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Modu Recipe

Kim Jin-soon's Kongjaban

A savory, chewy kongjaban made by boiling seoritae black beans without soaking, then simmering them with cooking oil and tuna extract for rich umami.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Boiling the beans without soaking keeps them from becoming mushy and brings out their unique chewy texture.
  • The water can evaporate quickly during boiling, so check every 5 minutes and top up with warm water.
  • Add the soy sauce seasoning only after the beans are fully cooked to prevent the bean skins from becoming tough.

Recommended for

  • Those who want to make chewy kongjaban quickly without time to soak beans.
  • Those who prefer banchan shop-style kongjaban that is not mushy and has a chewy texture.
  • Those looking for a salty braised dish to keep as a side dish for a week.

Shop ingredients on Coupang(Ad)

Seoritae black beansCooking oilCooking wineJin-ganjang (Korean all-purpose soy sauce)Starch syrupTuna extractSesame oilRoasted sesame seeds

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