Checkpoints before requesting for service
46
Resolution
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Soak the soybeans (Baktae) in the
water for 10 to 14 hours and then
completely boil them for 5 to 6 hours
until the water becomes sticky.
Completely boiled beans maintain the
shape but will be easily crushed.
(Refer to page 34 for details on How to
make delicious Chungukjang)
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If you put in the boiled beans without
cooling them down, they will be too
humid to be fermented and will cause
an irritating smell. Cool down the
boiled beans in room temperature for
about 15 minutes and then mix them
by shaking the tray before putting
them in the compartment.
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If you open the door during
fermenting, the humidity and
temperature can change affecting the
fermenting process.
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When the dew drops from the cover
of the tray falls on the beans during the
fermenting process of Chungukjang,
the sticky resin (bacteria) on the
Chungukjang melts. Therefore when
open/closing the drawer or when
removing the tray, be careful not to
shake it.
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Some imported or old soybeans are
processed with preservatives. If you use
these soybeans the bacillus will not be
active to start fermenting the beans. Use
domestic soybeans (Baktae).
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The condition of the completely
fermented Chungukjang differs by the
quality of soybean, cooked level and
fermenting process.
Successfully fermented Chungukjang
has the following characteristics.
- There is no resin but the surface of the bean
turned white.
- Where there is resin that forms strings and
disappear
- When the resin is sticky like pizza cheese
Chungukjang is
not fermented
Check
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Did you adequately soak the
soybeans in water and boiled
them completely?
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Did you cool down the
soybeans before putting
them in the drawer left
compartment of the
refrigerator?
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Did you open the door during
fermenting?
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Did the water drops from the
cover of the tray fall?
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Did you use imported or old
soybeans?
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Did the resin (bacteria) form?
