FoFa says:
"Korean black beans are not eaten like Americans think. They are more eat one or two with a bite of something else. They are great sprinkled on a salad, but I I like them with an Asian dinner where you can eat one or two in a bite. They are not cooked completely soft, so have a slight stiff center to them. In Korean they are called Kongjaban."
1 1/2 Cups Black Soy Beans
3 Cups Water
1/2 Cup Soy Sauce
4 Tbsp Corn Syrup
3-4 Tbsp Sugar
1/2 Tbsp Sesame Seeds
Wash the black beans several times and soak them in water for 30 minutes.
In a pan add the black beans and 3 cups of water.
In a pan add the black beans and 3 cups of water.
Add 1/2 cup of soy sauce.
Then add 4 Tbsp of corn syrup and 3-4 Tbsp of sugar depending on your tastes. You can skip the corn syrup and use sugar or honey instead.
Reduce the temperature to medium-high, and cook them for 20 to 25 minutes: until the liquid is almost gone.
Watch carefully not to burn them.
Sprinkle 1/2 Tbsp of sesame seeds on them, and cook them for 5 more minutes on low.
Turn off the heat.