#Making soy sauce doenjang #
I make soy sauce in February, and after 40 or 50 days, I cut soy sauce There was not enough homemade fermented soybean lump, so I bought commercial fermented soybean lump and put two kinds in it
6 serving
Within 999 minutes
Anna의밥상
Ingredients
  • fermented soybean lump
  • Salt
Cooking Steps
STEP 1/8
After 40-50 days of putting soy sauce, the fermented soybean lump blooms and the color of soy sauce turns red
STEP 2/8
Homemade meju
STEP 3/8
Close 1 and separate soy sauce and soybean paste
STEP 4/8
Separate pork and soy sauce
STEP 5/8
Add salt and old soy sauce to the separated soybean paste
STEP 6/8
Put four in a bottle. Boil it and store it
STEP 7/8
Doenjang is fermented by making it sunny outside
STEP 8/8
Soybean paste and old soybean paste soy sauce
Doenjang tastes better after 2-3 years of fermentation
Cooking review
5.00
score
  • 872*****
    score
    After separating the liver You told me to mix it with the old soy sauce What if I don't have it? The dried soybean paste is kept in a jar for two or three years I can eat it, right? There's no old soy sauce for soy sauce What should I do?
    2018-10-25 21:14
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