Korea
Dishes
Cheonggukjang (Fermented Soybean Paste Stew)
Intense fermentation odor! Korean version of "stewed natto soup"
Description
A rustic stew made from highly pungent, quick-fermented soybean paste. Famous for its strong, funky odor and deep fermented umami.
Restaurants serving Cheonggukjang (Fermented Soybean Paste Stew)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cheonggukjang(Fermented soy paste)
- Tofu
- Pork
- Mugeunji(Aged kimchi)
- Green chili
Instructions
- Dissolve fermented soybean paste in rice water.
- Boil with pork, aged kimchi, tofu.
- Garnish with green chilies.
Learn more Spice, substitutes, tips
Key spices
Fermented soy odor、Garlic
Substitutes at Japanese supermarkets
Crushed natto + Miso
Pairing
White Rice / Namul
Trivia
[Fermentation Magic] Japanese eat natto raw; Koreans 'boil it vigorously' in stews, filling the house with its funky scent.
Eating tips & etiquette
[Unique Eating] Pour heavily over rice and mix it all together like Bibimbap with side Namul (Pibim).
Allergen
Soy, Pork