Soybeans braised in soy sauce (Sori-tae variety).

First, sort through the black beans and discard any that are rotten or have insect damage. Then, wash the beans thoroughly 2-3 times and drain them well.

Place 70 grams of onions and 600 ml of water in a blender and blend until smooth to create onion juice.

Place the black beans in a bowl and pour onion juice over them. Let them soak for at least 3 hours.

Cut 30g of dashima (kelp) into roughly 1cm square pieces after briefly rinsing it in water.

Three hours later, pour the soaked beans and onion water directly into a pot and bring it to a boil.

Once the broth starts to boil, add the sliced kelp (dashima) and continue simmering.

Once the liquid has reduced to about a quarter of its original volume, add 6 tablespoons of soy sauce.

Add 2 tablespoons of oligosaccharide and 1 tablespoon of sugar, then reduce the heat to medium.

Simmer until almost all the liquid has evaporated.

After extinguishing the flame, add 1 tablespoon of sesame oil and 2 tablespoons of black sesame seeds, and mix well before adding the Korean radish.