콩조림 원리
Braised Black Soybeans
Soak black soybeans 8+ hours, simmer 30 minutes until soft, then braise in soy-sugar-syrup on low heat until the sauce fully absorbs. The low-and-slow braise ensures the beans stay intact while absorbing the glaze.
Kong-jang (braised soybeans) is a sweet-savory banchan made by first simmering soaked black soybeans until tender, then braising in a soy-sugar-syrup mixture until the sauce reduces and glazes each bean.
핵심 요소
핵심 원리
Proper soaking and boiling (for thorough cooking) → Sauce absorption (slow simmering at low temperature) = Flavor penetrates throughout.
핵심 단계
- 1Soak the black beans for at least 8 hours (if not soaked long enough, the skins may split).
- 2Boil the beans in water for 30 minutes (discard the boiling water or use it in a sauce).
- 3Combine 3 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of corn syrup, and 3 tablespoons of water to make a sauce. Cook the sauce together with the beans.
- 4Simmer over low heat for 15-20 minutes – the sauce is ready when it coats the beans and gives them a glossy finish.
화력
Simmer over low heat – using high heat will cause the beans to break apart.
sauce
Soy sauce: 3 tablespoons; Sugar: 2 tablespoons; Corn syrup: 1 tablespoon.
soaking
8 hours or more - Prevents cracking.
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