Super Easy Korean Style Black Beans

Super Easy Korean Style Black Beans Recipe

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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.


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15 Min
9 Hr
Slow Cooker Crock Pot


  • 2 c
    dried black beans
  • 6 c
  • 1/2 c
    soy sauce
  • 1 Tbsp
    sugar or honey
  • 1-2 clove
    garlic cloves, peeled and minced
  • 1/2 -2 Tbsp
    toasted sesame oil (make sure it is toasted sesame oil!)

  • ·
    toasted sesame oil
  • ·
    green onions
  • ·
    fresh cilantro
  • ·
    white sesame seeds
  • ·
    gochujang fermented chili paste

How to Make Super Easy Korean Style Black Beans


  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.

Printable Recipe Card

About Super Easy Korean Style Black Beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Asian
Dietary Needs: Vegetarian
Hashtags: #easy, #Crock Pot, #beans

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