How to make cheonggukjang (cheonggukjang) with no odor

I would like to explain how to make super-easy cheonggukjang without any smell.

materials

*beans
*pot

Place washed white beans and water in a pot for at least 10 hours.

Since the beans will grow more than expected, there should not be too many beans, and the amount of water should be sufficient.

This is what the swollen beans look like after about 12 hours.

It seems like I'm a bit lost in controlling the amount, but it's not a big deal.

Place the pot on the fire and boil.
There is no need to cook the beans until they are completely soft.
If you make cheonggukjang by cooking it until it is slightly hard, it will become a slightly hard cheonggukjang. (Fermenting it with cheonggukjang did not make it soft.)
If you taste the beans and think they are cooked, cover them with a lid and wait until they cool down. (It will cook a little more during this process.)

Once it has cooled down to some extent, check the amount of water and discard it if there is too much.
The floor shouldn't be too watery, but it shouldn't be too dry either.
It should be slightly pooled on the floor.

If you look at other methods of making Cheonggukjang, they put a wet cotton cloth on top instead of a lid, but
Cheonggukjang can be made even if you just cover it with a lid without a cloth.

Cover and leave at a temperature of at least 20 degrees for 2 to 3 days. (It's perfect if you leave it in the room.)

Finished Cheonggukjang

It's not really that great, but the cheonggukjang is ready to be eaten anyway.

When making cheonggukjang, if you add existing cheonggukjang to help fermentation, it smells.
Cheonggukjang can be made without adding anything, and if you don't add anything, there is almost no smell.

If there is too much, you can divide it into small portions and store them in the freezer, then take them out when needed and leave them in the refrigerator for a day.

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