청국장 (영어)

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목차

1. cheonggukjang
2. Production process
3. Medical benefits
4. How to eat

본문내용

1.청국장///cheonggukjang
Cheonggukjang is a traditional Korean food made from fermented soybeans. As a rich source of protein. For some, Cheonggukjang can be an acquired taste due to its powerful smell, strong flavor, and sticky consistency.

2.Production process

1.(콩 사진) Cheonggukjang is made from soybeans, typically a special type called Cheonggukjang soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily.

2.(콩 씻는 사진) The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans.

3.(콩 찌는 사진) Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time.

4.(균 사진) The beans are mixed with the bacterium Bacillus subtilis. From this point on, care has to be taken to keep the ingredients away from impurities and other bacteria.

5.(발효 숙성 사진)The mixture is fermented at 40°C for up to 24 hours. After the Cheonggukjang is cooled, then aged in a refrigerator for up to one week to add stringiness. During the aging process at a temperature of about 0°C, the Bacilli develop spores, and enzymatic peptidases break down the soybean protein into its amino acids.

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