boiling, adding a little hot water if needed.
Regular soy sauce2 level eating spoonsOriginal quantity: 30 ml
Substitute available
If Regular soy sauce is unavailable

Use instead
Reduced-sodium soy sauce

Substitute quantity
2 level eating spoonsReference quantity: 30 ml

Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.
Sugar1 level eating spoonOriginal quantity: 12 g
Optional
May be reduced or omitted; the beans will be less sweet. Do not add soy sauce or sugar until the beans are tender.
Rice syrup1 level eating spoonOriginal quantity: 20 g
Substitute available
If Rice syrup is unavailable

Use instead
Sugar

Substitute quantity
1 small teaspoonReference quantity: 4 g

Add during the final simmer with 1 extra eating spoon of water. The beans will have a less glossy coating.
Toasted sesame oil1 small teaspoonOriginal quantity: 5 ml
Substitute available
If Toasted sesame oil is unavailable

Use instead
Neutral cooking oil

Substitute quantity
1 small teaspoonReference quantity: 5 ml

Add at the same stage. The toasted sesame aroma will be absent.
Toasted sesame seeds½ small teaspoonOriginal quantity: 1.5 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Sort the dry black soybeans, discarding damaged beans and stones. Rinse, cover generously with cold water and soak in the refrigerator for about 8 hours, until plump. Drain and discard the soaking water.
Step 1
Step 2

Put the soaked beans in a saucepan with 3 paper cups of fresh water. Bring to a full boil and boil uncovered for 10 minutes, skimming foam. Keep the beans covered with water; add a little hot water if needed.
Step 2
Step 3

Lower the heat and simmer for 35–50 minutes, until the beans can be mashed easily with a spoon and have no hard centre. Cooking time varies; continue simmering in water if still firm. Do not add the soy sauce yet.
Step 3
Step 4

When fully tender, leave about half a paper cup of cooking liquid in the pan, draining excess if necessary. Add the soy sauce and sugar. Simmer gently for 10 minutes, stirring occasionally.
Step 4
Step 5

Add the rice syrup and simmer for 3–5 minutes until the beans have a light glossy coating and a little liquid remains. Do not boil completely dry. Turn off the heat and fold in sesame oil and seeds if using.
Step 5
Step 6

Cool promptly in a shallow clean container. Serve small portions as a side dish; the beans will firm slightly when chilled. Refrigerate the remainder and use a clean spoon each time.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

The total time includes an 8-hour refrigerator soak and about 90 minutes of cooking and cooling; some beans need longer. Use black soybeans, not black kidney beans. Soybeans must be thoroughly cooked, with no hard raw centre. Keep refrigerated at 4°C or below and use within 3–4 days; sugar and soy sauce do not make this shelf-stable.