Making Soy Sauce at Home
There is a high probability of success if you make homemade soy sauce on the first lunar month. After finishing Lunar New Year's Day, we put soy sauce in the house. It would be nice to buy soybeans and boil them during the soybean harvest season, but I bought them because it was difficult to float them.
6 serving
Within 120 minutes
박분금
Ingredients
  • fermented soybean lump
    8kg
  • Salt
    3kg
  • Water
    10bottle
  • dried red pepper
    3ea
  • dried jujube
    3ea
Cooking Steps
STEP 1/8
Buy fermented soybean lump 8kg (Korean word) at Nonghyup Hanaro Mart, wash it with a brush and dry it in the sun for 2-3 days.
STEP 2/8
Dissolve 3kg of sea salt in 20L of water.
(Salt is about 15%, and you can add raw eggs and float it to the size of a 500 won coin.)
STEP 3/8
Wash and put fermented soybean lump, salt water, dried red pepper, and dried jujube in a 25L jar dried in the sun
When heated charcoal is put in a jar, it makes a sound and absorbs impurities.
STEP 4/8
Close the lid and leave it for three days, and enjoy the sun on a fine dust-free sunny day.
STEP 5/8
If you take out the fermented soybean lump after 80 days, soybean paste and salt water become home soy sauce~
STEP 6/8
(Additional explanation) White mold in soy sauce is a good fungus, so you don't have to worry. If there is a blue black mold, remove it and boil it for storage.
STEP 7/8
(Additional explanation) You can eat soybean paste without throwing it away if you put salt in a plastic bag and cover it with it when you ripen it.
If the soybean paste is salty, boil and mash 1C cup of soybean paste in 5C and keep it in the refrigerator.
STEP 8/8
Successfully making soy sauce at home! Fighting!
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