Korean
Kongjaban (Sweet Soy-Glazed Black Soybeans)
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Kongjaban (Sweet Soy-Glazed Black Soybeans) is Korean home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the black soybeans in water for at least 2 hours, or overnight, then drain.
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Combine the beans with the measured water in a pot and simmer 15 minutes until just tender.
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Add the soy sauce and sugar and simmer, stirring occasionally, until the liquid reduces to a thick glaze, about 10 minutes.
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Stir in the rice syrup for shine, scatter with sesame seeds, and cool before serving; it keeps well for a week.
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Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Kongjaban (Sweet Soy-Glazed Black Soybeans), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kongjaban (Sweet Soy-Glazed Black Soybeans) carries gluten, soy, and sesame. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Baechu Kimchi (Napa Cabbage Kimchi) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Baechu Kimchi (Napa Cabbage Kimchi) |
| Fish | No | |
| Sesame | Yes | Baechu Kimchi (Napa Cabbage Kimchi) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 80 kcal
- Protein
- 6 g
- Carbs
- 12 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 7 g
- Sodium
- 480 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kongjaban (Sweet Soy-Glazed Black Soybeans) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.