Soups & stews · 국·찌개·탕
청국장찌개Cheonggukjang-jjigae
Stew of quick-fermented whole soybeans, pungent and deeply savoury.
What it is
Cheonggukjang ferments in two or three days, so the beans stay whole and the smell is strong. Lovers call it the most Korean taste of all.
How to eat it
Try it in a set meal with rice; the smell is stronger than the taste.