Cutting the intestines..
I split the soy sauce at 410,000 won
6 serving
Within 999 minutes
윤씨네삼남매
Ingredients
  • a thick salt
    enough
Cooking Steps
STEP 1/15
It's been 41 days since I made the sauce, so I'm splitting it.
I think the fermented soybean lump is well-cooked after taking out the nurmi.
STEP 2/15
First, take out 3 pieces and break them.
STEP 3/15
Add about 15 ladles of soy sauce to adjust the concentration.
STEP 4/15
I put in a lot of soybean paste because it needs to be aged so that it's a bit dry.
STEP 5/15
Like this, doenjang is done..
STEP 6/15
Put it in a doenjang container and spread it on top of bay salt.
STEP 7/15
Put the lid on the veranda and let it ripen for another 6 months.
STEP 8/15
The soy sauce left after taking out the fermented soybean lump..
STEP 9/15
Filter it on a cotton cloth and put it in a bucket.
STEP 10/15
That's about this much..
I'm boiling it now.
STEP 11/15
Boil until the white membrane comes up and turn off the heat.
You're not supposed to boil it hard
STEP 12/15
It's bubbling and it removes it.
STEP 13/15
Cool it down and put it in a container.
STEP 14/15
To make it taste better, pour the 8 year old soy sauce into the soy sauce and mix it with about 3 cups.
STEP 15/15
Now the soy sauce is done..
Put the lid on the veranda and let it ripen.
Then, I'm done cutting the intestines
You don't have to put in soy sauce, but I put it in because I have it at home
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