Kongjang is made with soybeans and Koreans eat it as a side dish for any meal. It’s a little sweet and sticky, like honey, and addictive to eat. You’re going to love it!
- 1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil,
- 2 cloves of minced garlic, ⅓ cup of sugar, ½ tbs sesame seeds.
- Rinse 1 cup of soy beans and drain it and place in a skillet
- Add 2 cups of water in the skillet and soak the beans for 8 hours
- Boil the beans on the stove over medium high heat for 10 minutes
*Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes
- Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and ⅓ cup of sugar and boil it over medium heat for 30 minutes (cover the lid)
- Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny.
*Tip: Beans will be submerged with shiny and sticky seasoning sauce
- Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.
- Transfer it into a container and keep it in the refrigerator