Braised Soybeans

Kongjorim

Ingredients

• 1 cup Dried soybeans (soaked overnight)
• 3 tablespoons Soy sauce
• 2 tablespoons Sugar
• 1 tablespoon Corn syrup (or rice syrup)
• 1 teaspoon Sesame oil
• 1 teaspoon Sesame seeds
• 1½ cups Water

Instructions

1. Soak dried soybeans in water overnight (at least 8 hours). Drain and rinse.
2. In a saucepan, combine soaked soybeans and 1½ cups water. Bring to a boil, then reduce heat and simmer for 15 minutes until beans are tender but not mushy.
3. Add soy sauce, sugar, and corn syrup. Continue cooking over medium heat for 10 minutes, stirring occasionally, until the liquid reduces to a thick glaze.
4. Remove from heat. Toss with sesame oil and sesame seeds. Serve as banchan — stores in the fridge for up to a week.

From K-Kitchen — koreanhomecook.com