Friday, July 6, 2018

How to make cheonggukjang

cheonggukjang -

Soybeans that have been soaked in water for 12 hours are boiled in a pan with a large fire. When boiling, the fire is reduced until the soybeans become browned. Then, the soybeans are placed on the straw and wrapped in cloth to begin the process of fermentation. The fermentation process is done between 2 to 3 days and the room temperature is kept warm.

In this process, Bacillus bacteria appear that break down soy protein into amino acids. After 3 days, the soybeans turn black and remove the liquid like cheese. This process also produces a small amount of ammonia that makes the cheonggukjang smelling more sharply than doenjang. Currently cheonggukjang can be used by finely ground and seasoned ginger, salt, garlic, pepper and red chili