Kong Jaban - Black Beans in Soy Sauce and Sugar - (콩자반)

Each week I TRY and make at least two new banchans (side dishes). This week I decided to use up the remaining black beans I had in the cupboard.

Ingredients Needed:

• 1 cup black beans (I ended up with slightly more than a cup)
• 3 cups water
• 6 TB soy sauce
• 5 TB sugar
• 1 TB brown sugar
• 2 TB honey powder
• 1 TB corn starch
• splash of sesame oil
• 2 TB sesame seeds
  

First go and get some black beans. I had this sitting in my cupboard and decided I wanted to use up the whole bag. I'm actually on a mission this week to clear out my freezer and pantry. I'm making meals up as I go because I don't want all the food in my freezer to go to waste.



I used what I had left in my bag and it ended up being almost 2 cups of beans.



Let it soak in water for about 4-5 hours and the beans will expand and double in size.



Then throw out the water it was in and give the beans a good rinse. Add 3 CUPS water and put the beans into a pot and turn up the heat on high.



While it's cooking and ready to boil add: 6 TB soy sauce, 5 TB sugar, 1 TB brown sugar, 2 TB honey powder and let it boil on medium heat for about 30 minutes.



Eventually all the liquid will reduce down quite a bit. At this point add 2 TB of cornstarch and keep boiling it on low heat. Keep an eye on it and make sure you don't burn it!



When there is barely any liquid left, you're ready to throw in 2 TB of sesame seeds. Mix it around thoroughly and then turn off the heat and let it cool down.



You're ready to serve! You can store it in the fridge for up to two weeks.