Kim Dae-seok's Soybean Side Dish

Name: Kim Dae-seok's Soybean Side Dish
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Korean
Ingredients: Black soybeans 1 cup (200ml); White soybeans 1 cup (200ml); Vegetable oil 2 tablespoons; Water 4 cups (800ml); Dried kombu 15g; Ginger 2 slices; Light soy sauce 3 tablespoons; Regular soy sauce 1 tablespoon; Granulated sugar 1 tablespoon; Maltose syrup 3 tablespoons; Sesame oil 1 tablespoon; Hulled sesame seeds 1 tablespoon

A soybean side dish made without soaking, where beans are sautéed in oil to prevent skin splitting and seasoned with ginger to eliminate fishy odor, resulting in a tender texture rather than being hard.

40 min Difficulty Easy side dish

Main ingredients

Black soybeansWhite soybeansKombu

Ingredients needed 6 servings

Black soybeans 1 cup (200ml)

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Black soybeans White soybeans Kombu

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White soybeans 1 cup (200ml)

Vegetable oil 2 tablespoons

Water 4 cups (800ml)

Dried kombu 15g

Ginger 2 slices

Light soy sauce 3 tablespoons

Regular soy sauce 1 tablespoon

Granulated sugar 1 tablespoon

Maltose syrup 3 tablespoons

Sesame oil 1 tablespoon

Hulled sesame seeds 1 tablespoon

Recipe

Rinse black soybeans and white soybeans twice in lukewarm water, then thoroughly drain using a colander.
Place the drained beans and 2 tablespoons of vegetable oil into a dry pan and begin sautéing over high heat.
When the pan becomes hot and the beans start popping, reduce heat to low and continue sautéing slowly for 6 minutes until a rich aroma develops.
Add 4 cups of water, 15g of finely chopped dried kombu, and 2 slices of ginger to the well-sautéed beans.
Once the broth comes to a boil, reduce heat completely to low and add 3 tablespoons of light soy sauce and 1 tablespoon of regular soy sauce.
Cover the pot and simmer on low heat for 20 minutes, removing the kombu after 7–8 minutes.
After 20 minutes, when the liquid has reduced to a thick consistency, add 1 tablespoon of granulated sugar and 3 tablespoons of maltose syrup, then increase heat to medium.
Stir well to evenly distribute the seasoning, cover again, and cook for an additional 5 minutes. Remove and discard the used ginger slices.
Turn off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle 1 tablespoon of hulled sesame seeds, mixing thoroughly to finish.

Sauté washed and drained black and white soybeans with vegetable oil over low heat for 6 minutes until fragrant.
Add water, kombu, ginger, light soy sauce, and regular soy sauce, cover, and simmer on low heat for 20 minutes.
When the liquid reduces, add granulated sugar and maltose syrup, cook for 5 more minutes, then turn off heat and mix in sesame oil and hulled sesame seeds.

Cooking tips

Sautéing the beans in vegetable oil without pre-soaking helps coat them and prevents the skins from separating during cooking.
Adding ginger slices while simmering eliminates the natural fishy smell of soybeans and enhances the dish with a clean, deep flavor.
Adding sweeteners like sugar and maltose syrup too early can make the beans hard, so they must be added only at the final stage, after the beans have softened sufficiently in the soy sauce broth.

Recommended for

Those who want a soybean side dish that stays soft and never becomes hard even after being stored in the fridge for a long time.
Those who want to enjoy the rich, nutty flavors of both black and white soybeans in one bowl.
Those who wish to create a side dish with glossy moisture, intact skins, and a neat, clean appearance.

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Kim Dae-seok's Soybean Side Dish

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Ingredients needed 🛒6 servings