Kong Jang (Simmered Black Beans)
Ingredients
1 pound dried Korean black beans
3 cup water
1/4 cup sugar
1/2 cup soy sauce
1 tablspoon yut (Korean malt syrup)
Toasted sesame seeds for garnish
Directions
Rinse the black beans in cold water, discarding any debris.
Place water in a pot and bring to a rolling boil over high heat.
Add the beans and reduce heat to medium.
Cover and simmer about one hour or until the beans are slightly softened (should be crunchy but not hard enough to break teeth) and the water has reduced to 1/4 of the original amount. If the beans have softened and there is too much water remaining, cook uncovered another five to ten minutes.
Add sugar and stir until dissolved.
Add soy sauce and simmer until the broth has reduced and thickened to a thin syrup like consistancy.
Remove from heat, add the malt syrup, and mix well.
Place the beans in the refrigerator for at least half an hour before serving.
Sprinkle with white sesame seeds just before serving.
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