Kong Jjang (Korean Black Bean banchan/side dish)

From Ellie Won / Kitchen Wench:

Ingredients

• 1 pk black beans with green centers (approx 350g)
• 1 cup light soy sauce
• 1 cup water
• 1-2 tbsp white sugar
• 1/2 - 1 tbsp Korean malt syrup
• 1 tbsp toasted sesame seeds

1. Wash the beans to remove any dust or debris, then rinse them under clean water and drain them.

2. Combine soy sauce and water in a pot, then add the beans and boil without the lid on for about 15-20 mins, or till the beans are half cooked and the liquid reduced to about 1/3 of a cup.

3. Add 1-2 tbsp of white sugar, continuously stir as you continue to boil the beans till most of the liquid has evaporated.

4. Remove the pot from the heat and add the malt syrup and toasted sesame seeds, stirring to evenly coat. Allow to cool completely before storing in an airtight container in the fridge.

Here's the tomato picture that I'll use for the background on this blog. I had to post it here so the background will work. Okay, on with the recipes.... Bon Appetit!