Kongjaban - Sweet and Salty Black Bean

Homes made of eco-friendly materials have become quite popular other than making fruit enzymes and vinegar. What I love most, this Side dish (Bancha) is my favorite in my recipes. Like radish, seaweed, cabbage and black bean. I enjoy the preparation of making such stuffs for leisure passing time apart for the concept of “well-being” (healthy living).







I like the Korean peoples’ appreciation for healthy living and eating, I found Korean recipes are very healthy, less deep fried and less oily. Most of their recipes are pickles stuffs like kimchi. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes.

This one Korean recipe - black bean sweet and nutty side dish, What I know this Korean dish is called “ Kongjaban” in Korean restaurant. Usually I would try to make more as I don’t really take junk foods, so these seasoned black beans are a protein-filled will eventually as my snack or appetizer for me.

Black bean is a very good source of cholesterol-lowering fiber, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, Black Beans Give You Energy to Burn While Stabilizing Blood Sugar. In addition, they are a very good source of dietary fiber and folate.

When researchers analyzed different types of beans, they found that, the darker the bean's seed coat, the higher its level of antioxidant activity with its Manganese for energy production and Antioxidant Defense. Also promote optimal health and protein power plus. Antioxidants destroy free radicals, and when eaten regularly, have been shown to offer protection against heart disease, cancer and aging. It is believed that the proteins within the bean help the body better synthesize incoming calories and boost the metabolism.





Ingredients:

· 1 cup black soy beans, washed
· 1 cup water
· 1/2 cup soy sauce (I like Bragg Liquid Aminos)
· 1/2 cup sugar
· 1 Tbsp sesame oil
· 1 tsp sesame seeds

Note: To shorten cooking time and make it easier to digest, black beans should be presoaked

Why presoaking?
Presoaking has been found to reduce the raffinose-type ligosaccharides, sugars associated with causing flatulence.) There are two basic methods for presoaking.

1. Placing the beans in a saucepan and adding two to three cups of water per cup of beans. Bring to boil the beans for two minutes, take the pan off the heat, cover and allow to stand for two hours.

2. Another method is to simply soak the beans in water for few hours or overnight, placing the pan in the refrigerator so that the beans will not ferment. Before cooking the beans, regardless of method, drain the soaking liquid and rinse the beans with clean water.

Preparation:

1. Soak black beans in water for 2 hours, remove water, use water and bring to boil and cook for 15 minutes.

2. After cooking for 15 minutes. Use medium-low heat and add soy sauce, sugar, and sesame oil. Stir to combine and continue to cook for 10-15 minutes.

3. Remove pot from heat and stir in sesame seeds. Serves 4

keep in fridge whenever I need snack, it really taste nice and healthy snack.