How to Make Soybean Paste in Part 6 of the "I'm Going to Do It i
These days, you buy a lot of soy bean paste at the mart I don't even dare to make doenjang at home It's even harder if you live in an apartment The doenjang that I've been making for many years Compared to the doenjang you buy It's delicious, but you can make it simple I'm going to share If you try it once You'll be able to keep making it It's easy in meaning Thank you.
6 serving
Within 999 minutes
자연주부
Ingredients
  • fermented soybean lump
    2mass
  • dried red pepper
    2ea
  • jujube
    2ea
  • egg
    1ea
  • Bottled water
    6.5L
  • Salt
    1.4kg
Video
Cooking Steps
STEP 1/9
Two lumps of fermented soybean lumps (2.5kg)
Wipe the surface with a brush
Please wash it thoroughly
STEP 2/9
in a sunny place
Please dry it
STEP 3/9
Pour in 6.5 liters of bottled water
STEP 4/9
Add 1.4kg of salt to the bottled water
Stir it well
STEP 5/9
I'll float an egg and it's 500 won coin size
It's the right salinity if you think of it as much
STEP 6/9
I'll put it in a jar now
Add the fermented soybean lump
STEP 7/9
Put a strainer on the jar
STEP 8/9
It's made with a cloth on top of the strainer
Please pour salt water
STEP 9/9
So that the fermented soybean lump is well soaked in salt water
Press down on the bamboo and put it in
I only used one
If you use two letters
It's better
If you don't have bamboo, you can skip it
When the fermented soybean lump rises above the salt water
It could rot
Open the lid and put it in salt water
Press it to take care of your skin more often
Cover the glass and put it on the veranda
Cook for 30 to 50 days
I'm going to get married
Doenjang needs to be soaked before the cold goes away to use less salt You need to ferment and ripen it when it doesn't cover the skin I like the taste of course
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