Cheonggukjang

Cheonggukjang

A flavorful, traditional taste of Korea. The deep richness of soybean paste and the freshness of vegetables are exquisitely combined, filling your mouth with rich umami. The rich soup is heartwarming and energizing. The appeal lies in being able to customize the ingredients to your liking. Its simple yet profound taste is widely loved, from home dining tables to restaurants. Enjoy the charm of Korean cuisine with healthy and delicious "Cheonggukjang."

My mother gave me kimchi. The refreshing Kimjang kimchi is delicious.

Cheonggukjang (fermented soybean paste) is a type of miso that is similar to Japanese natto in both its preparation and smell. In Korea, it is often eaten in a stew (jjigae).

1. Gather ingredients

Cheonggukjang, kimchi, tofu, green onions, chili peppers, grated garlic.
I got a new knife. I received a whole set from a competition.

2. Add the core part of kimchi and a block of cheonggukjang to rice water. Since there's no pork, I'll add a little Dashida.

Once it boils, add long green onions, chili peppers, enoki mushrooms, tofu, and grated garlic.

3. Cheonggukjang jjigae is complete.

4. The earthenware pot is hot, so please blow on it before eating.

5. Matching chopsticks and spoons have arrived. These also came from my parents' house.

6. The best way to eat it is on barley rice!