Cheonggukjang
Ingredients: soybeans, green chili pepper, red chili pepper · 1680 min cook time · 320kcal · $5.69
Ingredients
907g soybeans, 1개 green chili pepper, 1개 red chili pepper
Instructions
1. Soak the soybeans in water for 24 hours in advance.
2. Place the soaked beans and water in a pot at a 1:4 ratio. Once it begins to boil, reduce the heat to low and simmer for a total of 4 hours until the beans are very tender.
3. Drain the water from the cooked beans. (Do not discard the cooking water; drink it like tea or use it in other dishes.)
4. Place the beans in a bamboo basket, make a hole in the center, and lightly sprinkle some of the cooking water over them to keep them moist.
5. Ferment for 48 hours (two days) while maintaining a temperature of 110℉(43℃)–130℉(54℃) using an electric heating pad and a blanket.
6. Finely chop the green and red chili peppers and add them to the fermented cheonggukjang. Mash them using a mortar and pestle or a food processor, leaving some texture.
7. Portion into 1-cup servings, shape them, seal tightly, and store in the refrigerator or freezer.
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