Cheonggukjang facts for kids

Quick facts for kids
Cheonggukjang

Place of origin	Goguryeo (Korea)
Region or state	East Asia
Main ingredients	Soybean
Similar dishes	Natto

Cheonggukjang (Hangul: 청국장; Hanja: 淸麴醬) is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.

Production

It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of doenjang, cheonggukjang is paste-like in texture, but also includes some whole, uncrushed soybeans.

Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.

Food culture

Cheonggukjang is most often used to prepare a stew, which is also simply called cheonggukjang, but may be called cheonggukjang jjigae to avoid confusion. Cheonggukjang jjigae often includes additional ingredients, such as potatoes, onions, and tofu.

See also

In Spanish: Cheonggukjang para niños