How to make Korean-style black beans with soy sauce and specific steps:

1. Wash the black beans and soak them in water overnight for about 8 hours.

2. Blanch the soaked black beans in boiling water for 3 minutes to remove the beany smell.

3. Pour the black beans into the pot, add water until the black beans are slightly covered, and then pour in the light soy sauce.

4. Simmer over low heat until cooked. When the soup is almost dry, add sugar and stir-fry until it is dry.

Key points for cooking black beans in Korean sauce:

1. It will be easier to cook the black beans if you use small black beans.

2. You can use white sugar as sugar, but I prefer brown sugar, which also nourishes the kidneys and blood.

3. The prepared black beans can be kept in the refrigerator for about a week. Just use clean chopsticks to separate some out when eating.