Korean Black Beans Banchan (Kong Jaban)
Did you know beans could taste so sweet? Black Bean Banchan is a very common side dish you’ll most likely have come across at Korean restaurants. It’s also a popular banchan with kids- the sweet and salty combo of soy sauce + sugar is a winning match made in heaven.
What beans to use for Kong Jaban?
All beans are not created equal. Many beans (talking ‘bout you, kidney beans) are eaten for their soft creaminess, but you eat these for their satisfying chew. Often simply referred to as Korean black beans, many of us living outside of Korea are confused which beans to use for this dish.
If you go to the Korean grocery store, this is the only black bean they sell so there won’t be confusion. But if you are trying to create Korean dishes from ingredients bought at the regular grocery store, go for small, black beans. If you can get turtle beans or black soybeans, you’ve hit the jackpot.
Dried beans should be bought and soaked in water. Although it’s common to soak it overnight, many people who don’t plan ahead (like me) are finding they can get by with a 1-2 hour soak. Remember these beans are enjoyed for their chewiness, so you actually don’t want it too soft or with the peels coming off.
This is why you won’t see recipes using canned beans for this. The texture of canned beans is already too soft- but there’s no one stopping you from trying!
Help Me Pronounce It!
“Kong-Ja-Bahn” 콩자반
Simplest Kong Jaban Recipe
Soak beans in water (2 hours - overnight).
Put beans into pot and fill with water to barely cover them.
Boil for 20 minutes (until they are still firm but soft enough inside).
Add soy sauce and sugar (eyeball roughly equal amounts).
Simmer (20 more mins) until liquid is almost gone.
Done
Notes: Using liquid sugars like honey/corn syrup/oligo syrups will work well here as they add stickiness and shine. But you can make it with just simple sugar (white/brown/cane whatever you have on hand). Although balancing out the saltiness of soy sauce with sugar in equal amounts will make this the most pleasing for most, adjust to your own health goals.
Garnish with toasted sesame seeds for added fanciness.
Real Recipes with Actual Measurements
Black Bean Jaban (Aeri’s Kitchen)
Braised Black Beans (Maangchi)
Or hack it by buying it from the Banchan section at the Korean grocery 😉.
If you really enjoy this, you can see you’re getting a very small amount in the container. That said, don’t eat this by the spoonful! It’s too salty. You’re only meant to eat a few beans for every spoonful of rice.
Buy a bag of beans and you’ll be able to batch cook (a larger amount) this for busy weeknight meals. They should last a good 2-3 weeks in the fridge. Another key point is that this is meant to be served cold, so it’s a very easy banchan to put on the table beside kimchi.
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