Juicy Braised Black Beans (Geomeun-kongjorim: 검은콩조림)

Juicy Braised Black Beans (Geomeun-kongjorim: 검은콩조림)


(cheery music) Hi everybody! Today I’m going to show you how to make Korean traditional black beans. Braised black beans. In Korean: Geomeun kongjorim. I brought these dried black beans. I’m going to soak these guys and then cook. With soy sauce, and sweetener. When it’s cooked, each bean will look like a really gorgeous pretty black jewel. So it has to be really really nicely cooked. First let’s measure 8 ounce black beans. Give me 8 ounce black beans! I will make a really really shiny delicious side dish! This is 8 ounce. These black beans are very special. You see, black beans. With green kernels. So, also in Korean: Seoritae. I like to wash very nicely. Come on, let’s wash! You see? The water is a little dusty. Right? You have to wash nicely. So this water is maybe around 5 cups, and soak. Like this. For 10 hours. But we cannot wait 10 hours, right? So I did it already exactly 10 hours before. I soaked this. So it looks like this – This water is dark, right? I told you: inside the kernel is a green color. Like this. Let’s drain. And put this here. And I need 2 and a half cups of water. Water or this soaked water. Because we washed this really nicely so we can use this. One.. Two… I will bring more water. So I added some cold water. 2 and a half cups water or bean water. And then let’s cook! Cover… So medium heat… I’m cooking this for 30 minutes. Around 10 minutes later, 8 to 10 minutes later it will boil over Then I will just cover half. Let’s set the timer. What is the benefit of black beans? Why do Koreans love love this side dish? Black beans have a variety of good nutrients. Of course protein, minerals, calcium And vitamins. In Korea a few years ago there was a fad about black beans. They said that black beans are really good for your heart. So that it regulates your blood pressure and also cholesterol. And all kinds of things, even anti-cancer. And also it’s good for kidneys. So you can even use it to detoxify your body. So, it sounds like a real panacea! (laughs) Most interesting thing for me is that it’s good for my complexion! It’s also good for hair growth. (laughs) Kidney, heart, hair growth, everything! Some people make a side dish like this. But some people don’t want to add any sweetener, They want to eat just as it is after cooking it. They usually cook: boil and just eat like a snack. So this one is… I made this. Like this. I didn’t add any seasoning. Let me taste. Just a little nutty. I can’t say it’s really delicious, you know. But good for your body and good for your health. So around 7, 8 minutes later. Just now it’s boiling over. You see? A lot of foam. Foams. And you can just skim off. And stir like this. This foam is edible. But to make a clear broth I’ll just skim off a little bit. And then… Cover, cover just half like this. And keep cooking. (people talking) (birds chirping) In a few minutes it will be 30 minutes cooking. I wanna show you. And stir this with your woooden spoon. Next I’m going to crush my garlic. Three cloves of garlic. Minced. (alarm rings) You heard that, eh? (laughs) 30 minutes is already passed. Chop chop chop! Fast fast! Now I turned off and I will add some seasoning here. Garlic. And 3 tablespoons soy sauce. I used organic dark brown sugar. But you guys can also use white or any brown sugar. So… Quarter cup. And vegetable oil, 1 tablespoon. And stir this. And I will turn on the heat. Cook over low heat 10 minutes. During the 10 minutes cooking, all the sugar is melted and the garlic is infused, soy sauce is going to be infused into the beans. So 10 minutes passed. Let’s see! Look at that! Let’s see. I have to really evaporate this and make it shiny. So I will add a quarter cup rice syrup. Turn up the heat over medium high heat. Yeyyyy! Rice syrup. And stir this. I will keep watching these beans and occasionally I’m going to stir this with my wooden spoon. Until all this brine is evaporated, but still some brine is left over. Cook the beans and season the beans and glaze the beans (laughs) until shiny! That’s all we have to do. I didn’t add anything to these beans, I showed you. And these are, look at this! I made these, more than one pound of beans. And just keep in the refrigerator. I will eat for a long time. More than one month. And then, these beans again, and then soaked some beans again I’m going to make again. So I’m really rich in beans. Better than rich in money, isn’t it? (laughs) Because money you cannot eat it! (laughs) But these guys I can eat just right now. (laughs) Getting shinier and shinier! Now 10 minutes I braised. Over medium high heat, I’m going to turn off the heat. We still have some sticky, shiny brine on the bottom. And then I will add sesame oil. And sesame seeds. Sesame oil, about 2 teaspoons. Sesame seeds about 1 teaspoon. And stir this. Look at that! It looks like a black jewel! Look at that, shiny, you see? Still some leftover brine here. Really shiny and sticky. Refrigerate this and then you can eat it for a long time. Let’s add more sesame seeds on top. Hello hello? It’s time for Maangchi to taste! (laughs) Let’s taste together. Lots of beans! Mmmm. Mmm! Delicious! (laughs) Delicious, delicious! It’s sweet and nutty, a little chewy. Just the more you chew, the more delicious. It goes well with rice, it’s also a good side dish for beer. Today we made geomeun-kongjorim. Braised black beans Enjoy my recipe, see you next time! Bye!

