Jeolla-do Kongguksu (Black Bean)

Rinse 200g black soybeans (Seoritae) thoroughly and soak them in 800g water for at least 8 hours or overnight.

Drain the soaked black soybeans and transfer them to a pot. Add 700g fresh water and bring to a boil. Reduce heat and simmer for 30-40 minutes until the black soybeans are tender but not mushy. Skim off any foam that rises to the surface.

Drain the cooked black soybeans, reserving the cooking liquid. Let the black soybeans cool slightly.