🫘 Korean Black Bean Side Dish Recipe (Kongjaban) 콩자반

Posted by @hiphandang

 

🫘콩자반

Kongjaban is one of Korea's most traditional and beloved side dishes 🫘

Black soybeans are slowly simmered in a sweet and savory soy sauce glaze, creating a chewy and flavorful dish that's perfect with rice πŸ˜‹

It's rich in protein, easy to prepare ahead of time, and commonly found in Korean lunch boxes and home-cooked meals!

Today, I'll show you a simple and foolproof Kongjaban recipe that anyone can make at home!

🫘 Ingredients (Serves 4)

1 cup black soybeans (200g)
4 cups water (1L)

🌟 Seasoning

4 tbsp soy sauce
2 tbsp sugar
2 tbsp corn syrup or honey
1 tbsp sesame seeds
1 tsp sesame oil

🍳 Instructions

  1. Soak the Beans

Rinse the black soybeans thoroughly.

Soak in water for at least 8 hours or overnight 😊

  1. Boil the Beans

Place the soaked beans and soaking water into a pot.

Bring to a boil πŸ˜‹

  1. Simmer

Reduce heat to low.

Cook for about 40–50 minutes until the beans become tender πŸ”₯

  1. Add the Seasoning

Add:

Soy sauce
Sugar
Corn syrup

Mix well 😊

  1. Continue Simmering

Cook for another 15–20 minutes.

Allow the sauce to reduce and coat the beans 😍

  1. Finish the Glaze

When most of the liquid has evaporated, turn off the heat πŸ˜‹

  1. Add Sesame Oil

Stir in sesame oil and sesame seeds ✨

  1. Serve

Let cool slightly before serving.

Enjoy with a bowl of warm rice!

πŸ’‘ Tips for the Best Flavor

Soak the beans overnight for the best texture 🫘

Cook slowly over low heat 😊

Corn syrup creates a glossy finish ✨

Do not overcook or the beans may split πŸ˜‹

Perfect for meal prep and lunch boxes 🍱

🧊 Storage Tips

Store in an airtight container.

Best enjoyed within 5–7 days 😊

Keep refrigerated for maximum freshness.

πŸ₯— Final Thoughts

Kongjaban is one of Korea's most classic side dishes 🫘

The sweet and savory flavor combined with the chewy texture makes it a perfect companion to any meal πŸ˜‹

Give this easy Kongjaban recipe a try and enjoy authentic Korean home cooking at home! ✨



πŸ΄πŸ“Œ Full Recipe Here
https://jae920309.blogspot.com/

Find ingredients, cooking tips, and foolproof instructions on the blog!

🫘콩자반

μ½©μžλ°˜μ€ ν•œκ΅­ μ‚¬λžŒλ“€μ΄ μ˜€λž«λ™μ•ˆ 즐겨온 λŒ€ν‘œ λ°‘λ°˜μ°¬ 쀑 ν•˜λ‚˜μ•Ό 🫘

검은콩을 λ‹¬μ½€μ§­μ§€ν•œ κ°„μž₯ 양념에 μ‘Έμ—¬ λ§Œλ“  반찬으둜 λ°₯κ³Ό 정말 잘 μ–΄μšΈλ¦¬μ§€ πŸ˜‹

λ‹¨λ°±μ§ˆμ΄ ν’λΆ€ν•˜κ³  였래 보관할 수 μžˆμ–΄μ„œ 집λ°₯ 반찬으둜 κΎΈμ€€νžˆ μ‚¬λž‘λ°›κ³  μžˆμ–΄!

μ˜€λŠ˜μ€ λˆ„κ΅¬λ‚˜ μ‰½κ²Œ λ§Œλ“€ 수 μžˆλŠ” μ‹€νŒ¨ μ—†λŠ” 콩자반 λ ˆμ‹œν”Ό μ•Œλ €μ€„κ²Œ!

🫘 재료 (4인뢄)

검은콩 200g
λ¬Ό 1L

🌟 양념μž₯

κ°„μž₯ 4큰술
섀탕 2큰술
μ˜¬λ¦¬κ³ λ‹Ή λ˜λŠ” κΏ€ 2큰술
깨 1큰술
참기름 1μž‘μ€μˆ 

🍳 λ§Œλ“œλŠ” 방법

  1. 콩 뢈리기

검은콩을 κΉ¨λ—ν•˜κ²Œ μ”»μ–΄μ€˜!

