Korean Fermented Soybean Stew (Cheonggukjang Jjigae)
- Korean Food Addict
- Nov 28, 2025
Korean Fermented Soybean Stew (Cheonggukjang Jjigae)
Cheonggukjang Jjigae is a traditional Korean fermented soybean stew known for its deeply savory, rich umami flavor. While cheonggukjang has a distinctive strong aroma that some find challenging, those who love it find it absolutely addictive. Served bubbling hot in a stone pot on cold winter days, it warms both body and soul.
History and Health Benefits of Cheonggukjang
Cheonggukjang has been made in Korea since the Three Kingdoms period (57 BC – 668 AD). Unlike doenjang which ferments for months or years, cheonggukjang is rapidly fermented in rice straw for just 2-3 days. This quick fermentation produces the strong smell but also creates abundant probiotics and easily digestible proteins.
Health Benefits
Cheonggukjang is rich in nattokinase, an enzyme that helps dissolve blood clots and promotes circulation. It's also high in dietary fiber and beneficial bacteria from fermentation that support gut health. The high protein content makes it a nutritious meal.
How to Enjoy
Cheonggukjang jjigae must be eaten hot to fully enjoy its flavor. Serve it bubbling in a stone pot with steaming rice. Pair it with refreshing kkakdugi (cubed radish kimchi) or napa cabbage kimchi to complement the stew's rich taste.
Choosing Cheonggukjang
When buying commercial cheonggukjang, look for ones made with 100% Korean soybeans. Traditionally fermented cheonggukjang from rice straw tastes best, but regular store-bought versions work well too. It can be frozen for longer storage.
Instructions:
- 1
- 2
- 3
- 4
- 5
- 6
- 7
Prepare the Broth
- Pour 800ml of water into a pot and add 2 pieces of dried kelp (5x5cm) and 10 dried anchovies.
- Simmer over medium heat for 10 minutes to extract the broth.
- Remove the kelp when water starts to boil, continue for 5 more minutes, then remove anchovies.
- Prepare the Broth
- Pour 800ml of water into a pot and add 2 pieces of dried kelp (5x5cm) and 10 dried anchovies.
- Simmer over medium heat for 10 minutes to extract the broth.
- Remove the kelp when water starts to boil, continue for 5 more minutes, then remove anchovies.
- Prepare the Vegetables
- Cut 1/2 zucchini into 0.5cm thick half-moon shapes.
- Dice 1 potato into bite-sized cubes.
- Slice 1/4 onion into thick strips.
- Slice 1 Korean green chili and 1 green onion.
- Prepare the Tofu
- Cut 1/2 block of tofu (150g) into 2cm cubes.
- Gently pat dry with paper towels.
- Set aside to add later so it doesn't break apart.
- Mix the Cheonggukjang Paste
- Put 3 tablespoons of cheonggukjang and 1 tablespoon of doenjang in a bowl.
- Add 2-3 tablespoons of broth and mix well to dissolve.
- Add 1 tablespoon of minced garlic and combine.
- Cook the Potatoes First
- Pour the broth into a stone pot or regular pot and add the potatoes.
- Boil over medium heat for 5-7 minutes until potatoes are half-cooked.
- Proceed to next step when potatoes start to become translucent.
- Add Vegetables and Cheonggukjang
- Add zucchini and onion, boil for 3 minutes.
- Add the prepared cheonggukjang paste and mix well.
- Keep at medium heat so the stew bubbles gently.
- Add Tofu and Chili
- Gently add the tofu and simmer for 2 more minutes.
- Add the green chili and green onion.
- Optionally add 1/2 tablespoon of gochugaru for extra heat.
- Finish and Serve
- Taste and adjust seasoning with salt or more doenjang if needed.
- Serve in the stone pot while still bubbling.
- Enjoy immediately with steaming hot rice.
Recipe Notes:
- Don't boil cheonggukjang too long as it can become bitter—add it after vegetables are cooked and simmer for less than 5 minutes.
- Remove kelp before water boils to prevent the broth from becoming slimy.
- Add tofu last to prevent it from breaking apart.
- Adding chopped kimchi deepens the flavor.
- Pork can be added for a heartier stew.
- If the strong smell is too much, increase the doenjang ratio.
- Leftover stew is delicious with rice mixed directly in.
- Using a stone pot keeps the stew bubbling hot at the table.
Ingredients:
Serving size
Main Ingredients
- 3 tablespoons cheonggukjang (fermented soybean paste)
- 1 tablespoon doenjang (soybean paste)
- 1/2 block tofu (150g)
- 1/2 zucchini
- 1 potato
- 1/4 onion
Broth Ingredients
- 800 ml water
- 2 pieces dried kelp (5x5cm)
- 10 dried anchovies for broth
Seasonings & Others
- 1 tablespoon minced garlic
- 1 Korean green chili
- 1 green onion
- 1/2 tablespoon gochugaru (optional)
- salt to taste