Cheonggukjang (Extra-Strong Fermented Soybean Paste)

Steps

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1. 1
   Soak the dried soybeans in water for approximately 24 hours.
   ▶ ≈1:28
2. 2
   Sort through the soaked beans to remove any dead or broken ones, then rinse thoroughly with cold water.
   ▶ ≈1:50
3. 3
   Place the rinsed beans in a pot and add cold water in a 1:4 ratio of beans to water.
   ▶ ≈2:24
4. 4
   Bring to a boil over medium-high heat, then reduce to very low heat and simmer for 4 hours total, stirring every hour, until the beans are very tender and soft.
   ▶ ≈2:39
5. 5
   Drain the cooked beans well. Reserve the cooking liquid as it has a sweet nutty flavor and can be enjoyed as a tea or used for other purposes.
   ▶ ≈4:07
6. 6
   Place the cooked beans in a ventilated basket (bamboo or shallow plastic basket), making a small hole in the center.
   ▶ ≈4:52
7. 7
   Cover the beans with damp cheesecloth or hemp cloth to attract beneficial Bacillus subtilis bacteria from the air. Add some of the reserved bean cooking liquid to keep the beans moist.
   ▶ ≈5:39
8. 8
   Place the basket on an electric heating mat covered with a thick blanket. Turn the mat to level 2, maintaining a temperature between 110–130°F, and ferment for 48 hours (2 days).
   ▶ ≈6:48
9. 9
   After 48 hours, open the basket. The beans should have developed white slimy threads (beneficial enzymes) and have a strong pungent aroma.
   ▶ ≈7:52
10. 10
    Crush the fermented beans using a food processor or mortar and pestle. Do not grind too finely—you should be able to feel the bean pieces in your mouth.
    ▶ ≈9:30
11. 11
    Place green and red chili peppers in the center of a one-cup measuring cup, then fill with the crushed cheonggukjang. Press gently to shape into a compact mound.
    ▶ ≈10:27
12. 12
    One cup of cheonggukjang is sufficient for a stew serving 4 people. Freeze the portioned cheonggukjang for storage; when ready to use, thaw and prepare cheonggukjang stew (jjigae).
    ▶ ≈11:49