Kim Dae-seok Spicy Soy-Braised Soybeans

• white beans (meju beans) 250g
• sugar heaping 1 tablespoon
• minced garlic 1 tablespoon
• brewed soy sauce 2 tablespoons
• soup soy sauce 2 tablespoons
• mirin 2 tablespoons
• red chili powder 2 tablespoons
• sesame oil 1 tablespoon
• corn syrup 2 tablespoons
• water 1 cup (200ml)
• scallions 3 stalks
• toasted sesame seeds heaping 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not soak white beans for too long, as they swell quickly and lose texture; wash them promptly and roast immediately.
• Avoid adding the seasoning ingredients directly to a hot pan, as red chili powder tends to clump; always prepare the marinade in advance and add it all at once.
• If you prefer softer, more tender beans instead of firm ones, increase the amount of water in the marinade slightly according to taste.

Recommended for 🙋

• ⭐Those who want to quickly make soy-braised soybeans without the hassle of soaking beans.
• ⭐Those who enjoy a crisp, nutty texture in their soy-braised soybeans rather than a hard bite.
• ⭐Those seeking a spicy, savory side dish perfect for scooping up with a spoon and eating over rice.