Chunggukjang Siraegi Jungoal

It can be made in 2-3 days through fermentation

of boiled soybeans. Adding Bacillus subtills,which is

usually contained in the air or in the rice straw at

about 4c without adding salt compared with the much longer fermentation period required for doenjang, another,less pungent variety of Korean soybean paste.

Today I am making ttokbokki. Tteokbokki is

the most popular Korean street food, I used to

eat a lot of ttokbokki after school when

I was small.