📌 What is Kongjaban?
Kongjaban is a classic Korean side dish made with black soybeans simmered in a lightly sweet and savory soy sauce glaze.
It’s a staple banchan (Korean side dish) that keeps well in the fridge and is often served with rice.
🧾 Ingredients
- 1 cup dried black soybeans (or soybeans)
- 2 cups water
- 5 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp corn syrup or oligosaccharide (optional, for shine)
- 1 tsp sesame oil
- Sesame seeds, for garnish
👩🍳 Instructions
1️⃣ Soak the beans
Rinse the beans and soak them in cold water for 6–8 hours or overnight.
(In summer, soak in the refrigerator to prevent fermentation.)
2️⃣ Cook the beans
Transfer the soaked beans with the soaking water to a pot.
Bring to a boil, then simmer over medium heat for 20–25 minutes,
until the beans are soft and easily pressed between your fingers.
3️⃣ Season and braise
Add soy sauce, sugar, and corn syrup (if using).
Reduce to medium-low heat and simmer for 10–15 minutes,
until most of the liquid evaporates and the beans are coated in a glossy glaze.
4️⃣ Finish
Turn off the heat and drizzle with sesame oil.
Gently toss and sprinkle with sesame seeds.
✅ Tips for Best Results
- Do not add salt while cooking the beans — it makes them tough.
- Avoid high heat; slow simmering keeps the beans tender.
- The flavor deepens after a day in the fridge.
🌱 Less Sweet Version
Reduce sugar to 1 tablespoon
and add a small amount of corn syrup only at the end for light shine.
🥢 How to Serve
Serve cold or at room temperature as a side dish with steamed rice.
It keeps well for up to one week refrigerated.