Kongjang (soy braised soya beans and peanuts)

Pro Tip:

This is best served with drinks, or as an accompaniment with ramyeon.

If you don't like peanuts use 1/2 cup to 1 cup of soya beans instead.

Serves 5-6

Ingredients

1/4 cup Soya beans, cooked

1/4 cup peanuts (salted will do as well)

2 tsps Oyster sauce

2 tsps Dark Soya sauce

1 tsp honey

1 tsp brown sugar

1 tsp white wine, alternatively any liquor (optional)

1 tsp bbq sauce (optional)

1 tsp roasted sesame seeds

1 tsp sesame oil

Salt to taste

Method

To cook soya beans, boil the beans in 1 -2 cups of water for 3-4 hours till they are soft to bite into. Alternatively use a pressure cooker, add the same amount of water for half a cup of beans and allow it to release 1 - 2 whistles. Turn stove off, drain all the water and keep the beans aside. Use the drained out water for lentil curries or as a fertilizer for plants.

Take a small skillet or pan, keep on low heat. Add all the ingredients except for the beans and sesame seeds and simmer. Keep stirring the sauce to not let it stick to the bottom of the pan. Check for sweet and salt.

Add the beans and peanuts and mixt well till all are coated with the sauce mixture evenly, add more oyster sauce or a few tsps of water if the sauce is too dry. Saute for 2-3 mins.

Remove and serve with a garnish of sesame seeds.