Boiled Black Beans (Kong Jang) Recipe

• 1 lb Asian dry black beans see * Note
• 3 c. water
• 1/4 c. sugar
• 1/2 c. soy sauce
• 1 Tbsp. yut (Korean malt syrup) see * Note Toasted sesame seeds for garnish

1. * Note: Asian dry black beans can be found at Asian markets.
2. Korean malt syrup is sold at Korean stores.
3. Thoroughly rinse the black beans in cool water, taking care to remove any debris.
4. Place the beans in a pot and cover with the water.
5. Bring to a boil and simmer till the beans have softened slightly and the water is reduced drastically, about 50 min.
6. If there is too much water, cook the beans uncovered a little longer.
7. Add in the sugar, stirring till it has dissolved.
8. Then add in the soy sauce and simmer an additional 10 min.
9. Add in the malt syrup and stir to combine.
10. Refrigeratethe beans at least 30 min, then serve them sprinkled with sesame seeds.
11. This recipe yields 8 to 10 servings.
12. NOTES :

black beans, water, sugar, soy sauce, syrup

Taken from cookeatshare.com/recipes/boiled-black-beans-kong-jang-88696 (may not work)