Korean Kongjaban (Korean Sweet Black Beans)

1. 1

   Wash and soak black beans in water for a minimum of 3 hours to overnight in the refrigerator.

2. 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. 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. 4

   Reduce to medium and cook for another 20 minutes or until the liquid is almost gone.

5. 5

   When cooled, refrigerate in a glass or plastic tupperware. Serve cold or semi-chilled as a banchan side dish.

6. 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. 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.

* Per serving · 4 servings · Values may vary.