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Cheonggukjang (청국장; 淸麴醬) is a fermented soybean paste used in Korean cuisine.
For more lnformarion see below
Cheonggukjang
https://en.m.wikipedia.org/wiki/Cheonggukjang
Cheonggukjang - Wikipedia
It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for
en.m.wikipedia.org
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