Kongjang is a classic side dish that’s made by braising soybeans in a sweet and savory liquid. It’s a popular banchan that’s easy to make with a few ingredients.
Pour the beans and soaking water in to a medium size pot. Bring it to a boil. Continue to cook, uncovered, over medium high heat for about 10 minutes. Stir a couple of times so the beans don't stick to the bottom of the pot.
Add the soy sauce, rice wine, and sugar. Reduce the heat to medium. Boil, uncovered, until the sauce is mostly evaporated and reduced to a couple of tablespoons, about 20 minutes, stirring occasionally.
Add the syrup, stirring well to coat for a minute or two before turning the heat off. Sprinkle with the optional sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge.