Скачать или смотреть 🇰🇷韩国黄豆酱&汤酱油 :: Homemade Fermented Soybean paste（DoenJang）and Soup Soy sauce :: 집된장 & 국간장 담그는 법 [32]

#장가르기 #韩国 #黄豆酱 #汤酱油
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[食材：Ingredient :재료]
※First day※
1. 7kg 发酵黄豆砖 Fermented Soybean block 메주
2. 3kg 粗盐 Kosher salt 소금
3. 10L 清水 Water 물
4. 7 pcs 红辣椒干 Dried red chili 빨간 건 고추
5. 2 pcs 黑碳 Charcoal 숯

※45-60天后 :: 45-60 days later :: 45-60일 후※
1. 1kg 发酵黄豆粉 Fermented Soybean powder 매주가루
2. 1200g 辣椒仔粉 Chili seed powder 고추씨가루
3. 600g 香菇粉 Shiitake mushroom powder 버섯가루
4. 400L 豆酱水 Soup Soybean water 국 간장

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[作法]
1. 先将发酵黄豆砖，用清水，清洗干净。尽量将豆砖的灰尘和发霉的地方，用刷子刷干净。
2. 放在阳光充足和通风处，凉干，备用。
3. 大盆中倒入10L清水。然后倒入3kg盐。
4. 用勺子轻轻搅拌至所有的盐溶入于水中。
5. 因为不同厂家盐的咸度有不同，要知道水的咸度是否足够，盐水里，放入一粒生鸡蛋，拿韩币500元比一比鸡蛋浮出水面的圆形大小，是否与韩币同大小。如果一样，就表示咸度足够了。
6. 水的咸度掌握了豆酱和酱油的成功与否。太咸，豆酱就会过咸部好吃。不够咸度，会造成豆酱发酵时，长虫和严重发霉。所以控制水的咸度非常重要。
7. 大缸需消毒，用酒精将缸里面的上下抹一遍。
8. 把盐水全倒入缸里。
9. 过滤盐水。
10. 放入风干好的发酵黄豆砖、红辣椒和黑碳。
11. 将大缸放在阳光足够和通风的地方。搁至发酵45天到60天。

※45-60天 后※
★豆酱
1. 先将辣椒干和黑碳取出。
2. 将浸泡的发酵黄豆砖取出，放入大盆中。
3. 将浸泡的发酵黄豆砖捏碎。
4. 倒入1200g 辣椒仔粉、600g 香菇粉、1kg 发酵黄豆粉，用手搅拌均匀。
5. 再加入400L的豆酱水搅拌均匀。这样就成了韩国豆酱。
6. 豆酱的湿度必须足够，因为在二度发酵时，会流失部份水份。
7. 为让豆酱更细嫩，用手搅拌机，将豆酱搅拌一遍。
8. 将豆酱全部倒入大缸里。豆酱上层撒满粗盐，最后，用朔胶纸铺在上面，再盖一层粗盐以防发霉。
9. 搁在阳光充足和通风的地方，再发酵3-6个月。（住在组屋的，在3-6个月后，将豆酱取出，倒到大桶里存防在泡菜冰箱里继续发酵。（豆酱是放着发酵越久越香浓）

★汤酱油
1. 将发酵的黄豆砖取出后，缸里剩下的豆酱盐水，就成了汤酱油。
2. 将汤酱油倒出，用大火煮滚5分钟，熄火，放凉。
3. 过滤汤酱油。
4. 缸里面，用酒精上下消毒一遍。
5. 大缸内倒入汤酱油。盖好。放在阳光充足和通风的地方，让他继续发酵。如果可以的话，酱油放久点才用，因为酱油是放着发酵越久越香浓。

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[Making method]
1. Wash the fermented soybean blocks with water first. Try to clean the dust and moldy areas of the bean bricks with a brush.
2. Place it in a sunny and ventilated place, let it dry, and set aside.
3. Pour 10L of water into a large basin. Then pour in 3kg of salt.
4. Stir gently with a spoon until all the salt is dissolved in the water.
5. Because different manufacturers have different salt levels, it is necessary to know whether the water is salty enough. Put a raw egg in the salt water, and compare the size of the upper round egg surface with 500 won. And see whether it is the same as the upper round size of the egg surface. If they are the same, it means that the saltiness is sufficient.
6. The saltiness of the water determines the success of soy bean paste and soy sauce. If it is too salty, the soy bean paste is too salty. Insufficient saltiness will cause worms and severe moldy when the soybean paste is fermented. Therefore, it is very important to control the salinity of the water.
7. The Hangari needs to be disinfected. Wipe up and down inside the Hangari with alcohol.
8. Pour all the salt water into the Hangari
9. Filtered brine。
10. Add the fermented soybean blocks, red peppers and black charcoal.
11. Place the large Hangari in a place with sufficient sunlight and ventilation. Leave it to ferment for 45 to 60 days.

※45–60 days later※
★Soybean paste (Doenjang)
1. First take out the dried chili and black charcoal.
2. Take out the soaked fermented soybean blocks and put them in a large container.
3. Crush the soaked fermented soybean blocks.
4. Pour 1200g chili seed powder, 600g shiitake mushroom powder, 1kg fermented soybean powder, and stir evenly by hand.
5. Add 400L of soybean paste water and stir well. This becomes Korean soy bean paste.
6. The humidity of the bean paste must be sufficient, because part of the water will be lost during the second fermentation.
7. In order to make the bean paste more delicate, stir the bean paste with a hand blender.
8. Pour all the soy bean paste into a large Hangari. Sprinkle the top layer of soybean paste with coarse salt. Finally, spread it with plastic paper and cover with a layer of coarse salt to prevent mildew.
9. Put it in a sunny and ventilated place, and ferment for another 3-6months. (For those living in a high rising house, take out the soy sauce after 3-6months, pour it into a big container and store it in the kimchi refrigerator for continuing to ferment. (The longer the soy sauce is left to ferment, the more fragrant it will be)

★Soup soy sauce
1. After taking out the fermented soybean blocks, the soy sauce brine left in the jar becomes soup soy sauce.
2. Pour out the soup soy sauce, boil on high heat for 5 minutes, turn off the heat, and let cool.
3. Strain the soup soy sauce.
4. Sterilize the inside of the Hangari with alcohol up and down.
5. Cover it. Put it in a sunny and ventilated place, and let it continue to ferment. If possible, place soy sauce for a bit longer time, because the longer it ferments the more fragrant it will be.

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