<p>A while back I tried making a Korean bean side dish called kongjang/kongjorim. It’s become one of my favorite side dishes to have when I make a stir fry or just want a few little nibbles. You leave the beans fairly firm (I like mine to the point you need to chew a bit), so there’s a bit more texture than typical bean dishes have.</p>
<p>[Soybean</a> side dish (kongjang, kongjorim) recipe - Maangchi.com](<a href=“http://www.maangchi.com/recipe/kongjang-kongjorim]Soybean”>Braised Soybeans (Kongjorim) recipe by Maangchi)</p>
<p>That website has the recipe I’ve followed a few times. Be careful to watch the sauce as it reduces like a hawk, since if you let it go for a minute or two too long the sugar can burn. The sauce also thickens as it cools, so you don’t have to reduce all of it away. I tend to make a double batch because I like it so much. It also gives you an excuse to make toasted sesame seeds, which are a delicious.</p>