Dosirak lunchbox with sweet black soybeans, fried fish sausage, sunny side up egg and anchovies

Soak one cup of dried black soybeans in two cups of cold water.

Bring the beans and soaking liquid to a boil in a small saucepan and simmer gently about 10 minutes.

Add a quarter cup of soy sauce and two tablespoons each of sugar and mirin; cook until softened but still firm, 20 minutes to an hour, adding a splash of water if dry.

Finish with two tablespoons of corn syrup; taste and cool about 10 minutes.

Peel the skin from the fish sausage, cut into medallions on the bias and fry.

Fry an egg sunny side up in a lightly oiled nonstick pan; when nearly done kill the heat and cover to finish the white.

Saute the dried anchovies in a little oil or a dry pan until extra crisp.

Fill the lunchbox with warm rice topped with the egg, the fish sausages beside it, and piles of the black beans, kimchi and anchovies in the last third.

Break up the egg, close the lid and shake thoroughly before eating.