Kongjaban
Serves 2
Directions
- 1Prepare 500 grams of seoritae black beans.
- 2Wash the beans in running water two or three times to remove any dirt, and remove any damaged beans.
- 3Add beans, 1.5 liters of water, 3 tablespoons of cooking oil, and 6 tablespoons of cooking wine to a pot.
- 4Bring to a boil over high heat for 15 minutes.
- 5Reduce heat to medium and simmer for another 20 minutes, checking every 5 minutes.
- 6Add a cup of water if the water dries up.
- 7After 20 minutes, add 18 tablespoons of soy sauce, 21 tablespoons of starch syrup and 5 tablespoons of sand lance extract.
- 8Simmer again for 15 minutes over medium-low heat.
- 9If the seasoning is just right, add 2 tablespoons of sesame oil and 1 tablespoon of sesame seeds and mix.
- 10The chewy Kongjaban is complete.
Ingredients
- 500 grams seoritae black beans
- 1.5 liters water
- 3 tablespoons cooking oil
- 6 tablespoons cooking wine
- 18 tablespoons soy sauce
- 21 tablespoons starch syrup
- 5 tablespoons sand lance extract
- 2 tablespoons sesame oil
- 1 tablespoon roasted sesame seeds
Equipment
panwooden spoon
Tips
- The Kongjaban can last a long time because of it’s chewiness.
- Do not soak the beans to keep the chewy texture.
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