Something to eat alongside your bibimbap. Or, if you’re me, maybe something to throw right into your bibimbap. I did that for a long time. The Korean place I used to frequent for lunch served bibimbaps with a little dish of kongjang and a little dish of kimchi on the side. Both were right next to the little dish containing bibimbap sauce, which I knew went right into the bibimbap, so I assumed everything was meant to go right into the bibimbap. I also thought these were peanuts. One day they switched things up and gave me a dish of pickled veggies instead of kongjang. As you can imagine, the server was a little confused when I asked what happened to those delicious saucey peanuts that went into the bibimbap.
I know better now, but I still like to throw the soybeans right in with by bibimbap sometimes. I’m very attached to these little suckers. I generally keep dried soybeans on hand for making soymilk, so when I decided to try homemade bibimbaps a few weeks ago, I figured why not give kongjang a shot while I was at it? I’m glad I did.
Again, I ask myself, why didn’t I try this sooner? I think the idea of cooking straight soybeans intimidated me, never mind that they were sitting there in my kitchen waiting for me to do something with them. If you don’t keep soybeans on hand, check the natural foods section of your supermarket. There’s a good chance they’ve got ’em. If not, Amazon does. Everything else in this dish should be relatively easy to find. If you haven’t made bibimbaps yet, go get some soybeans and make this as your side. If you already made bibimbaps, here’s a good excuse to make them again.
- 1/2 cup yellow soybeans soaked in water 8 hours and drained
- 1/4 cup soy sauce
- 2 tbsp. agave
- 1 tbsp. sesame oil
- 2 garlic cloves minced
- 1 tbsp. toasted sesame seeds.
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.
Return the soybeans to the pot and add soy sauce, agave, sesame oil. 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.