← Nouns Cooking · Korean

Ingredients

• 170 g dried black soybeans (seoritae)
• 500 ml Water
• 5 tbsp Soy sauce
• 3 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp rice syrup, corn syrup or golden syrup
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Rinse the beans and soak them in the 500 ml water for 2 hours.
2. Bring the beans and their soaking water to the boil and simmer for 15 min, skimming off any foam.
3. Add the soy sauce, sugar and mirin. Simmer over medium-low heat for 25–30 min, stirring now and then, until only a few spoonfuls of liquid are left and the beans are tender but still chewy.
4. Add the syrup and cook for 3–4 min, stirring, until the beans are glossy. Off the heat, stir in the sesame oil and seeds.
5. Cool and keep in a jar in the fridge for up to 2 weeks.

Tips

• Keep the lid off while the beans first boil: covering them can give a grassy smell.
• Add the syrup only at the end; added early, it makes the beans hard.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari chopsticks and flour