Kongjaban

Kongjaban is a traditional side dish (banchan) originating from South Korea. This type of namul is made with black soybeans as key ingredients. The black soybeans are first washed, soaked, and boiled in a combination of soy sauce and sugar until soft and slightly crunchy, but not mushy.

Maple syrup or honey are often added for additional sweetness. Once cooked, the soybeans are served chilled or at room temperature, usually with other side dishes or with steamed rice. Kongjaban is also often a part of home-packed school lunch boxes for children.