Cheonggukjang(청국장찌개) is a traditional Korean food made with fermented soybeans.

Fermented soybeans can be partially mashed into a paste similar to doenjang(된장). It is unclear whether cheonggukjang is related to Japanese natto, though they are very similar. Cheonggukjang can range from rather bland to pungent. Salt is often omitted entirely but may be added along with chili. Cheonggukjang typically has a strong fragrance that many unfamiliar folks consider unpleasant.

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 can be enjoyed as is like natto or used in other ways such as added to stews. It is considered a very healthy food. After fermenting, it can be stored in the refrigerator.

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 7 days
• partially mash (optional)
• mix in salt, chili (optional)
• serve or store