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| Place of origin | Goguryeo (Korea) |
|---|---|
| Region or state | East Asia |
| Main ingredients | Soybean |
| Similar dishes | Natto |
| Korean name | |
| Hangul | 청국장 |
| Hanja | 淸麴醬 |
| RR | cheonggukjang |
| MR | ch'ŏnggukchang |
| IPA | tɕʰʌŋ.ɡuk̚.t͈ɕaŋ |
Cheonggukjang (Korean: 청국장;Hanja: 淸麴醬) is a traditionalKorean food made by fermentingsoybeans. It contains whole, as well as ground soybeans.
It can be made in two to three days through fermentation of boiled soybeans, addingBacillus 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 fordoenjang, another, less pungent variety of Koreansoybean paste. Like many forms ofdoenjang,cheonggukjang is paste-like in texture, but also includes some whole, uncrushed soybeans.[citation needed]
Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and redchili powder.[citation needed]
Cheonggukjang is most often used to prepare a stew, which is also simply calledcheonggukjang, but may be calledcheonggukjangjjigae to avoid confusion.[1]Cheonggukjang jjigae often includes additional ingredients, such aspotatoes,onions, andtofu.[citation needed]
There is no known historical source of wherecheonggukjang originated from. One theory proposed by Chinese scholars is thatcheonggukjang was introduced by what is nowChina to the Korean peninsula during theJoseon era.[citation needed]
However,Samkukjiwijidongijeon (Records of the Three Kingdoms, 三國志魏志東夷傳) suggests thatcheonggukjang has existed in the Korean peninsula since before theJoseon era, as there are records of such fermented foods dating back to first century BC, throughout theKoryo dynasty and the Kingdom ofSilla.[2]
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.[citation needed]
In 1993, odorlesscheonggukjang was invented by Dr. Hyun Kyu Joo, a former professor at Kunkook University, who later obtained a patent in 1998 for a method for removingcheonggukjang's characteristic smell.[3]
Cheonggukjang is also believed to aid in digestion. For this purpose,cheonggukjang pills are produced in South Korea.[citation needed]
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