Soy-Braised Black Soybeans

This dish, also called kongjaban, is a real crowd-pleaser, though non-Koreans do have to get used to the fact that these pitch-black soybeans retain their texture so that they are almost al dente: They should have a real bite. It can be surprising to those expecting traditional beans, normally cooked until soft. You will need to find seoritae, or dried black soybeans, which are available at Korean markets, some natural food stores, and online. Just don’t try to use regular dri