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Kong Jaban (Korean Sweet Black Beans)

By Hooni Kim

3.9

(9)

Photo of Korean black beans in a bowl.
Photo & Food Styling by Joseph De Leo

This is a sweet and savory banchan that I consider a bap-dodok, or “rice-robber,” meaning it is so delicious that your rice will be gone in no time. It was a favorite of mine as a child, because it is both irresistibly sweet and fun to chew. The beans are cooked with soy sauce and dashi (or water) until they are quite soft, then sweetened with sugar. Canned beans will not work in this dish, because they will overcook and turn to mush. The sesame oil and sesame seeds add a nuttiness that ties the inherent flavor of the beans to the other ingredients. Even when I don’t have much of an appetite, this banchan always tempts me into finishing a large bowl of hot rice.

Recipe information

  • Yield

    Makes 3 cups

Ingredients

1¼ cups dried black beans, rinsed and picked over
2 quarts dashi or water, plus more if needed
1 cup soy sauce
¾ cup sugar
2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds

Preparation

  1. Step 1

    Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.

    Step 2

    Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.

    Step 3

    Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It’s important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)

    Step 4

    Serve the beans cold with hot rice.

Cookbook cover featuring a halved head of Korea cabbage.
Reprinted with permission from My Korea: Traditional Flavors, Modern Recipes by Hooni Kim, copyright © 2020. Published by W. W. Norton & Company. Buy the full book from Amazon.
TagsKoreanEast AsianAsianBlack BeanBean and LegumeVegetableSideStarterDinnerDairy FreeGluten FreeVeganVegetarianEasySimmerCookbooks

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