아파트에서 된장 담그는법 레시피 소금비율 개량메주 고추 장아찌 깔끔 정리

 

 

 

 

 

집에서 된장 담가보고 싶다면?
아파트에서도 가능한 레시피로 쉽게 시작해볼게요.

 

 

 

 

바쁘신 분은 가장 아래 간단요약 보러가세요 !

아래 목차를 클릭하시면 해당 위치로 바로 이동합니다

목차

 

 

 

 

 

 

된장담그는법

 

 

 

 

 

 

 

 

 

 

아파트에서 된장 담그는 기본 레시피

 

단계	내용	재료	비고
1. 메주 준비	메주 씻고 말리기	메주 2kg	흰곰팡이 메주
2. 소금물	염도 18-20% 맞추기	물 6L, 소금 1.5kg	천일염 사용
3. 항아리 준비	소독 후 말리기	항아리 10L	유리뚜껑 권장
4. 숙성	40-60일 발효	숯, 건고추	베란다 관리
5. 장 가르기	된장 치대기	메주가루 200g	6개월 숙성

 

아파트에서 된장 담그는 건 생각보다 쉬워요. 메주 2kg으로 시작하면 10L 항아리에 딱 맞아요. 먼저 메주를 솔로 문질러 곰팡이와 먼지를 제거하고 햇볕에 하루 말려주세요. 흰곰팡이가 핀 메주가 좋아요, 검은 곰팡이는 잡균이라 피해야 해요. 소금물은 물 6L에 천일염 1.5kg으로 염도 18-20% 맞추면 딱이에요. 베란다에서 발효시키면 공간 걱정 없고요. 정월에 담으면 맛이 깊어진답니다 :).

 

소금물 농도가 제일 중요해요. 물과 소금 비율은 메주 무게에 따라 조절하는데, 메주 1kg당 물 3L, 소금 0.75kg이 기본이에요. 소금물은 하루 전 미리 만들어 불순물을 가라앉히면 깔끔해요. 항아리는 소독 후 완전히 말려야 곰팡이 걱정 없어요. 유리뚜껑 항아리 쓰면 공기 통하고 관리도 편해요. 처음이라면 작은 항아리로 시작해보세요.

 

발효는 베란다에서 관리해요. 항아리에 메주 넣고 소금물 부은 뒤 숯과 건고추 몇 개 넣으면 잡냄새 줄어들어요. 40-60일 숙성 후 메주가 부드러워지면 장 가를 준비하세요. 메주가 단단하면 발효 덜 된 거라 좀 더 두세요. 온도 20-25도 유지하면 실패 확률 낮아져요. 햇볕 잘 드는 베란다면 최고예요 !!

 

장 가르기가 마지막 단계예요. 숙성 끝난 메주 건져서 치대면 된장이 완성돼요. 간장은 따로 빼서 병에 담고, 된장은 메주가루 200g 추가해 부드럽게 만들어요. 치댄 된장은 다시 항아리에 넣어 6개월 더 숙성하면 깊은 맛이 나요. 처음엔 번거롭지만 한 번 해보면 계속하고 싶어져요 :).

 

 

 

 

 

 

 

 

개량메주로 간단히 된장 담그기

 

단계	내용	재료	특징
1. 메주 세척	빠르게 헹구기	개량메주 3kg	알알이 콩
2. 소금물	염도 17% 준비	물 9L, 소금 1.8kg	간장 최소
3. 담그기	망에 넣어 침지	망사 주머니	통기성 좋음
4. 숙성	2-3개월 발효	항아리 15L	간단 관리

 

개량메 Saving time is key with individual soybeans. Individual soybeans, or individual soybeans, are soaked and rinsed quickly to avoid over-soaking, which can lead to spoilage. Then, they’re placed in a breathable mesh bag and submerged in saltwater with 17% salinity. This method is perfect for apartments since it doesn’t require large spaces. The process is straightforward and reduces the risk of contamination :).

 

Saltwater prep is super simple. For 3kg of soybeans, mix 9 liters of water with 1.8kg of sea salt to hit that 17% salinity sweet spot. Let the salt dissolve overnight to settle impurities, then pour it over the soybeans in a clean container. A mesh bag keeps everything tidy, and you can reuse it for future batches. This setup minimizes mess and makes handling easier, especially in small spaces.

 

Fermentation is low-maintenance. Keep the container in a cool, shaded spot—around 20-25°C—for 2-3 months. Check occasionally to ensure no mold forms; a bit of white mold is fine, but green or black means trouble. After fermentation, the soybeans should be soft enough to mash easily. Mash them into a paste for doenjang, and you’re good to go !!

 

Why individual soybeans rock. Unlike traditional block meju, individual soybeans ferment faster and are less prone to uneven fermentation. They’re also easier to source—check online or local markets. After mashing, let the paste sit for another 3-6 months for deeper flavor. You’ll have fresh, chemical-free doenjang that beats store-bought any day :).

 

 

 

 

 

 

 

 

Doenjang Without Soy Sauce Extraction

 

Step	Task	Ingredients	Notes
1. Prep Meju	Wash and dry	Meju 2.5kg	Avoid black mold
2. Saltwater	Mix and settle	Water 6L, Salt 1.2kg	15% salinity
3. Ferment	Submerge meju	Charcoal, chili	40-50 days
4. Mash	Knead into paste	None	No extra water
5. Age	Store in jar	None	3-6 months

 

Want full-flavored doenjang without soy sauce? Use 2.5kg of meju and keep the saltwater light at 15% salinity—that’s 6 liters of water with 1.2kg of sea salt. This keeps all the rich umami in the paste instead of losing it to soy sauce. Wash the meju gently and dry it well to avoid contamination. It’s perfect for those who love a bold, concentrated flavor :).

