Korean honey black bean] Traditional Korean dishes.
It seems simple to cook black beans. If you want to ensure that the cooked black beans are soft and glutinous and not hard after cooling, you still need a trick. Follow me to make this dish to ensure that you will eat the delicious [Korean Honey Black Bean].
Korean honey black bean
By BerryBarton
Recipe Recommendations
- black beans 300 grams
- baking soda 1 teaspoon
- cold water 960 ml
- warm water appropriate amount
- white sesame appropriate amount
- white sugar 150 grams
- salt 1 teaspoon
- broth 2 tablespoons
- warm water 2 tablespoons
- maltose 1 tablespoon
- sweetening
- cook
- several hours
- ordinary
Steps for Korean honey black bean
1
Wash the black beans, add 720 ml of cold water, mix with baking soda to soak the black beans until they are swollen, the outer skin is cracked, and the green bean kernels can be seen inside. Rinse with water several times and drain the water.
2
Mix sugar, salt, stock and warm water.
3
Add black beans and soak for 6 hours in summer and 12 hours in winter.
4
Put the soaked black beans and the water in which they are soaked in the black beans into a pan and bring to a boil. After boiling the water, add 120 ml of cold water and bring to a boil. After the water is boiled, add the same amount of cold water. When it is boiled again, switch to low heat and cover. Cover the lid (leaving only a small gap to breathe) and cook for 3 hours.
5
Add maltose (or honey) when cooking until there is still a little soup. Turn off the heat after the maltose melts. Allow to cool, stir in sesame seeds and serve.Korean honey black bean Make Tips
A few words: Open the lid at any time when cooking beans and skim off the floating foam. If you cook it over high heat, the black beans will smell bad. Not only will the soup dry quickly, but the beans will also harden after cooling. Finally, add honey or maltose to increase the aroma and brighten the color of the dish.