How to make pickled soybean paste and cheongyang chili pepper th
Original recipe It's fermented with soybean paste only Noji, summer, cheongyang chili pepper pickles It's easy to put it in, so you don't have any appetite When it's hot or cold, put it in cold water I wanted you to eat it I made it And The last one is soybean paste and cheongyang I'm showing you pickled peppers, too Please refer to it when you put it in It's still summer, so it's very spicy There's chili pepper as such As long as it's not spicy peppers It's enough for summer You can eat it
6 serving
Within 60 minutes
정연네
Ingredients
  • Cheongyang red pepper
    2kg
  • Sugar
    1paper cup
  • Soybean paste
    3paper cup
  • bean powder
    1paper cup
  • Vinegar
    5TS
Video
Cooking Steps
STEP 1/6
First, I'm going to dip the chili in
Put the vinegar in just enough water
Pour it in About 5 to 10 minutes
Let it soak for a while and clean it up
Wash it
STEP 2/6
It's like brown sugar to get rid of the moisture
another cup of sugar paper
(200g) on the market
3 cups of soybean paste paper cups (600g)
a cup of bean flour paper
(200g)
First, doenjang and sugar sold in the market
Mix the bean powder well and mix it well
Instead of bean powder, I put mixed grain powder
You can eat it But since it's summer
During room ripening, cover twice a day
Open it and use osmotic pressure to hydrate it
If you don't give it to me, I'll step down
It can get rid of hair loss So
Keep the container of pickled vegetables close to you
If you flip it over and take care of it
It is possible.
STEP 3/6
Mix it with the sauce
After putting on the pickled peppers
for the past 7 days
Turn the water upside down twice a day
You need to ripen it indoors
It's done So
In summer, I always turn it upside down twice a day
Please let it ripen Otherwise, it'll ripen
I'm getting goose bumps So
One day for seven days
Turn it upside down twice and let it ripen
STEP 4/6
Regular soju (16.5%)
a glass of beer (250ml)
During a day of aging, the moisture
The moisture came out too little
osmotic pressure due to absence of
It doesn't develop very well
It hydrates your skin
It also has a preservative effect
Soju with a beer cup
One cup (250ml)
The blue pepper that's poured and undercooked is
I put it inside and turned it upside down
Next, close the lid and do it again
Let it ripen
Likewise, twice a day
I'll turn it upside down for the rest of the week
If you ripen it, it's done
STEP 5/6
It's summer, so for a week
Turn it upside down twice a day
If you take out the moisture, it's ripened
Pickled doenjang chili pepper
I'm going to take out of water
It's a method, so if you leave it as it is
It's going to be salty. So I'll move it
I recommend that you capture it
Boil the remaining soybean paste water
You can check it out, but it's summer
Throwing it away just in case
I recommend it
STEP 6/6
It's been a week since I can't believe it
ripe doenjang cheongyang red pepper
Pickled pickles are supposed to take out the moisture
If you leave it as it is
It's salty, so don't wash up
Please put it in a container and store it
And just keep it refrigerated
Even if you do well, until autumn and winter
You can eat a lot
Keep your hands in the refrigerator as strong as possible
It's a kimchi refrigerator that doesn't go well
I hope you eat it for a long time
I recommend it
And the lid is hot because it's summer Open it twice, and it's osmosis You have to take out the moisture to get it in quickly It doesn't go bad Please keep that in mind
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