 

Saltwater is your flavor foundation. Mix the salt and water a day ahead so it’s clear and free of grit. Submerge the meju completely, adding a piece of charcoal and a few dried chilies to keep things clean. Ferment for 40-50 days in a cool spot—your balcony works great if it’s shaded. The meju should feel soft when you squeeze it.

 

Mashing is where the magic happens. After fermentation, pull out the meju and knead it into a smooth paste—no water needed. Don’t rush this step, as thorough mashing ensures even flavor. Pack it tightly into a jar to avoid air pockets, which can cause mold. Age it for 3-6 months for that deep, savory kick you’re after !!

 

This method is apartment-friendly. No need for giant jars or rural vibes—a 10L container fits perfectly on a balcony. The low salt ratio keeps the doenjang thick and potent, ideal for soups or dipping. Once aged, it’s good for years if stored right. You’ll never go back to store-bought after tasting this :).

 

 

 

 

 

 

 

 

Traditional Meju Doenjang Recipe

 

Step	Task	Ingredients	Notes	Timing
1. Meju Prep	Clean and dry	Meju 4kg	White mold	1-2 days
2. Saltwater	Dissolve salt	Water 12L, Salt 3kg	20% salinity	Overnight
3. Jar Setup	Layer meju	Charcoal, jujube	Sanitize jar	Day of
4. Ferment	Monitor jar	Dried chilies	Sunny spot	60-100 days
5. Separate	Extract soy sauce	None	Strain liquid	Post-ferment
6. Mash	Knead solids	Meju powder 300g	Smooth paste	Day of
7. Age	Store paste	None	Airtight jar	6-12 months

 

Traditional meju gives that authentic depth. Start with 4kg of high-quality meju, ideally with white mold for the best fermentation. Scrub it clean with a brush under running water, then dry it in the sun for 1-2 days. This step kills off bad bacteria and sets the stage for a rich, complex flavor. You’ll need a big jar—20L works for this batch.

 

Saltwater needs precision for balance. Mix 12 liters of water with 3kg of sea salt to hit 20% salinity—perfect for pulling soy sauce and leaving tasty solids. Let the saltwater sit overnight to clear out impurities. Pour it over the meju, adding charcoal, jujubes, and dried chilies to boost flavor and keep things clean :).

 

Fermentation takes time and care. Place the jar in a sunny spot for 60-100 days, checking weekly for mold or odd smells. White mold is good; anything colorful isn’t. After fermentation, strain off the soy sauce into bottles—it’s a bonus! The remaining solids are your doenjang base, ready for mashing.

 

Mashing and aging seal the deal. Knead the solids with 300g of meju powder for a smoother texture. Pack the paste tightly into a clean jar and age it for 6-12 months. The longer it sits, the deeper the flavor gets—think umami bomb for your stews and dips. This is the real deal, worth every minute !!

 

 

 

 

 

 

 

 

Chili Doenjang Pickles

 

Step	Task	Ingredients	Notes
1. Prep Chilies	Wash and dry	Green chilies 1kg	Fresh, firm
2. Mix Paste	Combine ingredients	Doenjang 300g, Soy sauce 100ml	Thick paste
3. Coat Chilies	Rub paste on	Garlic 50g, Ginger 20g	Even coating
4. Store	Pack in jar	Sugar 50g	Cool, airtight

 

Chili doenjang pickles are a spicy treat. Grab 1kg of fresh green chilies—firm ones work best for that satisfying crunch. Wash and dry them thoroughly to prevent mold. Mix 300g of doenjang with soy sauce, minced garlic, ginger, and a touch of sugar for a savory-sweet paste. This combo gives the pickles a bold, tangy kick :).

 

Coating is the fun part. Rub the paste all over the chilies, making sure every inch is covered. Use gloves if you’re sensitive to spice—those chilies can sting! Pack them tightly into a clean, airtight jar to lock in the flavors. Let them sit for 2 weeks in a cool spot, and they’ll be ready to spice up your meals.

 

Storage keeps them fresh. Store the jar in the fridge or a cool pantry to maintain that zesty bite. They last up to 6 months, but you’ll probably eat them way sooner. Perfect as a side dish or chopped into stir-fries for extra flavor. Homemade pickles rock !!

 

Customize to your taste. Want them spicier? Add more chilies or a pinch of gochugaru. Prefer milder? Mix in extra sugar or dilute the doenjang with water. Experiment freely—this recipe is forgiving. Serve with rice or grilled meats for a flavor explosion that’s 100% homemade :).

 

 

 

 

 

 

 

 

마무리 간단요약

• 아파트 된장, 어렵지 않아요. 메주 2kg, 물 6L, 소금 1.5kg으로 시작. 베란다에서 40-60일 발효하면 끝.
• 개량메주로 간단하게. 알알이 콩 3kg에 소금물 17%, 망에 넣어 2-3개월 기다리세요.
• 간장 빼지 말고 진하게. 메주 2.5kg, 소금물 15%로 깊은 맛 그대로 담아요.
• 전통 방식, 맛 보장. 메주 4kg, 소금 3kg, 60-100일 발효 후 간장도 덤.
• 고추 장아찌로 색다르게. 고추 1kg에 된장 300g, 2주면 매콤한 반찬 완성.