Korean Soybeans

Recipe By : The Bean Harvest Cookbook, Ashley Miller
Serving Size : 4 

1 cup dried soybeans -- (2 cups cooked)
1/4 cup reduced-sodium soy sauce
3/4 cup water
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon sesame seeds

Although soybeans are known for their versatility, it wasn't until I tried this dish that I knew how tasty they could be. Simmering them in a soy-sauce base until they absorb the flavor imparts a brown glaze and a wonderfully rich taste to the beans.

Sort through, rinse, soak, and cook the beans by your preferred method. Skim the cooking water with a slotted spoon to remove the bean skins. Drain.

In a medium-size pot, combine the soy sauce, water, and sugar. Add the soybeans. Bring to a boil. Lower the heat and simmer, partially covered, about 25-30 minutes, or until all the liquid has been absorbed. Remove from the heat and stir in the sesame oil.

In a toaster oven or heavy frying pan, toast the sesame seeds until lightly browned. Sprinkle on top of the beans. Serve hot.

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