Cheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soy beans
Cheonggukjang is a fermented paste used in . It contains whole as well as ground soy beans. It can be made in 2 to 3 days through fermentation of boiled soybeans at 40 degrees Celsius without adding salt, compared with the much longer fermentation period reqired for
Doenjang is a traditional Korean fermentation soybean paste. Beans are boiled and ground by rock into fine bits and formed into a block, which is called meju....
another, less pungent variety of Korean soybean paste. Like many forms of doenjang, cheonggukjang is paste-like in texture but also includes some whole, uncrushed soybeans.
Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.
This is instant Cheonggukjang, you could enjoy this healthy, well-being Cheonggukjang in five minutes.
Put Cheonggukjang into the pot and cook for five minutes.