Kong Jaban: Delicious Korean sweet black beans recipe

Ingredients for Kong jaban (Korean sweet black beans)

• 150 g dried black beans, rinsed, picked over

• 2 litres dashi or water, plus more if needed

• 240 ml soy sauce

• 150 g sugar

• 30 ml toasted sesame oil

• 15 g toasted sesame seeds

How to make Kong jaban (Korean sweet black beans)

1. Soak the beans in enough water to cover them by 7.5 cm in a covered container in the refrigerator for 8–12 hours.

2. Drain the beans and place them in a pot. Add the dashi or water and soy sauce.

3. Set the pot over medium-high heat and bring the liquid to a simmer.

4. Adjust the heat to maintain a gentle simmer and cook the beans for 1 hour, stirring regularly. The liquid level will reduce as the beans cook; stir more often once the liquid no longer fully covers the beans to ensure even cooking.

5. After 1 hour, check the beans; they should be tender but still have a slight bite. If they are still hard, add more dashi or water and cook for an additional 15–20 minutes, until the beans are tender with a little bite.

6. Add the sugar, sesame oil, and sesame seeds to the pot, mixing well. Note that it's crucial to add the sugar only after the beans are tender, as adding it earlier may cause the beans to harden during refrigeration.

7. Allow the beans to cool slightly, then transfer them to an airtight container and refrigerate until chilled. The beans will keep for up to 2 weeks in the refrigerator.

8. Serve the beans cold alongside hot rice.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.