Alien beans - Oegye Kong (???)

Based on the classic korean side dish, Kong Jang (??), this variant adds ginger for a little depth, azuki beans for a nutty crunch, and chestnuts for a delicious creaminess.

It is essentially just candied, boiled beans - but the sweet, salty, nutty accompaniment is a wonderful foil to any spicy dish.

Ingredients

• 250 g / 1 c dry azuki beans
• 250 g / 1 c dry black beans
• 500 g / 2 c dry chestnuts
• 500 ml / 2 c water
• 80 ml / 2/3 c soy sauce
• 30g / 1/3 c demerrara sugar
• 5 ml / 1 tsp olive oil
• 2 cloves garlic, sliced thin
• 30g / 1 thumb fresh ginger, sliced thin
• 5g / 1 tsp powdered ginger

Directions

Without pressure cooker (8 hour soak + 1 hour cook)

1. Pick through beans / chestnuts and remove rocks and shriveled beans
2. Combine beans, chestnuts and water, and soak for 8 hours (overnight is best)
3. Boil the beans on the stove over medium-high heat for 10 minutes
   • May boil over around the 5 minute mark; if you see signs of this, crack the lid and turn the heat to medium
   • Optional: carefully cut the chestnuts into 4 pieces each
4. Add soy sauce, sugar, oil, garlic, and both gingers
5. Cook covered over medium heat for 30 minutes
6. Stirring constantly, cook for 10 minutes, or until the beans look shiny, dry and sticky
7. Turn off heat, and spread beans out onto parchment or silicone mat; let cool 30 minutes.
8. Serve with toasted sesame seeds

With pressure cooker (1 hour cook)

1. Pick through beans / chestnuts and remove rocks and shriveled beans
2. Combine beans, chestnuts and water, and add to pressure cooker
3. Cook at high pressure for 15 minutes, after which quickly release the pressure.
4. Rinse and cut chestnuts into 4 pieces each
5. Move to saucepan, with soy sauce, sugar, oil, garlic, and both gingers
6. Stirring constantly, cook for 10 minutes, or until the beans look shiny, dry and sticky
7. Turn off heat, and spread beans out onto parchment or silicone mat; let cool 30 minutes.
8. Serve with toasted sesame seeds