📝 About This Recipe
Cheonggukjang is the bold, deeply aromatic soul of Korean temple and farmhouse cooking, known for its intense 'funky' fragrance and incredible probiotic benefits. Unlike its cousin Doenjang, which takes months to age, this 'fast' fermented soybean paste captures a nutty, earthy complexity in just a few days of warm incubation. This recipe yields a rich, probiotic-dense paste that transforms into a comforting stew, offering a savory umami punch that is both primal and deeply nourishing.
🥗 Ingredients
The Legume Base
- 2 lbs Dried Yellow Soybeans (high quality, non-GMO preferred)
- 6-8 cups Filtered Water (for soaking and boiling)
Fermentation Starters
- 1 handful Rice Straw (dried and cleaned; provides natural Bacillus subtilis)
- 1 tablespoon Store-bought Cheonggukjang (optional starter if rice straw is unavailable)
The Flavor Finish (Post-Fermentation)
- 1/2 cup Korean Red Chili Flakes (Gochugaru) (adjust for desired spice level)
- 6 cloves Garlic (finely minced)
- 1 teaspoon Ginger (freshly grated)
- 2-3 tablespoons Sea Salt (to taste for preservation)
- 2 tablespoons Toasted Sesame Seeds (lightly crushed)
👨🍳 Instructions
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1
Thoroughly rinse the dried soybeans in cold water, discarding any debris or damaged beans. Submerge them in plenty of filtered water and soak for at least 12-24 hours until they have doubled in size and are plump.
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2
Drain the soaking water and place the beans in a large, heavy-bottomed pot or a pressure cooker. Add fresh water until it sits about 1-2 inches above the beans.
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3
Boil the beans over medium-high heat. Once boiling, reduce to a simmer. Cook for 4-6 hours (or 45 minutes in a pressure cooker) until the beans are dark tan and so soft they can be easily crushed between your thumb and pinky finger.
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4
Drain any excess liquid, but reserve about 1/2 cup of the bean water. Let the beans cool naturally until they reach about 104°F to 113°F (40-45°C). This temperature is critical; too hot will kill the bacteria, too cold will prevent fermentation.
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5
Prepare a fermentation vessel, such as a traditional earthenware pot (Onggi) or a glass bowl lined with a clean cotton cloth. If using rice straw, tuck small bundles of it throughout the beans.
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6
Transfer the warm beans into the vessel. If you don't have rice straw, sprinkle a little store-bought paste or a Bacillus starter over the beans and mix gently.
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7
Cover the vessel with a breathable cloth or a lid with a small gap. Wrap the entire container in a thick blanket or place it in a fermentation machine/dehydrator set to 105°F (40°C).
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8
Keep the beans in a warm, dark place for 48 to 72 hours. You will know it is working when a strong, pungent aroma develops and white, sticky 'strings' (mucilage) appear when you stir the beans.
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9
Once the fermentation is complete and the beans are covered in a thin white film, transfer them to a large mixing bowl.
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10
Using a mortar and pestle or the back of a large spoon, lightly crush about half of the beans. This creates a thick, paste-like consistency while keeping some whole beans for texture.
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11
Incorporate the Gochugaru, minced garlic, ginger, and sea salt. Mix thoroughly to distribute the flavors evenly.
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12
Divide the finished paste into 1/2 cup portions. Form them into balls or flat discs and wrap them tightly in plastic wrap.
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13
Store the paste in the refrigerator for up to 2 weeks, or freeze for up to 6 months to maintain peak flavor and probiotic activity.
💡 Chef's Tips
Maintain a consistent temperature between 100°F and 110°F; fluctuations can lead to bitter or unsafe fermentation. If you find the smell too intense during fermentation, place the vessel in a well-ventilated room or a garage. Sterilize all equipment with boiling water before use to ensure only the beneficial bacteria thrive. Adjust the salt level at the end based on how you plan to use it; more salt helps preserve the paste longer in the fridge. Don't over-mash the beans; the best Cheonggukjang has a variety of textures from creamy to chunky.
🍽️ Serving Suggestions
Simmer 1/2 cup of the paste with anchovy broth, tofu, and zucchini for a classic Cheonggukjang-jjigae. Serve the resulting stew alongside a bowl of nutty purple rice (Heukmi-bap). Pair with a side of well-fermented Baechu Kimchi to cut through the richness of the beans. Enjoy with a glass of chilled Makgeolli (Korean rice wine) for a truly traditional experience. Add a dollop to a vegetable bibimbap for an extra layer of earthy umami flavor.