This SOY SAUCE BRAISED BLACK BEANS side dish (called KongJaBan 콩자반) is Korea's national side dish that so many of us grew up eating PLENTIFUL amounts of. KongJaBan is has a deep soy sauce taste with a slight sweetness. A spoonful of KongJaBan over warm Korean rice is a perfect combination that will satisfy your soul. And, it is also high in protein😎.
KongJaBan is one of the side dishes included in Squid Game drama's famous lunch box (DoShiRak 도시락). This Korean side dish is 🌱Vegan-Friendly recipe🌱
🇰🇷국민반찬! 콩자반 맛있게 만들기. 건강에 좋은 콩자반 레시피. 콩자반은 단백질이 높습니다.
오징어게임 드라마 도시락 반찬: 콩자반.
FYI
BanChan 반찬 = Side Dish
This KongJaBan side dish is also called:
KongJang 콩장
KongJoRim 콩 조림
Video Recipe Timecodes/유튜브 영상 레시피 시간 코드
00:00 Introduction 오프닝/인삿말
00:55 Lunchbox/DoShiRak Side Dishes/BanChan (오징어게임 드라마 도시락 3종 반찬) 01:29 Green Kernel Black Beans & substitution beans (서리태콩, 메주콩 & 병아리콩)
01:48 Recipe Instruction (레시피 시작)
Below you'll find the following:
Ingredient List
Korean ingredient and suggested product links
Recipe Instruction
Suggested video recipes
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Helen
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup 컵 = 128 grams
1 lb = 450 grams
INGREDIENTS/재료
1.5 Cups Water 물
1/2 Cup 컵 Green Kernel Black Beans/서리태콩
(Substitution/또는: Soy Beans/메주콩 or Chickpeas/Garbonzo Beans/병아리콩)
2 Tablespoon 큰술 Jin-Soy Sauce/진간장
(Substitution: All-Purpose Soy Sauce/진간장 없다면 양조간장)
1 Tablespoon 큰술 Guk-Soy Sauce/국간장
(Substitution: All-Purpose Soy Sauce/국간장 없다면 양조간장)
1/2 Tablespoon 큰술 Extra Virgin Olive Oil/엑스트라 버진 올리브 오일
1/2 Tablespoon 큰술 Brown Sugar/흑설탕
1/2 Tablespoon 큰술 Honey/꿀
(Substitution: Rice Syrup/Oiligodang/MulYeot 꿀 없다면 올리고당 또는 물엿)
1 Garlic Clove/마늘
1 Small Dashima/Dried Sea Kelp (1/4 hand-size) 다시마 (1/4 손 크기)
Roasted Sesame Seeds or Sesame Salt (light sprinkle for garnishing)
1꼬집 참깨 또는 깨소금
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Korean Green Kernel Black Beans, ORGANIC/서리태콩
https://amzn.to/3MrVbf3
Korean Green Kernel Black Beans/서리태콩
https://amzn.to/3Mu6Ols
Soybeans, ORGANIC/메주콩
https://amzn.to/38Gh23s
Chickpeas/Garbonzo Beans/병아리콩
https://amzn.to/37ZYISO
Jin-Soy Sauce/진간장
https://amzn.to/36MBMSo
All-Purpose Soy Sauce/양조간장
https://amzn.to/2HaCnEw
Guk-Soy Sauce/국간장
https://amzn.to/2KiRZqR
Dried Sea Kelp/Dashima/다시마
https://amzn.to/3nzjef7
Sesame Seeds/참깨
https://amzn.to/3kIlmiC
Sesame Seeds w/ Salt/깨소금
https://amzn.to/3nyUoMh
Honey/꿀
https://amzn.to/3f9qRFU
Organic
https://amzn.to/3lKpKiz
Brown Sugar/흑설탕
https://amzn.to/3lIgZFR
OliGoDang/올리고당
https://amzn.to/38RFo8d
Starch Syrup/물엿
https://amzn.to/32Wt82r
Extra Virgin Olive Oil/엑스트라 버진 올리브 오일
https://amzn.to/3EEVEHu
Peppercorns/말린 후추 열매
https://amzn.to/3k5gCpB
Himalayan Salt & Peppercorns/히말라야 소금 & 말린 후추 열매
https://amzn.to/38fmEkC
Wood Peppermill Grinder/나무 후추 분쇄기
https://amzn.to/3k3g9UH
Premium Stainless Steel Salt and Pepper Grinder Set /소금 & 후추 분쇄기 https://amzn.to/3rMwZeN
WMF Stove-Top Presser Cooker (used in video)
https://amzn.to/3wEhiIg
Stove-Top Pressure Cooke
https://amzn.to/3wpNVdV
Professional Non-Stick Fry Pans 12-inch/프라이팬
https://amzn.to/3k16Qou
Designer Non-Stick Fry Pans/명품 프라이팬 https://amzn.to/3Lh9SkA
Step One
Put 1/5 of the beans on a plate. Look for any irregular beans and discard. Rinse well with cold water.
