Braised Black Bean + Soy Sauce Magic + Discover the Deep Flavors of Kongjaban

Introducing Braised Black Bean in Soy Sauce (Kongjaban)

Dive into the rich, savory world of Korean cuisine with Braised Black Bean in Soy Sauce, known as Kongjaban. This simple yet incredibly flavorful side dish is a staple in Korean households, offering a delightful blend of sweet and salty flavors that perfectly complement any meal. Prepared with just a few ingredients, Kongjaban is both nutritious and delicious, making it an ideal addition to your culinary repertoire.

If you’ve ever enjoyed a Korean meal, you know that the side dishes, or banchan, are just as important as the main course. Kongjaban, or Braised Black Bean in Soy Sauce, is one of those delightful side dishes that you can’t help but keep reaching for. It’s sweet, salty, and slightly sticky, making it the perfect companion to a bowl of steamed rice.

Kongjaban has a way of sneaking into your heart. When I first made it, I was amazed at how such simple ingredients could create such a deep and satisfying flavor. Black beans, soy sauce, a bit of oil, and sugar come together to create something magical. And the best part? It’s as healthy as it is tasty. Black beans are packed with protein, fiber, and essential vitamins, making this dish a nutritious addition to your meals.

A funny story about Kongjaban: In Korea, it's often served as a school lunch side dish. I remember kids trading their snacks for extra portions of Kongjaban. It's that good! Whether you're new to Korean cuisine or a seasoned fan, this dish is sure to become a favorite.

Keywords: Braised black bean recipe, Kongjaban recipe, High protein dish,
Korean side dish, how to make Kongjaban, soy sauce braised beans, healthy Korean recipes, traditional Korean side dishes

---

Kongjaban Recipe

 

Ingredients (Serves 4-6)

• 500g (2.5 cups) black beans
• 5 tablespoons soy sauce
• 1 tablespoon oil (vegetable or sesame oil)
• 2 tablespoons sugar
• 1/2 cup sea salt
• Water for soaking and cooking

 

Instructions

1. Preparation:
• Wash the black beans thoroughly about three times.
• Soak the beans in water overnight or for at least 2 hours.
2. Cooking:
• Drain the soaked beans and place them in a pot.
• Add enough water to just cover the beans, or at the same level as the beans.
• Add the soy sauce, oil, and sugar to the pot with the beans.
3. Braising:
• Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes until the beans are tender but not mushy, and the sauce has thickened and coated the beans.
4. Serving:
• Let the Kongjaban cool to room temperature before serving. It can be stored in the refrigerator for up to a week.

---

Tips and Substitutes

• Sugar Alternatives: For a healthier option, substitute sugar with honey or maple syrup.
• Oil Varieties: Sesame oil adds a richer, nutty flavor compared to vegetable oil.
• Dietary Preferences: For a gluten-free version, ensure your soy sauce is gluten-free.

---

Conclusion

Kongjaban is more than just a side dish; it’s a testament to the simplicity and depth of Korean cuisine. Its sweet and savory flavor will undoubtedly leave a lasting impression on your taste buds. I encourage you to try making this dish at home and share your own variations. Follow my culinary journey and discover more delicious recipes on Instagram @CookWithJuyea.

---