Wash 2 cups of black beans well and call them 4 cups of water. (If you leave it in the refrigerator at dinner time, you can boil it the next day at any time.) Throw away rocks or beans that are in bad condition.

In well-soaked beans, boil 2 more cups of water. Don't throw away the soaked water and boil it together. Boil over high heat, removing the foam, and then simmer over medium heat (induction 7) for another 10 minutes. Don't close it thickly. That way, it doesn't smell fishy.

The boiled beans are cooled in the refrigerator with soy water.

Grind only enough to use. Grind 1 cup of boiled beans (including bean water) in a blender with a concentration of 2 cups of bottled water, 1T of black sesame seeds, and 1/3t of salt. Put the ground soy milk in the refrigerator and drink it within 3 days. Adjust the concentration to the desired concentration by adding bottled water. You can add as much sugar as you want just before you eat.

Store the boiled beans with the remaining bean water in the kimchi refrigerator and grind them all within two weeks.