Kong Gangjeong

Soak the dried black beans and dried soybeans in separate bowls with ample water overnight, or for at least 8 hours, until plump.

Drain the soaked black beans and soybeans. Place them in separate pots, cover with fresh water, and bring to a boil. Reduce heat and simmer until the beans are tender but still hold their shape, about 30-40 minutes. Drain thoroughly.

Spread the cooked black beans and soybeans in a single layer on a clean baking sheet or large tray. Allow them to air dry completely for several hours, or overnight, until their surfaces are no longer moist. This is crucial for crispiness.