정월장 쉽게 담가보아요~ 장 담그기 상세방법/메주와 물 소금의 비율/장 담그기 좋은 날짜

Hello. This video is about making jang (Korean soybean paste). I make jang every two years, and while I filmed a video two years ago, I've improved upon some of the shortcomings and made it more detailed. I hope this video helps you make jang during the first lunar month (January) or later. ^^ Jeongwoljang: Jang made in the first lunar month (January) Ingredients: Meju (fermented soybean paste), salt, red peppers, red jujubes, charcoal 1. The ratio of meju, salt, and water is 1:1:4. 2. Since Jeongwoljang is aged for a long time, you can use about 0.8 parts salt. 3. When you add an egg, it should float to the size of a 100-won coin. For March and April jang, it should be about the size of a 500-won coin. 4. Add the red peppers, jujubes, and charcoal in odd numbers, and add them all together to make an odd number. They say odd numbers are considered lucky, so this has been the practice for a long time. I don't believe it myself, but I just did it for fun. ^^ Thank you.