
It’s no stretch to say that many Korean dishes owe their flavor to jang -- fermented soybean-based sauces at the heart of Korean cuisine.
Among these is cheonggukjang, a thick soybean paste made by fermenting steamed soybeans with rice straw, naturally rich in Bacillus subtilis, a probiotic essential to many fermented foods.
Famous for its bold, distinctive aroma, cheonggukjang shines in a hearty stew, or jjigae, where it’s paired with well-aged kimchi, tender beef slices, bean curd and an assortment of fresh vegetables.
While the stew’s potent smell has earned comparisons to “smelly socks,” its savory, nutty flavor is irresistibly comforting once you take a bite.
In many ways, cheonggukjang jjigae is similar to doenjang jjigae. However, the presence of cheonggukjang is so prominent, it defines the dish entirely. Serve it with plain rice, and the combination feels complete, needing no side dishes, it’s a meal in and of itself.
Experience the depth of Korean jang with a bowl of cheonggukjangjjigae!
(Cheonggukjang jjigae, fermented soybean paste stew, Korean-style fermented soybean soup, strong soybean stew)