Cheonggukjang facts for kids
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| Place of origin | Goguryeo (Korea) |
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| Region or state | East Asia |
| Main ingredients | Soybean |
| Similar dishes | Natto |
| Cheonggukjang | |||||||
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| Korean name | |||||||
| Hangul | 청국장 | ||||||
| Hanja | 淸麴醬 | ||||||
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Cheonggukjang (Hangul: 청국장; Hanja: 淸麴醬) is a traditional Korean food. It is made by fermenting soybeans. This special food contains both whole and ground soybeans.
How Cheonggukjang is Made
Making Cheonggukjang takes only about 2 to 3 days. First, soybeans are boiled. Then, a helpful bacteria called Bacillus subtilis is added. This bacteria is often found naturally in the air or on rice straw. The soybeans ferment at around 40°C (104°F).
Unlike some other Korean soybean pastes, Cheonggukjang does not need salt added during this fermentation time. This makes its fermentation much faster than doenjang, another type of Korean soybean paste. Cheonggukjang has a paste-like texture. It also includes some whole, uncrushed soybeans.
Another way to make Cheonggukjang is to ferment boiled soybeans in a warm place. After fermenting, some of the soybeans are pounded. Then, salt and red chili powder are added to finish it.
How Cheonggukjang is Used
Cheonggukjang is most often used to make a delicious stew. This stew is also simply called cheonggukjang. To avoid confusion, people sometimes call it cheonggukjang jjigae.
Cheonggukjang jjigae often includes other tasty ingredients. These can be potatoes, onions, and tofu. It is a popular and hearty dish in Korea.
See also
In Spanish: Cheonggukjang para niños
