Korean Black Beans Side Dish (Kongjorim)

Korean Black Beans Side Dish (Kongjorim)

This Korean black beans side dish is a popular dish served in many Korean restaurants.  It can be made with either black beans or yellow soybeans, but black beans are more commonly seen.  This is an easy recipe you can make at home using an Instant Pot and just a few simple ingredients.  It’s commonly served cold or at room temperature and keeps well in the fridge for several days.

Ingredients:

• 1 cup dry black beans
• 2 cups water
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp honey or syrup
• 2 garlic cloves, minced
• 1 small piece of ginger, minced

Directions:

1. Wash and rinse the dry black beans thoroughly.

2. Add the beans, water, and all remaining ingredients into the Instant Pot.

3. Seal the lid and cook on high pressure for 15 minutes.

4. Allow the pressure to be released naturally.

5. Once done, the beans are ready to serve.

Serving:
Sprinkle with roasted sesame seeds for extra flavor and garnish.

 

The following is traditional kongjorim that is usually simmered slowly and has a deeper, slightly savory-sweet balance (less "saucy" and is more glossy and concentrated).  Here’s a more authentic version with stovetop instructions:

Ingredients:

• 1 cup dry black soybeans (or regular black beans)
• 2 ½ cups water (for cooking)
• 3 tbsp soy sauce
• 1–2 tbsp sugar (adjust to taste)
• 1 tbsp corn syrup or rice syrup (optional, for shine and stickiness)
• 2 garlic cloves, minced
• 1 small piece ginger, thinly sliced (optional)
• 1 tsp sesame oil
• 1 tsp roasted sesame seeds

Directions (Stovetop Method):

1. Rinse the beans well, then soak them in water for 6–8 hours or overnight.  Drain before cooking.

2. In a pot, add the soaked beans and 2 ½ cups fresh water.  Bring to a boil, then reduce to a simmer. Cook for about 20–30 minutes, or until the beans are tender but not falling apart.

3. Add soy sauce, sugar, corn syrup (if using), garlic, and ginger.  Stir well.

4. Continue simmering while uncovered over low heat, stirring occasionally, until the liquid reduces and thickens into a glossy coating (about 15–25 minutes).

5. Once most of the liquid has evaporated, stir in sesame oil.

6. Remove from heat and let cool slightly – it will continue to thicken as it cools.

Serving:
Sprinkle with roasted sesame seeds and serve as a side dish with rice.

Tips:

• Traditional kongjorim is not too sweet – adjust sugar to your preference.
• The beans should be soft but still hold their shape.
• Store in the refrigerator for up to 5 days; flavor improves over time.