Kongjang

Prep time: 5 min

Cook time: 30 min

4 servings

Ingredients:

• 1 cup dried black soybeans

• 5 tbsp soy sauce

• 1 cup water

• 2 tbsp mirin or rice vinegar

• 2 tbsp sugar

• 2 tbsp corn syrup

• 1/2 tsp roasted sesame seeds

Directions:

1. Rinse the dried soybeans under running water a couple times. In a bowl, soak the beans in with 2 cups of water for 8 hours and drain.

2. Heat up a pot with water, toss the soybeans into the pot and leave to boil on high heat. Stir occasionally so the beans do not stick to the pot.

3. Turn the heat to medium, add in the soy sauce, sugar and mirin into a pot and stir well. Cook until the water is almost evaporated then switch off the heat. To avoid the beans overcooking, stir occasionally.

4. Add the corn/rice syrup into the pot and stir well to coat the soybeans. Remove the black soybeans from the pot then place on a plate, sprinkle with toasted sesame seeds on top and serve with rice. Enjoy!