1. What is Cheonggukjang?
Cheonggukjang (청국장) is
a traditional Korean fermented soybean paste
known for its strong aroma, rich umami flavor,
and incredible health benefits.
Often compared to Japan’s natto,
Cheonggukjang undergoes a unique fermentation process
that creates a bold, earthy, and slightly nutty taste.
Unlike other Korean pastes like doenjang (된장),
Cheonggukjang ferments much faster (only 2–3 days),
making it a quick yet potent source of nutrition.
2. How is Cheonggukjang Made?
The process of making Cheonggukjang involves
simple but precise fermentation
Step 1: Selecting and Soaking Soybeans
- High-quality soybeans are
washed and soaked in water to soften.
Step 2: Boiling the Beans
- The beans are boiled until tender,
ensuring they are cooked enough for fermentation.
Step 3: Fermentation
- The boiled beans are placed in a warm,
humid environment (around 40°C / 104°F)
for 2–3 days.
- Naturally occurring Bacillus subtilis bacteria
begin the fermentation process.
Step 4: Ready to Eat!
- The fermented beans develop
a sticky texture and a pungent smell. - Cheonggukjang is now ready to
be used in soups, stews, or eaten on its own.
3. Nutritional Benefits of Cheonggukjang
Cheonggukjang is considered a superfood
due to its exceptional nutritional profile.
Packed with Probiotics
- Contains Bacillus subtilis,
a beneficial probiotic that
boosts gut health and improves digestion.
High in Protein and Amino Acids
- A fantastic source of plant-based protein,
making it ideal for vegetarians and vegans.
Supports Heart Health
- Rich in isoflavones,
which help reduce cholesterol levels
and support cardiovascular health.
Boosts the Immune System
- Contains essential vitamins (B12, K2)
and antioxidants that strengthen immunity.
Promotes Bone Health
- High in calcium, magnesium, and vitamin K,
supporting strong bones.
4. The Unique Taste and Smell of Cheonggukjang
The Aroma: Strong but Rewarding
Many people describe the smell of Cheonggukjang
as intense, earthy, and slightly funky,
similar to blue cheese or strong miso.
However, don’t let the aroma discourage you!
The Flavor: Bold and Umami-Rich
Once you taste Cheonggukjang,
you’ll discover its deeply savory and nutty flavor,
which many people find even more delicious
than doenjang-jjigae (된장찌개, soybean paste stew).
5. How to Eat Cheonggukjang
Cheonggukjang can be enjoyed in various ways,
but the most popular is in a hearty, warm stew.
Cheonggukjang Jjigae (청국장찌개) – Fermented Soybean Stew
- A delicious Korean soup made with
Cheonggukjang, tofu, vegetables,
and sometimes pork. - Best enjoyed with steamed rice and kimchi.
As a Paste or Condiment
- Can be mixed with rice for
a simple yet nutritious meal. - Used as a base for other sauces and dishes.
Vegan and Modern Recipes
- Many plant-based versions replace meat with
mushrooms, tempeh, or tofu
for a healthy twist.
6. Where to Buy and How to Store Cheonggukjang
Where to Buy?
- Available at Korean grocery stores,
online shops, and Asian supermarkets. - Can be found in fresh or frozen form.
Storage Tips
- Refrigerate for up to 2 weeks.
- For long-term storage, freeze it in small portions.
Should You Try Cheonggukjang?
If you love fermented foods
like miso, natto, or blue cheese,
you should definitely try Cheonggukjang!
Despite its strong aroma,
the taste is incredibly rich, hearty, and deeply satisfying.
Packed with probiotics, protein, and essential nutrients,
this Korean superfood is a must-try
for health-conscious food lovers!
So, are you ready to
experience the bold flavors of Cheonggukjang?
Let us know in the comments!