Cheonggukjang, The Pungent Soup Loved by Koreans
Cheonggukjang (photo by easyn) When people think of Korean food, the usual suspects come to mind—bibimbap, bulgogi, Korean barbecue, and of course, kimchi. But there’s one dish that instantly sparks curiosity, sometimes hesitation, and for many Koreans, deep affection: cheonggukjang ( 청국장 ) , a boldly aromatic fermented soybean soup. This soup is one of the most divisive dishes in Korean food culture. Its aroma is strong and distinctive, often surprising first-timers, but for those who grew up with it, the smell itself feels like home. Beyond the first impression, cheonggukjang is one of Korea’s most nutritious, soulful, and comforting dishes —a true hidden gem in traditional Korean cuisine. What Exactly Is Cheonggukjang? Cheonggukjang is a type of fermented soybean paste , but unlike doenjang , which ferments for months in clay jars, cheonggukjang ferments for only two to three days. This quick fermentation creates a paste with a unique and robust aroma and a r...