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Hyeon-Jeong Suk · CC BY 2.0

콩자반 · Soy-braised beans

Soy-braised beans

콩자반

What exactly is it?

Soybeans are cooked, then glazed with soy sauce and sugar or syrup. Black skins can hide yellow or green interiors, depending on the bean. The texture ranges from firm and chewy to soft enough to crush, and a small spoonful goes with rice.

Main ingredients

Black soybeans or other soybeans, soy sauce, sugar or syrup and sesame seeds

Ordering and serving

Despite its dark color and sweetness, this is usually soybean-based, not red-bean dessert. It arrives as a small savory side.

Origins and changes

Jaban is not restricted to salted fish. It also covers seasoned foods kept for use as side dishes; kongjaban is the version made by reducing soybeans in a soy-based seasoning.

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Soy-braised beans

콩자반

Main ingredients
Black soybeans or other soybeans, soy sauce, sugar or syrup and sesame seeds
Flavor and character
Soybeans are cooked, then glazed with soy sauce and sugar or syrup. Black skins can hide yellow or green interiors, depending on the bean. The texture ranges from firm and chewy to soft enough to crush, and a small spoonful goes with rice.
How to eat it
Despite its dark color and sweetness, this is usually soybean-based, not red-bean dessert. It arrives as a small savory side.
Read about this dish →

Braised tofu

두부조림

Main ingredients
Tofu, soy sauce, scallion, garlic and oil; optional chili flakes
Flavor and character
Thick tofu slices absorb a soy-based sauce as they simmer. Pan-frying first gives the slices a firmer surface; cooking them directly in the sauce leaves them softer. Chili flakes make a red version, while soy-seasoned versions can be mild.
How to eat it
For a vegetarian meal, ask whether the braising liquid contains anchovy stock. Taste a little of the surface sauce to judge the chili heat.
Read about this dish →
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