Black Beans with Soy

Name: Black Beans with Soy
Yield: 4 or more servings
Ingredients: 1/2 pound dried black beans, rinsed and picked over; 1/4 cup sugar, or more to taste; 2 tablespoons mirin or a little more sugar; 1/4 cup soy sauce; 2 tablespoons dark sesame oil; 1 tablespoon sesame seeds

December 14, 2011

Soy-glazed black beans are a common panchan—little side dish—in Korea, but they’re also served in Japan; in both countries they’re usually served at room temperature. They are about as far from the cumin- and garlic-laced black beans of Mexico (see page 438) as they could be. In Asia, they’re made with black soybeans, which are larger and rounder than the more common black (“turtle”) beans you see everywhere. But you can use either. Serve this as if it were a little salad, with any Korean or Japanese cooked dish.

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