How to make delicious Chungukjang and
general knowledge about Chungukjang
How to make delicious Chungukjang
Prepare ingredients (soybeans)
Domestic soybeans (raw, Baktae) 500g, large cooker, Chungukjang tray
※ Some imported or old soybeans with preservative may not be fermented.
Wash the beans in clean water for one or two times.
Be careful not to damage the beans when washing.
Put 500g of soybean in the large cooker and put in 3-4 times the water.
The soaking time may differ depending on the water temperature.
Chungukjang is fermented better when boiled after soaking for a certain time.
Boil hard in strong fire for 30 minutes and with the lid
slightly open, boil another 5-6 hours in weak fire until
water becomes sticky. If more water is needed
during the boiling process, add some warm water.
※ If the beans are not completely cooked to the inside, the
bacillus will not act and not ferment the beans.
When the beans are well cooked, turn off the fire and
leave it for about 20 minutes. At this time mix the beans
until some bubbles form on the top.
Cool the soybeans and ferment Chungukjang
Drain the soybeans on the tray and cool it in room temperature for about 15 minutes (bean
temperature of 40 ). After shaking and mixing for 2 to 3 times, pour them in the drawer left
compartment of the Kimchi refrigerator. (When you try to ferment hot soybeans, it will not work
because they have too much moisture.)
At this time, have the Kimchi container removed from the drawer left compartment of the
Kimchi refrigerator and set it to Chungukjang storage. When you pour the soybeans in the
compartment, immediately change the setting to fermenting Chungukjang.
heavy cook for
<What are well cooked beans?>
◆ When the soybeans are well
cooked, the color turns to dark
brown and the water will be sticky.
◆ Even though the shape of the bean
is maintained, it will be easily
crushed once pressed.
◆ Boiled beans are very tasty.