100 thoughts on “Juicy Braised Black Beans (Geomeun-kongjorim: 검은콩조림)”

  1. This is one of my favorite side dishes~ My mom makes them slightly differently but both versions are good.

  2. Someone who defends my habit of having a bean-stash (i have a grain stash too )

    I had tried the recipe…delicious..so lucky to find this recipe..thankyou 😍

  3. Vietnamese caption was submitted by one of my viewers! Thank you so much! If you want to translate it into your language you can do it here. https://www.youtube.com/timedtext_video?v=koVeWQSSbc8&bl=watch&auto=yes&ref=wt

  4. I wanna try it, central america and us (south america) cook black beans too but salty recipes. So this taste will be interesting to share with my family. Thank you Maangchi 🙂

  5. Just tried this recipe and it is SUPER DELICIOUS. I think I'm gonna have these every night now. ^_^

  6. I'm gonna be rich in black beans soon! Korean black beans that is. Never in a million years would I have thought to cook them like this. Thanks!

  7. Iam from Saudi Arabia i like your channel because its make me feel soooo hungry 😋 and its fun to see your channel every day ❤️

  8. What is the formal name of the bean variety used here? I know it's not a traditional black bean, as used in the American southwest.

  9. Hi maanchi, I am from India.. it’s very difficult to get black bean here..after searching in so many shops, finally got tin can bean.. and said already cook one.. I can make with that a black bean sweet?????

  10. black bean is really good for health and skin. in usally drink black beans juice, it help my skin bright smooth and brighter!

  11. These beans are absolutely delicious, I loved them! But I think I didn't cook them long enough, they were a bit hard °~°

  12. This reminds me of an old family recipe that my great grandmother used to make. I think she simply called it New England Baked Beans, because that's where she was from. It was savory, tangy and sweet (I seem to remember molasses was used). I think it was finished in the oven. I'm sure you could do that with this recipe, also. I'm gonna look around for that recipe in our family keepsakes.

  13. 엄마가 콩자반하는 날에는 콩이랑 국물 좀 남겨서 밥 볶아 주셨는뎋ㅎㅎㅎㅎ 정말 꿀 맛이에요ㅠㅠㅠ

  14. Hi Maangchi! I tried to follow the recipe but when I was cooking the beans, all their skins came off and it did not look the same way as it did in your video 🙁 was I doing something wrong that my beans were skinned during cooking?

  15. Can you teach how to make korean black bean paste…i wanna make jajangmyun but i cant find this paste in my country..😭😭

  16. These are black soybeans, right? I think most Westerners are used to calling black kidney beans 'black beans.' There might be some confusion.

  17. For me is fascinating to see other cultures use black beans, is not a common used Bean around the world but for us venezuelans, black beans are really important into our gastronomy

  18. Hi Maangchi. I know it’s been a while since you posted this, but I only had a chance to cook it today. I followed all your instructions and it turned out deliciously amazing! Thank you for sharing your recipes and techniques. I look forward to trying more of your recipes!

  19. Maangchi can you make a video how to make fermented blackbean for blackbean paste…?it so hard to find it in my country :_(..ilove your video so much..

  20. Hey Maangchi
    Can I use honey instead of rice syrup. I have tried so many times to add sugar in place of rice syrup in so many of your recipes, but it doesn't add to the texture that you bring in.
    Rice syrup is not readily available India. I found it on Amazon but it was soooooooo costly, I could buy 1500kg of sugar here for that much money.
    Please tell me if honey will work

  21. 망치씨, 저는 검정콩을 샀어서 서리태로 검은콩조림을 만들 수 없어요. 당신은 검정콩 요리법을 있어요?

  22. I love your videos, you're so gentle, cute and funny, i have a question, does this work like a previous step for doing black bean paste? Could you post a video of that recipe? Thank you

  23. Hi Maangchi, I made this recipe many times. It's great. My only problem is I always have too much liquid and it's not as shiny as your beans. I follow your instructions completely. Any additional suggestions?

  24. haha i really maangchi when you make a joke very natural yesterday i laughed when i watched video to make sauce soy ..and now the ladle again you make it as a microphone lol

  25. I always had them at this little restaurant in front of my university when I was in Korea! I never knew what they were but they tasted soooo good I’m so glad I found this!!

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