All recipes

Braised Black Beans (Geomeunkong-jorim)

Author Maangchi
Source Maangchi's Real Korean Cooking (p. 153)
Added by Josh
Yield Serves 12
Date added 2 Jun 2026

Ingredients

  • 8 ounces (1 1/3 cups) dried Korean black beans (geomeun-kong)
  • 1/4 cup soy sauce
  • 2 cups water
  • 4 garlic cloves, minced
  • 3 tablespoons light brown sugar
  • 1/4 cup brown rice syrup (ssal-yeot)
  • Toasted sesame seeds for garnish

Instructions

  1. Cover the beans with 5 cups of cold water in a large bowl and soak for 8 hours.

  2. Drain and rinse the beans. Place them in a large skillet with the soy sauce and 2 cups of water. Cover and cook over medium-high heat for 30 minutes. If the water foams, adjust the lid to be partially covered and stir occasionally.

  3. Add the garlic, brown sugar, and rice syrup. Mix well, then turn the heat to low and simmer, covered, for 30 minutes.

  4. Uncover and stir with a wooden spoon. Increase heat to medium-high and cook for about 3 minutes until the beans are shiny, sticky, and slightly wrinkly. Remove from heat, transfer to a bowl, and sprinkle with toasted sesame seeds.

Notes

  • Dried yellow soybeans can be substituted for the black beans.
  • Leftovers can be kept in an airtight container in the refrigerator for up to 2 weeks.
  • Keeps well in the refrigerator and can be served warm or cold.