Kongjang (braised soybean side dish)

Pick out any brown or dead beans; soak one cup of dried soybeans in two cups of cold water for 8 hours, in the pot they will cook in.

Cook over high heat; after around 5 minutes it boils over, then turn the heat down.

Add the olive oil and garlic.

Cover and cook on really low heat for 30 minutes.

Uncover and cook over high heat until the beans turn shiny and the bubbling liquid has almost gone, with the beans still coated; turn off the heat.

Cool for a while, then transfer to a container.