"시판 된장 못 먹게 됩니다" 물 끓일 때 '이것' 안 하면 무조건 상해요! (간편 집된장)

🥣 Simple Doenjang Recipe (Based on 1kg of White Soybeans) 📌 Ingredients Main Ingredients: 1kg White Soybeans (Meju Beans), 1kg Meju Powder Salt Adjustment: 2L Water, 600g Sea Salt (A pinch of salt for addition) 👩‍🍳 Preparation Steps Soaking Beans (12–14 hours): Soak the white soybeans thoroughly for at least 12 hours, then wash them clean. Boiling Beans (4–5 hours): Place the soaked beans in a pot and boil over high heat. Once it boils, reduce the heat to low, leave the lid slightly ajar, and simmer gently for 4–5 hours. Steaming (2 hours): Turn off the heat, close the lid, and let it cool and steam for 2 hours. Making Beans: Separate the beans from the liquid while they are still hot, then mash them, leaving some bean particles intact. Boiling the Saltwater: Add water to the separated soybean milk to make a total of 2 liters, then bring it to a rolling boil to prevent the growth of unwanted bacteria. Add 600g of sea salt to the boiling water and dissolve it completely. Mixing: Add 1kg of meju powder and crushed soybeans to the hot saltwater and mix well with a spatula to achieve the desired consistency. Filling the Container: Spread salt on the bottom of the container. Press the soybean paste down firmly to prevent air from entering. Flatten the top, cover with a layer of sea salt, and seal with plastic wrap. Aging (70–80 days): Aging for 2–3 months at cool, dark room temperature without opening the container is complete, after which it is refrigerated. #SimpleSoybeanPaste #MakingHomemadeSoybeanPaste #WhiteSoybeanPaste