I want to start off by saying thatblack beans cooked in soy sauceand dressed in sugar and sesame oil arenota traditional breakfast dish in Korea. They're more often eaten as an accompaniment to dinner. And also: I've eaten them for breakfast four times this week.
First, I ate the beans cold over hot steamed rice and scrambled eggs with plenty of the brothy, deeply flavored cooking liquid spooned over the whole bowl. Then I ate them scattered oversourdough烤面包,粉碎了鳄梨的诽谤。下一个it was on abreakfast sweet potatowithcottage cheese. And last, it was with rice and eggs again because, honestly, it was the best.
The beans are ideally cooked indashi, a stock made with seaweed, dried fish, and sometimes mushrooms; but you can boil them in plain water, too, since a hefty pour ofsoy saucegives the beans tons of flavor while they cook. Full disclosure: I didn't have the ingredients to make dashi the first time I tried these beans, but I did havemushroom powder,MSG, andanchovy salt, so I faked it.
I've probably already revealed too much about ways I've altered this recipe lately, but it's coronavirus days and that means you've got to do what you've got to do. The second time I made this recipe, I was out of black beans entirely, so I went ahead with red beans and thought they were just as good. The point is, feel free to riff with what you've got.
I've eaten kong jaban (also spelled kongjaban or kongjang) for dinner a few times, too—most notably in a rice bowl withharissa-roasted fishand shaved radishes—but for me, breakfast is where the beans really shine.