If you are NOT using a pressure cooker, let the beans soak in cold water for 3 hours on your kitchen counter.
Step Two
Put the rinsed beans and the ingredients listed below to the pressure. Put the lid on and lock to seal the lock. Set the stove heat on high, and wait until the pressure level reaches the maximum level. Then lower the stove heat to low, and let it simmer for 20 minutes.
1.5 Cups Water
1 Tablespoon 큰술 Jin-Soy Sauce/진간장
1 Garlic Clove/마늘
1 Small Dashima/Dried Sea Kelp (1/4 hand-size) 다시마 (1/4 손 크기)
If you are NOT using a pressure cooker, after you add all the ingredients above to a pot, set the stove heat to high, and once the water starts boiling, cover with the lid. Then lower the stove heat to low, and let it simmer for 20 minutes.
Step Three
Twenty minutes later, slowly release the pressure cooker valve to release the steam. Remove the cooked garlic and dashima (you can discard or eat them). Set the stove heat on high and let the cooking liquid reduce to half (this will take about 2 minutes, give or take, so keep an eye on it).
Step Four
Once the cooking liquid has reduced to half, turn down the stove heat to medium. Then add the following ingredients:
1 Tablespoon 큰술 Jin-Soy Sauce/진간장
Tablespoon 큰술 Guk-Soy Sauce/국간장
1/2 Tablespoon 큰술 Brown Sugar/흑설탕
1/2 Tablespoon 큰술 Honey/꿀
Mix well until the sugar and honey has completely dissolved (for about a minute). Add 1/2 Tablespoon 큰술 Extra Virgin Olive Oil (엑스트라 버진 올리브 오일). This is all done! At this point, there should be some liquid left for the beans to continue soaking in. This liquid should not taste too sweet at all. Just slight sweetness with a deep soy sauce taste is ideal.
The beans should also be cooked to al dente. KongJaBan is meant to have somewhat of a al dente bean bite, not soft beans. But if you prefer a soft bean taste, cover with the lid now, and let it sit in the pot for 15 minutes, with no stove heat on.
Step Five
Transfer the cooked beans to a container so the beans stop cooking from the heat of the pot. Add a sprinkle of roasted sesame seeds or roasted sesame seed salt to your KongJaBan. This is enjoyed warm or cold. Once the KongJaBan cools down, store in the fridge as you eat through it. Personally, this tastes better a few days later after the beans have been sitting in the soy sauce liquid. It is best to eat the beans within a week.
KongJaBan must be eaten with Korean rice. The rice balances out the salty taste of the beans, and you must mix the soy sauce liquid with the rice! Don't MISS OUT! Try this at home with homemade Korean rice.
Now, not all Asian rice are the same. Korean rice is uniquely Korean.
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Korean food, Korean cuisine, Korean recipes, Korean cooking, Korean side dish, Korean banchan, 콩장, 콩조림, 필수 밑반찬, 오래 두고 먹어도 맛있어요, 집밥레시피