Kim Dae-seok's Soybean Side Dish
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.
Ingredients needed 6 servings
Recipe
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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