📝 About This Recipe
Kong-jorim is a beloved Korean side dish (banchan) that transforms humble dried black soybeans into a glossy, addictive snack with a satisfyingly chewy texture. This recipe balances the deep umami of soy sauce with a delicate sweetness, resulting in a protein-packed staple that is as nutritious as it is delicious. Perfect for meal prepping, these beans develop even better flavor after a day in the refrigerator, making them a must-have for any traditional Korean meal or lunchbox.
🥗 Ingredients
Main Ingredients
- 1.5 cups Dried black soybeans (Seoritae) (rinsed and debris removed)
- 4 cups Water (for soaking)
- 2.5 cups Fresh water (for cooking)
- 1 teaspoon Vegetable oil (helps prevent foaming during boiling)
Braising Sauce
- 1/3 cup Soy sauce (use Jin Ganjang for best depth)
- 2 tablespoons Granulated sugar
- 2 tablespoons Rice syrup (mullyeot) (can substitute with corn syrup or honey)
- 1 tablespoon Mirin (rice wine) (adds a subtle brightness)
- 2 cloves Garlic (finely minced)
- 1/2 teaspoon Ginger (freshly grated)
For Garnish & Finish
- 1 tablespoon Toasted sesame oil (added at the very end)
- 1 tablespoon Toasted sesame seeds (for a nutty crunch)
👨🍳 Instructions
-
1
Place the dried black soybeans in a large bowl and cover with 4 cups of water. Let them soak for at least 4 to 6 hours, or overnight, until they have doubled in size and the skins are smooth.
-
2
Drain the soaked beans and rinse them once more under cold running water to remove any excess starch.
-
3
In a medium heavy-bottomed pot, combine the soaked beans, 2.5 cups of fresh water, and 1 teaspoon of vegetable oil. The oil helps keep the bubbles down as the beans boil.
-
4
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer, partially covered, for 15 to 20 minutes.
-
5
While the beans are simmering, use a fine mesh skimmer or spoon to remove any grey foam that rises to the surface for a cleaner final look.
-
6
Check the beans for doneness; they should be tender but still hold their shape firmly. If the water has evaporated too quickly, add 1/4 cup more.
-
7
Add the soy sauce, granulated sugar, mirin, minced garlic, and grated ginger to the pot. Stir gently to combine.
-
8
Continue to simmer the beans over medium-low heat, uncovered, for another 15 minutes. This allows the beans to absorb the dark color and savory flavors of the sauce.
-
9
When about 1/3 of the liquid remains, stir in the rice syrup. This is the secret to getting that signature glossy, lacquered finish.
-
10
Increase the heat to medium and stir frequently for 3-5 minutes. Watch closely as the sauce thickens into a syrup and coats each bean perfectly.
-
11
Once the liquid has mostly reduced to a thick glaze at the bottom of the pot, remove the pot from the heat.
-
12
Drizzle the toasted sesame oil over the beans and toss well to incorporate that rich, nutty aroma.
-
13
Sprinkle with toasted sesame seeds and give it one final toss.
-
14
Allow the Kong-jorim to cool to room temperature before serving. The texture will become pleasantly chewier as it cools. Store leftovers in an airtight container in the fridge for up to 2 weeks.
💡 Chef's Tips
For the best texture, ensure you soak the beans long enough; under-soaked beans will remain hard even after braising. Use rice syrup (mullyeot) rather than just sugar if possible, as it provides the iconic high-gloss shine and a chewy coating. Avoid over-stirring in the early stages to prevent the bean skins from breaking or peeling off. If you prefer a softer bean, increase the initial boiling time by 5-10 minutes before adding the salty soy sauce, which can toughen the beans if added too early. Adjust the sweetness to your liking at the very end by adding an extra teaspoon of syrup if desired.
🍽️ Serving Suggestions
Serve as a classic 'banchan' alongside a warm bowl of purple rice (heukmi-bap) and a spicy stew like Kimchi-jjigae. Pack into a 'dosirak' (Korean lunchbox) as it holds up perfectly at room temperature and won't leak much sauce. Pair with roasted seaweed (gim) for a delightful salty-sweet and crunchy combination. Use as a topping for a simple vegetarian bibimbap to add protein and a sweet-savory punch. Pairs excellently with a cold glass of roasted barley tea (bori-cha) to cleanse the palate.