Side dishes

Soy-Braised Black Beans

kong-jaban

Sweet-salty black soybeans — a classic banchan and rice topping.

Easy45 min4 servings★ 58VeganContains soyContains sesame

History & culture

Sweet soy-braised black beans (kongjaban) often appear on holiday and ancestral tables, where folk custom may link beans to diligence and study. The slow simmer in soy and sugar creates a glossy, shelf-stable banchan that pairs with rice and other jeong (formal meal) dishes. It remains a nostalgic treat at Chuseok and Seollal spreads as well as in modern lunchboxes.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Garlic
2 cloves
Black soybeans (for kongjaban)
200 g
Toasted sesame seeds
1 tsp
Water
3 cups
Green onion
Substitutescallion or spring onion
1 stalk

Seasonings

Soy sauce
SubstituteTsuyu (diluted) 8 tsp (2 tsp per 1 tbsp) or Tamari 4 tbsp
4 tbsp
Toasted sesame oil
Substitutea small amount of olive oil (flavor differs)
1 tsp
Sugar
2 tbsp
Brown sugar
Substitutewhite sugar + molasses pinch
1 tbsp
Korean corn syrup (mulyeot)
Substitutehoney or light corn syrup
1 tbsp

Steps

1Medium heat30 min
Soak black beans overnight; drain and simmer in fresh water 30 minutes until tender.
- Black soybeans (for kongjaban)
- Water
2Medium heat10 min
Add soy sauce, sugar, brown sugar, and corn syrup; simmer until sauce coats beans.
- Soy sauce
- Sugar
- Brown sugar
- Korean corn syrup (mulyeot)
- Garlic
32 min
Cool slightly, garnish with green onion, sesame seeds, and sesame oil.
- Green onion
- Toasted sesame seeds
- Toasted sesame oil

Storage & reheating

Refrigerate up to 1 week; flavor improves after a day.

Troubleshooting

⚠️ Beans stay hard
→ Soak longer and simmer with lid on until easily pierced.
⚠️ Sauce is too sweet
→ Reduce sugar and add a splash of soy sauce to balance.