Korean Soybeans are called “Kongjing” and are served as an appetizer in Korean restaurants, but they are also great as a high-protein main course for lunch!
Makes about 2 cups.
- 1 1/2 c cooked soybeans
- 1 Tbsp toasted sesame seed oil
- 3 Tbsp soy sauce
- 3 Tbsp sugar
- 2 cloves garlic, crushed
- 2 Tbsp water
- Place all ingredients in a small, heavy saucepan or skillet. Stir well.
- Bring to boil over medium heat.
- Reduce heat to low, cover, and simmer 10 minutes, stirring midway.
- Serve warm or hot.