SUPER EASY KOREAN STYLE BLACK BEANS
Adapted from the cookbook 'The Gourmet Vegetarian Slow Cooker". I don't know if cilantro is eaten in Korea but it tasted really good with the beans! We made simple veggie bowls: first some baby spinach, second a scoop of short grain brown rice then a ladle of the beans and finally the toppings.
Provided by C G
Categories Other Side Dishes
Time 9h15m
Number Of Ingredients 12
Steps:
- 1. Soak the black beans in water overnight or use the quick soak method. Drain the beans.
- 2. Place the drained beans in a crock pot and then fill the crock pot with water until 2/3 full.
- 3. Stir in most of the soy sauce (reserving approximately 2 tablespoons for garnish), sugar or honey, garlic clove(s) and 1/2 tablespoon of toasted sesame oil.
- 4. Cover and cook on LOW for 6-10 hours and cook beans until tender. Usually what I do is start the crock pot on HIGH for about 3 hours then reduce to LOW for another 5-6 hours.
- 5. Transfer the cooked beans to a serving bowl. Pour some of the cooking liquid into the beans (about 1/4 cup or so.)
- 6. To serve: Taste and add a little more toasted sesame oil-up to 2 tablespoons (but be careful because toasted sesame oil has a very pronounced flavor and its flavor can quickly overpower!) Garnish with the green onions, fresh cilantro, sesame seeds and gochujang sauce.
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