Cheonggukjang
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| Cheonggukjang | |
|---|---|
| Hangul: |
청국장
|
| Hanja: | |
| Revised Romanization: | cheonggukjang |
| McCune-Reischauer: | ch'ŏnggukchang |
Cheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans and is similar to Japanese natto and Korean doenjang.
Cheonggukjang is made by fermenting boiled soybeans in a warm place, pounding a part of them and adding salt and powdered red pepper.
It is most often used to prepare a stew which is also simply called cheonggukjang, but may be called cheonggukjang jjigae to avoid confusion.
Cheonggukjang is generally considered to be a healthful 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 its smell.
[edit] External links
- Cheonggukjang recipe
- Cheonggukjang jjigae recipe
- Cheonggukjang site (Korean)
- Cheonggukjang recipe with pictures
[edit] See also
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