Traditional Korean Side Dish—korean Honey Black Beans

Name: Traditional Korean Side Dish—korean Honey Black Beans
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Black beans; 1 tsp baking soda; 960ml Cold water; Some warm water; Some White sesame; 150g Sugar; 1 tsp salt; 2 tablespoons Broth; 1 tablespoon maltose

by Espresso light mood

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Korean Honey Black Bean】Traditional Korean side dish.
It seems simple to cook black beans. If you want to make sure that the cooked black beans are soft and waxy after cooling, you still need some tricks. Follow me to cook this side dish to ensure that you can eat delicious [Korean honey black beans]. "

Ingredients

300g Black Beans
1 tsp Baking Soda
960ml Cold Water
Some Warm Water
Some White Sesame
150g Sugar
1 tsp Salt
2 tablespoons Broth
1 tablespoon Maltose

Traditional Korean Side Dish—korean Honey Black Beans

1. Wash the black beans, add 720 ml of cold water, and mix with baking soda to soak the black beans until the skin is cracked and the green beans inside can be seen. Rinse with water several times and drain the water.

Traditional Korean Side Dish—korean Honey Black Beans recipe

2. Mix sugar, salt, stock and warm water.

3. Add black beans and soak for 6 hours in summer and 12 hours in winter.

4. Put the soaked black beans and the water of soaked black beans into a pot and boil. After boiling the water, add 120 ml of cold water and then boil. After the water is boiled, add the same amount of cold water. When it is boiled again, switch to a low heat and cover. Put on the lid (leave only a small slit for ventilation) and cook for 3 hours.

5. Add maltose (or honey) when boiling until there is a little broth. Turn off the heat when the maltose melts. After cooling, stir in sesame seeds and serve.

Tips:
Mo Ji a few words:

When cooking the beans, open the lid at any time to remove any foam. If it is boiled over a high heat, the black beans will have a foul smell, not only the soup will quickly dry up, but the beans will also become hard when they are cooled. Add honey or maltose at the end to increase the aroma and brighten the dishes.