Kong Jaban (Korean Sweet Black Beans)

A traditional Korean dish of black beans slowly simmered in a flavorful mixture of dashi, soy sauce, and sesame oil, then sweetened with sugar. These tender beans make a perfect cold side dish served with hot rice.

6 servings

13 hr 35 min

Published October 4, 2025

Kong Jaban (Korean Sweet Black Beans) - Delicious recipe from Recipe Notes

Ingredients

•1¼ cups dried black beans
•2 quarts dashi
•1 cup soy sauce
•¾ cup sugar
•2 tablespoons toasted sesame oil
•1 tablespoon toasted sesame seeds

Cooking Instructions

1.
Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.
720 min
2.
Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.
60 min
3.
Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It's important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)
30 min
4.
Serve the beans cold with hot rice.
5 min

Cooking Instructions

Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.

720 min

Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.

60 min

Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It's important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)

30 min

Serve the beans cold with hot rice.

5 min