지금 담아도 맛있는 집된장 담그기｜알메주에 삶은 콩 섞으면 구수함이 달라요

This is a homemade Korean doenjang made with almeju and deeply cooked soybeans. Using almeju makes it much easier to make doenjang at home. When cooked soybeans are added, the flavor becomes deeper, richer, and more savory. In this video, I show the process step by step: cleaning the almeju, sterilizing the earthenware jar, making salt water, checking the salinity with an egg, mixing almeju with cooked soybeans, and mashing the doenjang again after the first stage of fermentation. ━━━━━━━━━━━━━━━━━━━━━━━ ◆ Ingredients ━━━━━━━━━━━━━━━━━━━━━━━ ▶ Almeju 1kg ▶ White soybeans / Meju beans 500g ▶ Water 3L ▶ Coarse sea salt 650g ▶ Kelp, a little ▶ For sterilizing the jar: Soju, a little Vinegar, a little ━━━━━━━━━━━━━━━━━━━━━━━ ◆ Timeline ━━━━━━━━━━━━━━━━━━━━━━━ 00:00 Preparing to make doenjang 00:46 Cooking soaked soybeans 01:19 Lightly rinsing the almeju 01:45 Sterilizing the earthenware jar 02:07 Making salt water / 3L water, 650g coarse salt 02:24 Checking salinity with an egg 03:31 Draining the cooked soybeans 03:42 Mashing soybeans while hot 04:22 Mixing cooked soybeans and almeju 04:41 Filling the jar 05:00 Covering with kelp after 3 days 05:18 Mashing again after 1 week of fermentation 05:59 Storing in a kimchi refrigerator or a cool place ━━━━━━━━━━━━━━━━━━━━━━━ ◆ Tips ━━━━━━━━━━━━━━━━━━━━━━━ 💡 Cook the soybeans until they are very soft and easy to mash. This helps create a deeper, more savory flavor. 💡 Do not scrub the almeju too hard. Rinse it gently under running water to remove dust and loose crumbs. 💡 When making doenjang in warm weather, make sure to check the salt water concentration carefully. If the salinity is too low, it may spoil more easily. #Doenjang #KoreanSoybeanPaste #HomemadeDoenjang