Kongjang is a classic Korean side dish that’s made by braising soybeans in a sweet and savoury liquid.
Ingredients
- 250g dried soya beans, soaked overnight and boiled for one hour
- 120ml soy sauce
- 70g sugar
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 1 tbsp toasted sesame seeds.
Method
- Place soybeans in a saucepan and cover with freshwater. Bring to a boil. Lower the heat to a simmer and cook, uncovered for 30 minutes.
- Remove from heat and drain. Return the soybeans to the pot and add soy sauce, sugar, sesame oil, and garlic. Stir to blend.
- Place over medium heat and bring to a simmer. Cover and allow to simmer over low heat for 30 minutes, stirring occasionally. Uncover and stir a few times. Allow to continue simmering until sauce becomes thick and syrupy.
- Sprinkle with sesame seeds and serve.