black soybeans

Here's a recipe from Epicurious using black soybeans. Is this like what you've tasted in a Korean BBQ restaurant, sexyLAMBCHOPx?
http://www.epicurious.com/recipes/member/views/KOREAN-KONGJABAN-KOREAN-SWEET-BLACK-BEANS-50188640

What are the black moist beans served a Korean BBQ restaurants?

I just bought some fermented black beans from a Chinese grocery. I have never used them before and I wanted to experiment. My understanding is that they are VERY salty and used as an accent to various dishes, not as a dish of beans on their own. If your beans are not salty (can you taste one?) then they are probably good to go as you would do with any dried bean. As I say, I have no experience cooking either type of black soybean, but that is what I am surmising from a bit of research. I'm sure there are others on Food52 who can offer more expert advice.

it's me with the beans again. Thing is, they are DRIED, does one ferment beans and then dry them again ? They look like small black lima beans. Guess I will just soak them and cook them and see what they look like !

Black soy beans are a variety of soy beans that have a quicker cook time than black beans. I've only found them canned and found that they are great for low carb diets, high in fiber and protein and are substitute friendly for regular black beans.

I don't think so.

P.S. the Asian fermented soy beans are delicious in stir-fry sauces, or to use when steaming fish.

No, they are different. I believe that Asian black beans are regular soy beans that have been fermented. The black bean used in Latin (and other) dishes that are commonly known as black beans are a different bean (turtle bean).