물에 8μ‹œκ°„ 이상 λ˜λŠ” ν•˜λ£»λ°€ 뢈렀쀘 😊

  1. 콩 μ‚ΆκΈ°

뢈린 콩과 뢈린 물을 κ·ΈλŒ€λ‘œ 냄비에 λ„£μ–΄μ€˜ πŸ˜‹

  1. 끓이기

μ•½λΆˆλ‘œ 쀄여 40~50λΆ„ 정도 μ‚Άμ•„μ€˜.

콩이 λΆ€λ“œλŸ¬μ›Œμ§ˆ λ•ŒκΉŒμ§€ λ“μ—¬μ€˜ πŸ”₯

  1. 양념 λ„£κΈ°

κ°„μž₯
섀탕
μ˜¬λ¦¬κ³ λ‹Ή

을 λ„£κ³  잘 μ„žμ–΄μ€˜ 😊

  1. 쑸이기

15~20λΆ„ 정도 더 μ‘Έμ—¬μ€˜!

양념이 콩에 잘 배도둝 λ“μ—¬μ€˜ 😍

  1. 양념 농도 λ§žμΆ”κΈ°

ꡭ물이 거의 μ—†μ–΄μ§ˆ λ•ŒκΉŒμ§€ μ‘Έμ—¬μ€˜ πŸ˜‹

  1. λ§ˆλ¬΄λ¦¬ν•˜κΈ°

λΆˆμ„ 끄고 참기름과 κΉ¨λ₯Ό λ„£μ–΄μ€˜ ✨

  1. μ™„μ„±

ν•œ κΉ€ μ‹νžŒ ν›„ 먹으면 λ”μš± λ§›μžˆμ–΄!

λ”°λœ»ν•œ λ°₯κ³Ό ν•¨κ»˜ 즐겨봐 πŸ˜‹

πŸ’‘ λ§›μžˆκ²Œ λ¨ΉλŠ” κΏ€νŒ

콩은 μΆ©λΆ„νžˆ λΆˆλ €μ•Ό λΆ€λ“œλŸ¬μ›Œμ Έ 🫘

μ•½λΆˆμ—μ„œ 천천히 μ‘Έμ—¬μ•Ό λ§›μžˆμ–΄ 😊

μ˜¬λ¦¬κ³ λ‹Ήμ„ λ„£μœΌλ©΄ μœ€κΈ°κ°€ μ‚΄μ•„λ‚˜ ✨

λ„ˆλ¬΄ 였래 끓이면 콩이 ν„°μ§ˆ 수 μžˆμ–΄ πŸ˜‹

λ„μ‹œλ½ λ°˜μ°¬μœΌλ‘œλ„ 졜고 🍱

🧊 보관 방법

λ°€νμš©κΈ°μ— λ‹΄μ•„ 냉μž₯ λ³΄κ΄€ν•΄μ€˜!

5~7일 이내에 λ¨ΉλŠ” 것이 κ°€μž₯ λ§›μžˆμ–΄ 😊

냉μž₯ λ³΄κ΄€ν•˜λ©΄ λ”μš± μ«€λ“ν•œ 식감을 즐길 수 μžˆμ–΄!

πŸ₯— 마무리

μ½©μžλ°˜μ€ λ‹¬μ½€μ§­μ§€ν•œ 맛과 μ«€λ“ν•œ 식감이 맀λ ₯적인 ν•œκ΅­ λŒ€ν‘œ λ°‘λ°˜μ°¬μ΄μ•Ό 🫘

κ°„λ‹¨ν•˜κ²Œ λ§Œλ“€μ–΄ 였래 두고 먹을 수 μžˆμ–΄ 집λ°₯ 반찬으둜 정말 쒋은 메뉴이지 πŸ˜‹

μ˜€λŠ˜μ€ μ§‘μ—μ„œ λ§›μžˆλŠ” 콩자반 ν•œλ²ˆ λ§Œλ“€μ–΄λ΄! ✨

https://www.youtube.com/@hiphandang