I discovered these by eating at a local Korean restaurant. They are served as a side, along with several other side dishes, to a bigger dish. I really liked them and decided to try to make them on my own. You will notice from the recipe that they are on the sweet side, but I think this is what make them so good. The trick to these beans is to cook them just enough to be chewy — not too soft or too hard. I love having just a small helping of them on the side with a bigger dish.
I forgot to mention in the video, that these are usually served cold. After they are cooked, I keep them in the refrigerator and just pull out what I want to eat. Of course, you could reheat them if you want, but it’s really not necessary.
Here is the recipe with my slight changes:
About 1 cup of DRIED black beans
1/4 cup tamari (you can use soy sauce, but I prefer non-GMO tamari)
3 T browns sugar
3 T agave nectar (the recipe called for corn syrup, but it’s hard to find non-GMO corn syrup)
The original recipe (click HERE to see it) called for 2 T of sesame seeds to be added after cooking, but I never saw the need to do that.
Soak beans for at least 2 hours in plenty of water (can also soak overnight)
Drain and rinse the beans.
Place beans in a pot and just cover with water.
Bring the beans to a boil and boil for about 5 minutes then simmer for about 20.
Add other ingredients and simmer for 20-45 minutes. Keep tasting until the beans become chewy.
Add sesame seeds if you desire