{"id":3289,"date":"2013-03-23T06:43:38","date_gmt":"2013-03-23T13:43:38","guid":{"rendered":"https:\/\/kimchimari.com\/?p=3289"},"modified":"2023-07-09T15:50:05","modified_gmt":"2023-07-09T22:50:05","slug":"kongjaban","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kongjaban\/","title":{"rendered":"Sweet and Salty Soybeans (\ucf69\uc790\ubc18 Kongjaban)"},"content":{"rendered":"
\"Sweet
Sweet and Salty Soybeans (\ucf69\uc790\ubc18 Kongjaban)<\/figcaption><\/figure>\n

Kongjaban or Kongjang was my all time favorite lunchbox banchan (side dish) when I was a kid. My most happy lunchbox(\ub3c4\uc2dc\ub77d doshirak) always included at least 2 of the following: Kongjaban, Sauteed string potatoes<\/a>,\u00a0Jangjorim<\/a>, Oeji (pickled cucumbers) and \u00a0Gim (roasted sea laver).\u00a0My school day mornings passed by more quickly and happily when I knew I had these in my lunchbox… \ud83d\ude42<\/p>\n

Usually, kids don’t like beans very much. I certainly remember not liking any kind of beans mixed in my rice when I was little. I never liked the mushy texture of cooked beans and also the fact that it kind of had no flavor. But the balance of sweetness and saltiness (you know that ‘sweet and salty’ is one of my favorite flavor combination, right?) and the not-mushy texture of this Kongjaban made it all different.<\/p>\n

If done right, these Sweet and Salty Soybeans (Kongjaban \ucf69\uc790\ubc18) can be so delicious. Sadly, there are too many not-so-good Kongjabans served at restaurants or sold at markets that give this dish a bad name. PLEASE \u00a0believe me – that’s not how the dish is supposed to taste. The soybeans are usually too soft and mushy or too hard and the sauce is so bland that it basically tastes like nothing.. Sad sad sad..I bought one or two ready made, packaged Kongjaban and also one from a banchan corner at the Korean market and as I expected, quite flavorless…<\/p>\n

Try making these soybeans at home for yourself and see how you like them.<\/p>\n

Anyways, let\u2019s get started \u2013<\/p>\n

Sweet and Salty Soybeans (Kongjaban or Kongjang)<\/h4>\n

Servings: 8-10 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Prep Time: 5-6 hrs \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Cooking Time: 1 hr \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Easy<\/p>\n

Ingredients<\/span><\/strong><\/p>\n