Korean Soy-Braised Black Beans

These savory banchan are almost too pretty to eat. These are a popular side dish in Korean meals, ubiquitous among any banchan spread. I learned to make this dish because it was always one of the first banchans I’d polish off at Korean restaurants. I was surprised to learn how easy it is to make. The result is a little sweet, a little savory, a little chewy, and easily addictive to snack on.

Korean soy-braised black beans

Ingredients:

8 ounces (1 1/2 cups dried Korean black beans)
1/4 cup soy sauce
2 cups water
4 garlic cloves, minced
3 tablespoons brown sugar
1/4 cup Korean brown rice syrup
1 tablespoon toasted sesame seeds

1. Cover the beans with cold water in a large bowl or pot and soak overnight.

2. Drain the beans, rinse under cold water, and drain again. Put the beans in a large pot, add the 4 cups water, cover, and cook over medium heat for 45 minutes. If the water becomes foamy and rises, adjust the lid so the pot is only partially covered. Stir occasionally.

3. Add the soy sauce, garlic, rice syrup, and brown sugar to the beans. Turn the heat to low and simmer, covered, for 30 minutes or until cooked through.

4. Uncover and stir the beans. Turn the heat up to medium-high and cook, stirring occasionally, until the beans appear shiny, sticky, and slightly wrinkly, about 10 minutes. Be careful not to let them scorch and add more water if necessary, a little at a time. Remove from the heat and transfer to a serving bowl. Sprinkle with sesame seeds and serve at room temperature.

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