Prepare 500 grams of chickpeas and soak them in water. It was called the night before and boiled in the morning to make cheonggukjang

The chickpeas that have been soaked all night are well-boiled. to think about how much water to pour when boiling I poured plenty of water on the beans in the bottle, but after boiling it, it seems like there's too much water, so it doesn't matter if you pour a little less. I don't think the amount of water is that important. I think we just need to boil the beans well. When you ferment it, you pour out the water

I think it's cooked well because it's boiled for 40 minutes in Casa Mom Cooker. Press down on the chickpeas and boil them until they are crushed

I thought it was only possible with a basket and straw, so I couldn't challenge it easily, but I put the boiled beans in a plastic dripping container and cover it with cotton cloth

I put it in an electric pad and need to ferment it, so I put it in a container that doesn't leak at the bottom and covered it with a tray

I put the temperature on the electric pad at 3 and fermented it. We're now making cheonggukjang

It finished fermentation in 48 hours for two days. After another day or so, it smelled so bad that it stopped fermenting a little earlier. I think they usually ferment for about three days

It's like a natto sold in the market. I'm going to steam the cheonggukjang to make a shape now.k. Personally, I like beans being just there, so I gained enough weight

To season it a little bit, I added a little bit of salt that I made and a little bit of pepper powder

Once you divide it into portions and pack it and store it in the freezer, it's over