Japan is called Natto, Korea is called Cheongkuk sauce, the Korean literally translated is rotten sauce (because of the flavor of the relationship, right)

The kind of sauce you are talking about is also shredded to be right.

Cheongguk paste depends on the amount of silk in it. If it's fermented well, it will have a lot of threads, and the beans will be sticky, and the flavor will be relatively strong.

The recipe is also very simple.

I saw my mom do it like this.

Put the soybeans in a pot and cook (rot).

Then strain out the water.

It's best to have a pot or vessel with lots of holes for holes, line it with saran wrap and then pour the strained out water into the beans.

Then close the seal (just cover the beans with the leaky gauze) and wrap the vessel with a quilt or something.

Note!

The beans should be placed in the pot when they are very hot and bubbling.

Then just put it in a milder place, not too cold.

After about 2 to 3 days, open it up and see how it comes out.

Note!

Can't open it earlier to see.

Pull apart the beans with a spoon and lift them upwards. The longer the silk pulls the better the fermentation.

Then it's ready to store in the fridge.

Some people want the soup to have a stronger flavor and like to use a meat grinder to grind the beans into soy milk.

If you can't see the silk when you open it, smell it.

If there is a stinky odor (not rotten stench!) ), it means it's still edible.

But it's not that positive~

If you don't have a vessel with holes, you can put clean grass under a regular pot. Then you can wrap it in gauze and then wrap it in a quilt ......

Same thing ......

and it's OK.