KongJorim 콩조림 (Simmered Red Kidney Beans)

KongJorim 콩조림 (Simmered Red Kidney Beans)

Ingredients:

1/2 cup dried Red Kidney Beans, washed

3 cups Water

2 Tbs Soy Sauce (Jorim Ganjang)

2 tbs Corn Syrup (Mulyeot)

1/2 tbsp Brown Sugar

1 tsp Salt

Instructions:

Soak the dried kidney beans in 2 cups of water 5-6 hours or overnight inside the fridge.

After the soaked kidney beans have expanded, drain the water, and rinse the kidney beans with clean running water.

In a large pot with 3 cups of water, add-in the kidney beans.

Cover the pot, and bring to a boil on medium high for 5 minutes; then reduce the heat to low medium, and let it simmer for 15 minutes or just until the kidney beans are cooked and slightly soft inside, but not mushy.

Once the beans are cooked through, add-in the soy sauce, sugar, corn syrup, and salt.

Turn up the heat slightly, leaving the pot uncovered to let the liquid reduce quicker, Continue to simmer until the kidney beans have soaked up the flavors.(If you feel that there is not enough liquid, just add some more water.)

Leaving a good amount of the ‘sauce’ covering the beans prevents them from drying out later.

Turn off heat, and let cool in the pot. Once cooled to room temperature, transfer to an airtight food container and refrigerate, until ready to serve.

Happy Eating!!

Note:

This side dish will last about 1 week in the fridge.

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