Original site: http://www.connoisseurusveg.com/kongjang-korean-simmered-soybeans/
Serving: 4
| yellow soybeans, soaked in water 8 hours and drained | 1/2 cup |
| soy sauce | 1/4 cup |
| sesame oil | 1 tbsp |
| Agave | 2 tbsp |
| garlic cloves, minced | 2 |
| toasted sesame seeds, optional | 1 tbsp |
Place soybeans in small saucepan and cover with water. Bring to a boil. Lower heat to a simmer and cook, uncovered, 30 minutes. Remove from heat and drain.
Add soy sauce, agave, sesame oil and garlic to saucepan and stir to blend. Place over medium heat and bring to a simmer. Cover and allow to simmer over low heat for 30 minutes, stirring occasionally.
Uncover and stir a few times. Allow to continue simmering until sauce becomes thick and syrupy, about 10 minutes. Beans will still be a bit firm when done cooking. Sprinkle with sesame seeds and serve.