Braised black beans (geomeun-kongjorim) is a popular and easy side dish. Sweet and a little nutty, it goes well with beer, but usually we serve it with rice. Korean housewives make it on a regular basis and keep it in the fridge so it’s available any time, because children love it. There’s plenty of research that says black beans are good for you, but the main reason to make it is that it tastes delicious. You probably saw it for sale at the Korean grocery store premade, but now you can make it yourself!
Ingredients
Makes about 3 cups’ worth.
Directions
- After soaking for 10 hours, the beans will have expanded to about 3 cups. Drain the beans but keep the water that they were soaking in. Add the beans and 2½ cups of the bean soaked water (or just cold water) to a heavy bottomed pot.
- Cover and cook over medium heat for 30 minutes. About 7 minutes into the cooking it will boil over with lots of foam on the surface. Skim off the foam and crack the lid halfway open.
- Continue cooking the beans for another 20 to 25 minutes, until the beans are tender. Taste a sample and if it’s too chewy, add more water and cook longer until the beans are very soft.
- Add garlic, soy sauce, sugar, and vegetable oil. Stir a few times and turn down the heat to low. Cover and simmer for 10 minutes until the beans are infused with the seasonings.
- Add the rice syrup and turn up the heat to medium high. Cook for another 10 minutes, occasionally stirring with a wooden spoon. At this point, the beans and seasoning sauce will get shiny and a little sticky. Don’t overcook and be sure to leave some of the seasoning sauce so that the beans are well coated.
- Remove from the heat and stir in sesame oil and sesame seeds. Serve as a side dish for rice or beer. You can refrigerate it for up to 1 month.
Posted on Tuesday, May 8th, 2018 at 4:45 am.
Tagged: Braised black beans, 검은콩조림, Geomeun-kongjorim, 서리태 콩조림, Korean bean side dish, Korean braised beans, Korean vegetarian side dish, seoritae-kongjorim, sweet salty black beans, vegan
Mar 16th
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Feb 23rd
I am cooking them tomorrow. After putting in the fridge….should I eat them cold? Or should I warn them up in, the pan?
You don’t have to reheat the beans and just eat them cold.
Great recipe!! I made a batch for my breakfasts this week and it kept me full and gave me lots of energy for school. I like how it’s quite sweet so it balances out other spicy/salty banchan really well. I also tossed some into my bibimbap for dinner and I even still have enough for next weeks breakfasts :D
All you said is very right! “I like how it’s quite sweet so it balances out other spicy/salty banchan really well. ” I agree with you.
Every time I tried to make these, the beans would taste uncooked. Now I know to soak them for TWELVE hours! Thank you so much!
Same thing happened to me. Don’t really enjoy eating beans al dente (lol) so I will soak them for 12h next time. Thanks for the tip.
Maangchi: I agree that you cannot eat money, but with money you can buy black beans (and other stuff) to eat… :)) Went shopping to my Korean grocery store in Quito yesterday (Seoul Market), and spent 60 bucks on ingredients…
Made this although I couldn’t find the black beans with green kernels. It is so delicious 감사합니다
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Great!
Maangchi: It looks delicious! And you wore your black bean top to make black beans! Cute!