Cheonggukjang (seasoned & canned)
* Technological features
1. After producing traditional Cheonggukjang, bacteria from well-fermented Cheonggukjang are used as the starter culture (mother starter).
- The starter culture (mother starter) of Cheonggukjang is obtained by fermenting steamed beans and straw for 48-72 hours at 42’C in a fermentation device.
-The starter culture (mother starter) of Cheonggukjang is frozen-dried and pulverized. Then, 0.1-0.2g of the starter culture in each E-tube is kept refrigerated for spawning.
- The Cheonggukjang medium (800g) is inoculated with the spawn and cultured for 48 hours at 30’C with the number of bacteria: about 109/ml.
- When Cheonggukjang is produced, above culture solution is sprayed to produce Cheonggukjang with superior and even quality.
2. Seasoned Cheonggukjang
Raw Cheonggukjang is seasoned with radish-base stock and packed in cans.
3. Canned Cheonggukjang provides superior storage (expiry: 2 years) and distribution needs to enhance export.
4. Bacillus cereus, as food poisoning bacteria, is eliminated through sterilization and bacillus subtilis beneficial for fermenting cheonggukjang are kept alive.
5. Separate cultivation steps of strains are used to produce Cheonggukjang with different tastes. (e.g. traditional taste or mild taste)
02. Cheonggukjang (seasoned & canned)
- Canned Cheonggukjang provides superior storage and distribution needs to enhance export.
- Canned Cheonggukjang prevents cheonggukjang from having an unpleasant odor during distribution and is easy to handle.
- As it is pre-seasoned, it is easy to cook.
- Is a versatile food to prepare jjigae (Korean style stew) or as rice side dish or seasoning, and even as healthy alternative to spread on your bread.
- Designed to suit the tastes of foreigners.
- Bacillus cereus, as food poisoning bacteria, is eliminated through sterilization and bacillus subtilis beneficial for fermenting cheonggukjang are kept alive.
- There are two types of tastes; mild taste and traditional taste.
* Uses
- Cheonggukjang Jjigae (stew):
Boil 500cc water and 1 can of Cheonggukjang together for 5 minutes. For better taste, you can add sliced tofu, spring onion, zucchini and green chili together.
- Seasoning
You can use it as seasoning for many dishes, which reduces oily taste.
- Rice side dish or Korean-style marinade
After opening, you can immediately eat it as a side dish or marinade. You can also mix it with cooked rice, like as Gochujang sauce for Bibimbap.
