Cultural background
Cheonggukjang is a traditional food made from fermented soybeans, characterized by its strong aroma and flavor. It is often eaten at home, especially enjoyed warm during the cold seasons.
Similar dishes
Cheonggukjang
청국장 · cheonggukjang
A thick Korean stew made with fermented soybeans as the main ingredient, cooked in a rich broth.
Doenjang Jjigae
된장찌개 · doenjang-jjigae
A traditional Korean stew made by simmering fermented soybean paste with tofu and vegetables.
Gochujang-jjigae
고추장찌개 · gochu-jang-jjigae
A spicy Korean stew made with gochujang as the base seasoning, pork, tofu, and vegetables cooked together.
Tofu Stew
두부찌개 · dubu-jjigae
A traditional Korean stew made by boiling tofu and various vegetables in a light broth.
Squid Stew
오징어찌개 · o-jing-eo-jji-gae
A spicy and savory Korean-style stew made by boiling squid and various vegetables in a thick broth.
Crab Soup
게살찌개 · ge-sal-jjigae
A Korean-style stew made by boiling crab meat and various vegetables in a rich broth. The sweet and tender taste of the crab meat enhances the umami of the broth.
Goes well with
Ingredients
How it's made
- 1Prepare Cheonggukjang and cut tofu and vegetables into suitable sizes.
- 2Pour water into a pot and add Cheonggukjang.
- 3Add tofu and vegetables and boil.
- 4Add chili powder and green onion and boil for a while longer.
Nutrition
* Estimated values per serving.
Allergens
Cheonggukjang is a fermented soybean product and can be made vegetarian if no meat is used.
How to order
청국장찌개 주세요
Cheong-guk-jang-jji-gae ju-se-yo
Please give me Cheonggukjang Jjigae