Cheonggukjang

Cheonggukjang

Place of origin	Goguryeo(Korea)
Region or state	East Asia
Main ingredients	Soybean
Similar dishes	Natto
Media: Cheonggukjang

Cheonggukjang
Korean name
Hangul	청국장
Hanja	Thanh khúc tương
Transcriptions Revised Romanization cheonggukjang McCune–Reischauer ch'ŏnggukchang

Cheonggukjang(Korean:청국장;Hanja:Thanh khúc tương) is a traditionalKorean foodmade by fermentingsoybeans.It contains whole, as well as ground soybeans.

Production

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,cheonggukjangis paste-like in texture, but also includes some whole, uncrushed soybeans.

Cheonggukjangmay also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.

Food culture

Cheonggukjangis most often used to prepare a stew, which is also simply calledcheonggukjang,but may be calledcheonggukjangjjigaeto avoid confusion.Cheonggukjang jjigaeoften includes additional ingredients, such aspotatoes,onions,andtofu.

History and controversies

There is no known historical source of wherecheonggukjangoriginated from. One theory proposed by Chinese scholars is thatcheonggukjangwas introduced by what is nowChinato the Korean peninsula during theJoseonera.

However,Samkukjiwijidongijeon(Records of the Three Kingdoms,Tam Quốc Chí Ngụy chí đông di truyền ) suggests thatcheonggukjanghas existed in the Korean peninsula since before theJoseonera, as there are records of such fermented foods dating back to first century BC, throughout theKoryo dynastyand the Kingdom ofSilla.

Nutrition and health

Cheonggukjangis 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.Doenjangmay be used to replace it by people who dislike the smell.

In 1993, odorlesscheonggukjangwas 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.

Cheonggukjangis also believed to aid in digestion. For this purpose,cheonggukjangpills are produced in South Korea.

See also

• Doenjang– Korean fermented bean paste
• Douchi– Fermented and salted black soybean
• Fermented bean paste– Fermented foods made from ground soybeans
• Jjigae– Korean Stew
• Korean cuisine– Culinary traditions of Korean people
• List of fermented foods
• List of fermented soy products
• Natto– Traditional Japanese food made from fermented soybeans

External links

• Cheonggukjangsite(Korean)
• Cheonggukjangrecipewith pictures