Cheonggukjang (Rich Soybean Paste Stew) Cooking Time: 2 hours / Fermentation time: 24 hours Difficulty level: 4 stars
Cheonggukjang, which is strongly liked and disliked by its unique strong smell, is savory and deep-tasting.
And it is known that it has a strong anti-cancer effect. Not only that, but it is also a dish that fosters immunity when immunity is important like these days.
I used soybeans from home, but you can use any bean in the house, such as black beans or chick beans.
Let’s make Cheonggukjang with the Yogurt function of Instant Pot!
Ingredients: 300g of soybeans, salt, red pepper powder, water
Wash the unboiled beans clean and pick out any spoiled or damaged beans.
Then, put soybeans and three times as much water as soybeans in the pot. I used 900ml of water for 300g of beans.
Now close the lid, lock the valve, and cook in Bean mode for 1 hour.
When cooking is done, force the pressure to be released.
When you touch the soybeans and if it is easily crushed, it means it's cooked well enough.
Drain the cooled beans in a colander.
Place the cooked beans in a heat-resistant container.
Put a cup of warm water in inner pot, put a heat-resistant container containing beans, cover it with a white cloth, and close the lid
I used the lid of the Instant pot, but it doesn't have to be the lid, and you can use any regular pot lid to trap heat.
Now, cook with yogurt function for 24 hours. See you tomorrow, Beans!
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I put a cloth on top of the inner pot so that the moisture from the lid does not fall on the beans below.
It's been 24 hours. I'll open the lid. Can you see the thread on the beans?
I'll take it out and take a closer look.
Stir well with a wooden spatula or plastic spoon to prevent good fermented bacteria from dying.
Season the beans with salt and mash them thoroughly.
It's a traditional method to pound beans with a stone mortar, but I don't have one, so I'll crush the beans with my hands.
Separate children's food and add red pepper powder to adults.
The raw cheonggukjang, which is subdivided into small pieces, must be sealed and kept frozen.
How to make Cheonggukjang (Rich Soybean Paste Stew) for 2 people cheonggukjang 100g, sour kimchi 80g, pumpkin 50g, onion 30g, tofu 85g
Put perilla oil on a hot earthen pot or regular pot (seed oil is also fine) and stir-fry the sour kimchi.
Stir-fry slowly, then add the meat you like and fry it more. (You can choose the meat you like, regardless of whether it's beef or pork.)
Add rice water or anchovy stock. It doesn't matter if it’s just water.
When it's simmering, put in pumpkins, onions, and other vegetables at home.
When all the ingredients are ready, add cheonggukjang and dissolve it well.
Since cheonggukjang is a fermented food, all good bacteria will die if boiled for a long time, the point is to put it in the end and boil it quickly.
Season it with salt to your taste.
Lastly, add tofu and it's over!
Cheonggukjang is a savory soup filled with ingredients.
The unique smell of cheonggukjang isn't that strong, so the child ate it well.
It reminds me of my hometown. Everyone, eat healthy meals and take care of your immunity
As small portions of cheonggukjang may go bad easily, make sure to keep them frozen.