Soybean side dish

Kongjang is made with soybeans and Koreans eat it as a side dish for any meal. It’s a little sweet and sticky, like honey, and addictive to eat. You’re going to love it!

Ingredients

• 1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil,
• 2 cloves of minced garlic, ⅓ cup of sugar, ½ tbs sesame seeds.

Directions

1. Rinse 1 cup of soy beans and drain it and place in a skillet
2. Add 2 cups of water in the skillet and soak the beans for 8 hours
3. Boil the beans on the stove over medium high heat for 10 minutes
   *Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes
4. Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and  ⅓ cup of sugar and boil it over medium heat for 30 minutes (cover the lid)
5. Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny.
   *Tip: Beans will be submerged with shiny and sticky seasoning sauce
6. Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.
7. Transfer it into a container and keep it in the refrigerator