Cheonggukjang

Cheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soy beans.

Production

It can be made in 2 to 3 days through fermentation of boiled soybeans at 40 degrees Celsius without adding salt, compared with the much longer fermentation period reqired for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of doenjang, cheonggukjang is paste-like in texture but also includes some whole, uncrushed soybeans.

Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.

History

Cheonggukjang is most often used to prepare a stew which is also simply called cheonggukjang, but may be called cheonggukjang jjigae to avoid confusion. ^photo Cheonggukjang jjigae often includes additional ingredients such as potatoes, onions, and tofu.

Nutrition and health

Cheonggukjang is generally considered to be a healthful food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Doenjang may be used to replace it by people who dislike its smell.

In 2003, odorless cheonggukjang has been produced by the O Dong Won (오동원) company, which invented a method for removing this food's characteristic smell.

Other usuage

Cheonggukjang is believed to aid in digestion. For this purpose, cheonggukjang pills are produced in South Korea.

See also

• Korean cuisine
• Jjigae
• Yellow soybean paste
• Fermented bean paste
• Doenjang
• Miso
• dòuchǐ
• Stinky tofu
• Tempeh

References

External links

• Cheonggukjang recipe
• Cheonggukjang jjigae recipe
• Cheonggukjang site (Korean)
• Cheonggukjang recipe with pictures