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ENGLISH
Fast-Fermented Bean Paste(Boiled Bean / Fermentation)
Pour 600ml of water into the stainless inner pot.
Put the stainless steam plate in the stainless inner.
First, insert the germanium ceramic pot
into the germanium inner pot. Next,
put the germanium pot into the stainless inner pot.
Put two servings of soy beans (300g) in the
germanium inner pot and add 400ml of water.
Close the germanium cover.
Close the lid and double check that packing is
correctly fitted and the pressure regulator closed.
Turn the pressure regulator to the high pressure position.
Select the Preversing Boiled Bean mode and press
Start button.
After boiling the soy beans, move the boiled soy
beans into the germanium ceramic pot and pour
the water inside of the germanium inner pot.
Place germanium ceramic pot into germanium inner
pot then close by placing germanium lid on top.
Select the Preversing Fermentation mode and press
Start button.
Close the lid.
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The CUCKOO Pressure Multi Cooker can make the Chonggukjang, fast-fermented bean paste
easily without the macerating process of soy beans. Just put soy beans into the CUCKOO
Pressure Multi Cooker and boil and ferment them. Imported soy beans may not ferment
due to preservatives. Please use Korean good-quality fresh soy beans.
How to Store Cheonggukjang
※To increase the fermentation effect, set the cooking time longer.
After the fermentation, stir the bean paste well with the rice paddle. Put the bean paste in the
mortar and mix and pound it with various seasonings like salt, powdered red pepper, crushed
garlic and ginger. Divide the seasoned bean paste into small portions and put them in an airtight
container or pack them with plastic wrap. Keep them refrigerated for a relatively short period
(about seven days) or keep them in a freezer for a longer term.
Do not store them at room temperature to prevent them from going bad.
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HOW TO COOK CHEONGGUKJANG
ENGLISH
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