Year of the Bean

As the winter gets colder, though I’m often sad to say goodbye to summer Italian food, I’m excited to eat more Korean food. I’ve laid in a number of different kimchis through the summer (just decanted a spicy mixed kimchi with fresh peppers and just started a new turnip-radish kimchi today), and love putting together meals with a range of banchan. Somehow I’d never made these lovely braised soybeans, despite always loving them when I go out for Korean, so this was the perfect opportunity to correct that.

Ingredients

• 200g dried black soybeans or yellow soybeans
• 4 tbsp. soy sauce
• 2 tbsp. rice wine or mirin
• 2 tbsp. sugar
• 2 tbsp. rice syrup, corn syrup, or maple syrup
• 1/2 tsp. roasted sesame seeds (optional)

Procedure

1. Rinse the dried soybeans a couple of times. Drain. Soak the beans in 2 cups of water for 2 – 3 hours or until the beans are softened. (The time required may vary depending on the beans.)
2. Pour the beans and soaking water in to a medium size pot. Bring it to a boil. Continue to cook, uncovered, over medium high heat for about 10 minutes. Stir a couple of times so the beans don’t stick to the bottom of the pot.
3. Add the soy sauce, rice wine, and sugar. Reduce the heat to medium. Boil, uncovered, until the sauce is mostly evaporated and reduced to a couple of tablespoons, about 20 minutes, stirring occasionally. (Keep your eyes on the pot during the last few minutes to avoid burning the beans.)
4. Add the syrup, stirring well to coat for a minute or two before turning the heat off. Sprinkle with the optional sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge.
5. Serve as a