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Korean Bean Pickle

Posted by jimster z7a MA (My Page) on
Thu, Sep 18, 08 at 20:50

In this 9:30 min. video on YouTube, there is mention of what seems to be a pickled bean at about the 8:30 mark. Neither of the ladies in the video know what it is called. Do you know? How is it made? What is it? Where can I get it or how can I make it?

Jim

Here is a link that might be useful: Korean Bean Pickle


Follow-Up Postings:

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RE: Korean Bean Pickle

Jim, cannot find the video you're referring to. what do you mean by 8:30 mark?..


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RE: Korean Bean Pickle

Click on the blue link and the video will play. At the bottom of the video frame the elapsed time and the total times are shown. The comments I refer to begin at about 8:30 elapsed time.

After viewing again, I see that the beans are soy. There is no information about the way those soy beans are prepared.

Jim


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RE: Korean Bean Pickle

Jim
Koreans,especially my wifes generation, prepare soy beans in many ways. The Mrs even makes her own Korean Soy Sauce. I'll try to locate a Korean cook book for you. By the way did you have any luck with your IWK Beans?
Jim


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RE: Korean Bean Pickle

Jim,

My aim for the IWKs this year was just to increase seed. They are not quite mature enough for dry seed yet because I was a little late planting. They have grown well however and there is still time for them to finish. IWK is a beautiful bean and I'm very happy to have it.

Jim


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RE: Korean Bean Pickle

Jimster,
Yes, I see the soybeans at around 8:30 mark. These seem to be simmered beans (the pickle is the vegetable next to the beans - looks like melon cucumber) - soak overnight, and then cook with soy sauce, sugar/molasses, salt, sometimes with a bit of mirin or garlic, until al dente. Top with sesame seeds before serving. Koreans also cook black beans this way. The name is "kong jorim" loosely translated "bean simmered"

The other Jim, thanks to you we have enjoyed red IWK blooms during the summer and are starting to harvest dry IWK.

S


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RE: Korean Bean Pickle

Correction - I consulted my mother - a Korean mother and household cook for about half-century. She says the beans are not soaked overnight before cooking, but rather put in pot with water and cooked before adding seasoning. Also, soybeans can be dry sauteed in pan until skin pops, and then add water and seasoning to cook until al dente. The one in the video looks like the second kind. Judge from the color about amount of soy sauce and sugar to add. Hope this helps.


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RE: Korean Bean Pickle

Thanks sparkle, for working so hard to decipher the little bit of visual information in that video. There wasn't much to go on and you did amazingly well. I've learned something.

One last question. Are we talking about dried soy beans here or green shellies?

Jim


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RE: Korean Bean Pickle

You're welcome, Jim, They are the dried kind - yellow, hard ones soften on heat with water added


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