Cheonggukjang jjigae(청국장찌개), sometimes just called cheonggukjang, is a Korean stew made with fermented soybeans.

Fermented soybeans are partially mashed into a paste known as cheonggukjang(청국장)[淸麴醬]; it’s a Korean tradition similar to doenjang(된장) and Japanese natto. Depending on the process, it may range from mild to strong in flavor. Cheonggukjang is rather bland as salt is not an important ingredient and may be omitted entirely. It can be seasoned according to preference or left plain. Cheonggukjang typically has a strong fragrance of fermentation. In central Korea, cheonggukjang is usually made into stew.

To make cheonggukjang, boil soaked beans and keep at a simmer for a few hours. Drain and place the beans on a ventilated mat or tray or even hay so air can reach the beans. Sprinkle to keep moist; check at least daily and sprinkle more if dry. Cover with a towel to retain moisture and let sit until fermented. It can take anywhere from two or three days to several days. Keep warm for best results. Once fermented, mash the beans according to preference; normally part of the beans remain whole while the majority is turned into paste. Salt and spices may be mixed in as desired.

Cheonggukjang jjigae is similar to other types of jjigae except fermented soybeans are the main ingredient. Tofu, kimchi, chili, scallion, meat, mushroom, korean zucchini(애호박 aehobak), or other ingredients may be added. Sour, older kimchi works well. Because many variations can be made to the recipe below, please use judgement and adjust quantities based on ingredients used.

Cheonggukjang Recipe

Ingredients

• 4 cup soybean, soaked overnight and drained
• 1 tsp salt (optional)
• 1 – 2 chili, finely sliced, or chili powder (optional)

Directions

• boil soybean
• simmer 3 to 4 hours, adding water if needed to keep submerged
• drain; reserve water
• place on straw or ventilated mat
• sprinkle with 1 cup reserved water or water
• cover with cloth to keep moist
• let sit until fermented and fragrant, 2 to 4 days
• partially mash (optional)
• mix in salt, chili (optional)
• use or store

Cheonggukjang Jjigae Recipe

Ingredients

• 4 clove garlic (optional)
• 1 cup kimchi, chopped
• ½ cup kimchi juice or water (optional)
• 4 cup water or rice water or kelp stock
• 1 tsp salt or 1 tbsp light soy sauce(국간장) (optional)
• 2 cup cheonggukjang(청국장)
• 1 korean squash(애호박 aehobak), sliced [substitute zucchini] (optional)
• 4 fresh shiitake or enoki or other mushroom, chopped (optional)
• 2 giant scallion(대파) or 4 common scallion, chopped
• 1 tofu(두부), cubed
• 2 – 4 red or green chili, chopped (optional)
• 1 tbsp red chili powder(고춧가루 gochugaru) (optional)

Directions

• saute garlic
• add kimchi
• add kimchi juice, water, salt, red chili powder
• mix in cheonggukjang
• add korean zucchini, mushroom (optional)
• simmer until cooked, 5 to 10 minutes
• add scallion, tofu, chili
• simmer briefly
• serve