Cheonggukjang jjigae, Korean rich soybean paste stew

By The Korean Food Promotion Institute Known for its pungent aroma and deeply savory flavor, cheonggukjang is one of Korea’s most distinctive fermented foods. Made from soybeans fermented over just a few days, it develops strong umami and high nutritional value. In this hearty stew, the paste is simmered with beef, kimchi, tofu and vegetables to create a comforting, protein-rich dish that is especially popular in winter. While its bold scent can be an acquired taste, cheonggukjang jjigae is priz

By The Korea Herald