How to make soy sauce soybean paste on the veranda of the apartm
Today is the day to make soybean paste by removing the soybean paste from the soy sauce that was made by floating the soybean paste two months ago. Originally, after 40-60 days, if you take out the fermented soybean lump, it becomes soy sauce and soybean paste, but if you take out the fermented soybean lump late, the soy sauce becomes delicious. These days, the weather is cloudy and bad, so I waited for a sunny day, and I got it after about 60 days. The surface of soy sauce with fermented soybean lump is covered with white mold. I never get flustered. The white mold in fermented soybean paste and soy sauce soybean paste is a good fungus that makes delicious and healthy intestines, so the soy sauce is not damaged. The way to tell if it's spoiled or delicious is to dip it in and eat it right away. Soy sauce is so good that I keep dipping it in. Doenjang is also fresh doenjang, so the color is nice and delicious.
6 serving
Within 999 minutes
Tina소울푸드
Ingredients
  • fermented soybean lump
    6mass
  • black beans
    4cup
  • a thick salt
    2handful
Cooking Steps
STEP 1/11
I put on plastic gloves and removed the mold.
STEP 2/11
Wash the beans and soak them for a day or soaking.
STEP 3/11
Add 1L of water and boil the beans for more than an hour. It's easy to overflow when you boil beans, so boil them in a large pot and when they start to boil, lower the heat to medium low and make sure they overflow.
STEP 4/11
Drain the boiled beans and pound the beans with red beans. You don't need to pound very finely, but please pound roughly. Even if you use the black bean peel as it is, it doesn't bother you when you eat it after being fermented in soybean paste.
STEP 5/11
Remove all the mold, dates, peppers, and charcoal from the surface of the soy sauce, strain the fermented soybean lump, place it at the mouth of the jar, drain the soy sauce, and transfer it to a new jar.
STEP 6/11
Add the boiled and mashed beans little by little, mixing well and serving.
STEP 7/11
Mix the soybean paste and beans well.
STEP 8/11
Press the soybean paste in the jar tightly so that it doesn't air.
STEP 9/11
Sprinkle two handfuls of salt on top.
STEP 10/11
Cover with a strong transparent plastic or cloth and tie the opening tightly with a rubber band to prevent the flies from twisting.
STEP 11/11
You can just ripen the soy sauce, but it's the veranda of the apartment I saw that there wasn't enough sunlight, so I boiled it in a pot for 20-30 minutes. Cover a sieve with a cloth, cover the mouth of the jar, pour the boiled soy sauce, and filter out the fermented soybean lump. If you put it back in the jar and ripen it with a lid, it becomes a deep taste of house soy sauce~^^
- Please remove the mold from the soy sauce. - Mix fermented soybean lump without soy sauce and boiled beans to lower salt and add savory taste. - Place soybean paste on top and sprinkle thick salt on top so that it doesn't go bad. - You have to seal it tightly so that the flies don't get twisted.
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