Making doenjang (2kg of meju)
Would you believe that the soybean paste sold at the market is 3%? After I met you on the show a few years ago Since then, I started eating soybean paste at home, even if it was a little cumbersome. I heard that the New Year's market is the best, so according to the lunar calendar.. I made it quickly before the New Year's Day..(Laughing) It is said that horse days or handless days are good for making soy sauce. After dipping the sauce, you can cut the sauce 40 to 60 days later.~~ It's not as hard to make doenjang, so should we put it in together?
6 serving
Within 60 minutes
엄마의집밥이야기
Ingredients
  • fermented soybean lump
    2kg
  • Bottled water
    6L
  • a sun-dried salt
    200cc
  • dried red pepper
    3ea
  • jujube
    5ea
Cooking Steps
STEP 1/15
Prepare fermented soybeans, dried peppers, charcoal, jujube, bottled water, bay salt, and a jar to be aged and a glass lid.
* You can buy charcoal + dried peppers as a set at the market or the mart.
STEP 2/15
It's better to have a yellow inside when you cut a good fermented soybean lump, and it's better to have white mold.
* The fermented soybean lump used to make soybean paste 3 years ago
STEP 3/15
It's a fermented soybean lump from my parents' house.
It looks a little different from the fermented soybean lump above.
* Wash the foreign substances on the outside of the fermented soybean lump, remove the moisture, cut them in half, and remove the mold inside using a toothbrush.
STEP 4/15
If there is too much mold, wash it clean (remove using a toothbrush) and drain it for about a day.
STEP 5/15
It's good to make salt water for soybean paste in advance and let the foreign substances sink for about a day or a day.
The ratio of fermented soybean lump, salt, and water is
1:1~1.2:3~4 is ideal
Depending on the region, it may vary slightly depending on the date of immersion
STEP 6/15
Prepare the coarse salt without the salt.
STEP 7/15
If you float an egg washed with salt water and it's about the size of a 500 won coin, you can think of it as a salt concentration for soybean paste.
STEP 8/15
Disinfect the washed jar.
(I couldn't get straw because I was in Seoul, so I used a kitchen towel.)
Wipe the soot in the jar cleanly with a kitchen towel.
* I'm using the fire, so be careful not to get burned
STEP 9/15
Put the fermented soybean lump in the sterilized jar.
STEP 10/15
Pour in salt water.
STEP 11/15
It's good to use a sieve when pouring salt water.
* If you don't have time and can't afford to let salt water sink for a day or so
STEP 12/15
It's a sunken foreign substance in salt water.
STEP 13/15
I heard it's good to heat the charcoal and put it in a jar, so I heated it up in a gas stove.
* Be careful because you might get burned.
STEP 14/15
Add charcoal and pepper and jujube.
* Wipe dates and peppers cleanly with cotton cloth or kitchen towel.
STEP 15/15
Cover the glass jar and get a good sun,
You can ripen it for 40 to 60 days in a well-ventilated place and then split it.
* You can ripen it for a year and divide it into jang. (It varies from region to region to house)
- Good fermented soybean lump is good to have white mold - I like fermented soybeans made with domestic beans.
Cooking review
5.00
score
  • 787*****
    score
    I didn't know how to make soybean paste with fermented soybean paste, but now I have confidence
    2020-09-06 16:44
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