Braised soybeans

Kongjang (or kongjorim) is made with dried soybeans and Koreans eat it as a side dish for any meal. It’s sweet, chewy and sticky.

Ingredients

• 1 cup dried soy beans 
• ½ cup  soy sauce,
• 1 teaspoon vegetable oil,
• 2 cloves of minced garlic
• ⅓ cup of sugar
• 2 teaspoons toasted sesame seeds.

Directions

1. Rinse the soy beans in cold running water. Drain and put them in a pan.
2. Add 2 cups of water to the pan and soak the beans for 8 hours.
3. Cover and boil the mixture of beans and water over medium high heat for 10 minutes. If it boils over, crack the lid.
4. Add soy sauce, sugar, vegetable oil, and garlic. Stir a few times with a wooden spoon. Reduce the heat to low, cover, and cook for 30 minutes.
5. Open the lid and turn up the heat to medium high heat, stirring with with wooden spoon until the beans turn shiny and a little wrinkly.
6. Remove from the heat and sprinkle with the sesame seeds. Let cool and transfer to an airtight container. Refrigerate up to 1 month.

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