Cheonggukjang

It can be made in two to three 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.{{Cn|date=January 2024}}

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.{{Cn|date=January 2024}}

{{transl|ko|Cheonggukjang}} is most often used to prepare a stew, which is also simply called {{transl|ko|cheonggukjang}}, but may be called {{transl|ko|cheonggukjang jjigae}} to avoid confusion.[https://www.flickr.com/photos/teacher_sandra/1276051829/ photo]{{Webarchive|url=https://web.archive.org/web/20121114170518/http://www.flickr.com/photos/teacher_sandra/1276051829/ |date=2012-11-14 }} {{transl|ko|Cheonggukjang jjigae}} often includes additional ingredients, such as potatoes, onions, and tofu.{{Cn|date=January 2024}}

There is no known historical source of where cheonggukjang originated from. One theory proposed by Chinese scholars is that cheonggukjang was introduced by what is now China to the Korean peninsula during the Joseon era.{{Cn|date=January 2024}}

However, Samkukjiwijidongijeon (Records of the Three Kingdoms, 三國志魏志東夷傳) suggests that cheonggukjang has existed in the Korean peninsula since before the Joseon era, as there are records of such fermented foods dating back to first century BC, throughout the Koryo dynasty and the Kingdom of Silla.{{Cite journal|last1=Kwon|first1=Dae Young|last2=Chung|first2=Kyung Rhan|last3=Jang|first3=Dai-Ja|date=2019-07-17|title=The history and science of Chongkukjang, a Korean fermented soybean product|journal=Journal of Ethnic Foods|volume=6|issue=1|pages=5|doi=10.1186/s42779-019-0004-8|issn=2352-6181|doi-access=free}}

Cheonggukjang is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Doenjang may be used to replace it by people who dislike the smell.{{Cn|date=January 2024}}

In 1993, odorless cheonggukjang was invented by Dr. Hyun Kyu Joo, a former professor at Kunkook University, who later obtained a patent in 1998 for a method for removing cheonggukjang's characteristic smell.{{cite news |last=박 |first=성민 |date= 2015-01-06 |title= [주은홍 청호식품 대표] 냄새는 없애고 맛은 남겼죠|trans-title=[Eun Hong Joo, The Chongho Food CEO] Stink Erased, and Taste Protected |url= https://jmagazine.joins.com/economist/view/306551 |language= Korean |newspaper=The Economist |location= Korea |access-date= 2021-03-27}}

Cheonggukjang is also believed to aid in digestion. For this purpose, cheonggukjang pills are produced in South Korea.{{Citation needed|date=January 2021}}

{{portal|Korea|Food}}

{{div col}}

• {{annotated link|Doenjang}}
• {{annotated link|Douchi}}
• {{annotated link|Fermented bean paste}}
• {{annotated link|Jjigae}}
• {{annotated link|Korean cuisine}}
• List of fermented foods
• List of fermented soy products
• {{annotated link|Natto}}

{{div col end}}

{{Reflist}}

• [https://web.archive.org/web/20090401185109/http://www.chungkookjang.com/ Cheonggukjang site] (Korean)
• [https://web.archive.org/web/20071109230733/http://www.zenkimchi.com/FoodJournal/?p=35 Cheonggukjang recipe] with pictures

{{Soy}}

Category:Korean condiments

Category:Fermented soy-based foods

Category:Food paste