Geomeun-kongjorim 검은콩조림
A Korean side dish.
Ingredients
Instructions
Instructions
Prepare Beans
600 minutes1.
Soak beans in enough water to cover by an inch for 10 hours.
2.
Drain beans, reserving 2 1/2 cups of the soaking liquid. Transfer beans and reserved liquid to a pot.
Braise
55 minutes3.
Cover and cook over medium heat for 30 minutes, skimming foam as it rises to the surface. Remove lid and continue cooking until beans are tender, 25 minutes.
4.
Mix in the garlic, ganjang, soy sugar, and oil. Reduce heat to low, cover, and simmer to infuse flavors.
5.
Add the rice syrup, increase heat to medium-high, and cook, stirring occasionally, until beans and sauce get shiny and slightly sticky. Take are not to overcook or crush beans.
6.
Remove from heat and stir in sesame oil and seeds. Serve immediately, or chilled.
Comments
Made this with light soy sauce. The beans ended up getting a bit chewy by the end, which surprised me as I was initially worried they would fall apart. I honestly like the texture, but have the feeling this is not the desired consistency. Perhaps I over cooked them after adding the soy sauce, causing them to get tough? Either way, they are very good.
They turned out slightly tough again. I think adding the soy sauce before the liquid has reduced enough may be causing this. Next time I will use less corn syrup as it was a not too sweet this time.