LG GR-K243PRA User Guide - Page 32

How to make delicious Chungukjang and general knowledge about Chungukjang How to make delicious Chungukjang 1 Prepare ingredients (soybeans) Domestic soybeans (raw, Baktae) 500g, large cooker, Chungukjang tray Domestic soybean 500g Large, think and Tray heavy cook for boiling long hours ※ Some imported or old soybeans with preservative may not be fermented. 2 Soak soybeans Season Winter Spring/Fall Summer Water temperature 0~5℃ 10~16℃ 18~25℃ Wash the beans in clean water for one or two times. Soaking time 12 Hours 9 Hours 6 Hours 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. 3 Boil beans 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. ◆ 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. 4 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. 32