Korean Kongjaban (Korean Sweet Black Beans) – a delicious recipe with black soy beans, water, soy sauce, brown sugar, corn syrup, sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and soak black beans in water for a minimum of 3 hours to overnight in the refrigerator.
2
In a pot add the black beans and 5 cups of water. Boil on high for about 15~20 minutes or until water is reduced by half.
3
Add 1/2 cup of soy sauce, 5 tbsp of corn syrup, and 2 tbsp of brown sugar. Substituting the corn syrup in place of sugar or honey is acceptable.
4
Reduce to medium and cook for another 20 minutes or until the liquid is almost gone.
5
When cooled, refrigerate in a glass or plastic tupperware. Serve cold or semi-chilled as a banchan side dish.
6
*To save cooking time and make for easier digestion, the beans should be pre-soaked a minimum of 3 hours to overnight in the refrigerator. When ready for use, rinse clean under cold water several times.
7
**This healthy side dish can be stored for up to a month in the refrigerator, so it is wise to make enough that will last at least several weeks.
231
kcal
Calories
4
g
Fat
40
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups black soy beans, washed (seorittae), 5 cups water, 1/2 cup soy sauce, 2 tbsp brown sugar, and more.
Yes, Korean Kongjaban (Korean Sweet Black Beans) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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