Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com
1 cup dried black soybeans
4 tbsp light soy sauce
2 tbsp mirin
2 tbsp caster sugar
1 tbsp corn syrup
1 tsp roasted white sesame seeds
- Rinse and soak the dried beans for 4 hours. Drain.
- In an uncovered non-stick medium size pot, bring the beans and 2 cups of water to a boil. Continue to cook, uncovered, over medium high heat for 5 minutes. Stir a couple of times so the beans don’t stick to the bottom of the pot. Skim off the scum.
- Add the light soy sauce, mirin, and caster sugar. Reduce the heat to medium. Gently boil, uncovered until almost all the sauce is evaporated, about 30 minutes. (Keep your eyes on the pot during the last few minutes to avoid burning the beans).
- Add the corn syrup, stirring well to coat, right before turning the heat off. Sprinkle with the roasted white sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge. Serve as side dish.