[Young Miller] Seoritae Black Soybean Misugaru

100% Korea-Grown Grains, No Sugar [Young Miller] Seoritae Black Soybean Misugaru Seoritae is ubiquitous in Korea—the black soybean used in kongguksu’s chilled, creamy broth, stirred into misugaru, and blended into soy milk by health-conscious Koreans. Prized for its high protein content, Seoritae is also naturally rich in anthocyanins—the antioxidant pigments responsible for its deep-black skin. Compared with ordinary yellow soybeans, it has a naturally sweeter, nuttier flavor and a richer, creamier finish. That slight natural sweetness means it often needs little to no added sugar — something people watching their weight (dieting) especially appreciate. So what's in this Seoritae Black Soybean Misugaru? Full Ingredients List: It’s a simple blend of four ingredients (All Korea-grown, not imported): Seoritae black soybeans: 60% Black sesame seeds: 20% Black rice: 10% Brown rice: 10% Most misugaru is pan-roasted from the outside in, which can scorch the surface before the center's cooked through. Young Millers does it differently — a specialized pressure-roasting method that steams and roasts each grain evenly, inside and out, in a single pass. The result: a smooth, gentle texture, and a deeper, rounder flavor that's distinctly nutty, balanced, true to the grain. To prepare: Stir 5 heaping scoops (25g) into 200ml of milk or soy milk. Add a touch of honey if you like it sweeter. To keep: Store sealed in a cool, dry place; refrigerate through the humid summer months. In Korea, many people start the day with a cup of misugaru — an easy stand-in for breakfast.