Nicknamed in South Korea « beef that grows on the ground », black soybeans are an important source of protein and other essential fatty acids.
Soak the soybeans in water for 6 h, then wash.
Boil the soybeans in 400 ml of soaking water with the Kombu seaweed, which gives it a nice taste and has softening proprieties that will make the beans tenderer and easier to digest.
Once you bring the water to a boil, lower the heat, cover the pot and keep cooking at a low heat for 15 min, stirring from time to time.
Add the soy sauce and keep cooking with the pot lid off, until the beans are almost done. Around 20 min.
Cook the chopped onion in a pan with a little bit of butter.
Add rice, mushrooms, onions and boiling water if it’s dry, keep cooking and mixing often, until the rice is al dente. Add water if needed.
When rice is done, add 10 cl of soy cream. Stir
Serve with a sprinkle of chopped coriander.
15 min + 6 soaking time
Cooking time: 35 min