Cheonggukjang Recipe Taste and Introductions in 2023

Cheonggukjang can be found in the refrigerator area of a Korean supermarket.
The boiled soybeans ferment as they rest due to Bacillus subtillis, a bacterium found in the nearby air (or rice straw).

(This differs from Japanese natto, which contains Bacillus subtillis from a colony or another lot of natto.)

But what distinguishes it from Doenjang?
Both begin with the cooking of legumes.

Cheonggukjang, as previously stated, is marinated for only a few days.

Doenjang, on the other hand, is fermented for extended periods of time, usually a month or more.

Cheonggukjang still includes whole legumes for texture. In Doenjang, however, the legumes have disintegrated and been mashed into a paste.

I sliced the Cheonggukjang stone in half, but the whole beans are visible.
When compared to other Soybean Pastes, Cheonggukjang is thought to provide the most nutrients and be the simplest to digest.

It is high in vitamins and minerals, including calcium and potassium, which assist in metabolism and fat prevention.

It’s also high in genistein. This naturally occurring substance has anti-carcinogenic properties, particularly against breast, colorectal, rectal, and gastric cancer.

Now I must pause to discuss the monster in the room…

Cheonggukjang has a strong odor!
It is not widely popular in Korea, owing to its powerful odor.

But I absolutely adore it.

The taste of the whole legumes is fantastic.

And the strong aroma only adds to the taste!

However, I am Korean, and I have a significant prejudice. In addition, my mother used to make this dish for us when I was smaller.

Stir-frying first helps to build taste!
(If you’re new to Korean cuisine, we recommend starting with our Signature Doenjang Jjigae, which is much gentler on the taste!)

But for those of you who are already acquainted with Korean Doenjang, let me share my particular cheonggukjang recipe!

The flavor is comparable to Cheonggukjang Stews found at Korean BBQ eateries in Seoul.

It’s full of taste… Stir-fried with kimchi, doenjang, and garlic, then seasoned with a teaspoon of gochugaru for a crimson color.

Ingredients

1 tablespoon Dapae Samgyeopsal () Thinly sliced pork belly (100-150 g) (or use beef)
Cheonggukjang () 125 grains
2.5 cups of anchovy-kelp broth (or rice water)
four lobes Garlic
1 tablespoon Gochugaru Flakes
12 onion, whole
12 cubes of firm tofu (150 grams)
2 heaping tbsp Doenjang paste
12 cups mature kimchi (or use Stir-Fried Kimchi)
12 whole Cheongyang Chili Peppers (or 12 Jalapenos)

Instructions

Items for Preparation

• Cut 12 onions into bite-size chunks.
• Cut 12 a brick of firm tofu (150 g) into bite-sized chunks.
• Cut 12 Cheongyang Chili Peppers into narrow segments.
• Stir-fry Ingredients
• Get out a saucepan. Just a drop of veggie oil is required. Set it to medium heat.
• Add a fistful (100 g) of finely cut pork belly to the hot oil (or beef slices).
• Then, 2 generous Tablespoons Doenjang Sauce.
• Then add 12 cup Stir-Fried Kimchi (or Aged Kimchi).
• Adjust the heat to medium. Mix everything together for 1-2 minutes (or until the pink in the meat is gone).
• Prepare a Stew with the Stock
• Then pour in 2.5 pints (625 mL) Anchovy-Kelp Stock (or Rice Water).
• When the stew begins to simmer, add the chopped scallions and tofu pieces.
• Then, add the chopped garlic (4 cloves worth).
• Set a stopwatch for 5 minutes… and let everything come to a simmer.
• After 5 minutes, add the 120g cube of Cheonggukjang.
• Carefully mix the brick into the broth, breaking it up so that there are no clumps.
• Once thoroughly combined, fold in the diced Cheongyang Chili Peppers.
• Now, add the Gochugaru Flakes (1 teaspoon!) to give the stew an appealing crimson color.
• Reduce the heat to medium and continue to cook the broth for 5 minutes. (The final 5 minutes are when all of
• the tastes blend together).
• Turn off the gas after 5 minutes. The sauce is done!
• Taste it, and if it’s a little briny, add a splash of water.
• Serve the stew alongside a bowl of newly prepared rice.
  Good luck!

Related Article: Cheonggukjang Recipe Taste and Introductions in 2023