Cheonggukjang Jjigae (Fermented Soybean Stew)
Korea's most polarizing stew — pungent, funky fermented soybean paste with tofu, pork, and vegetables. If you can handle the smell, the flavor is extraordinary.
Why This Recipe Works
- Short-fermented soybean paste provides an umami intensity that doenjang can't match — it's concentrated funk.
- Pork fat rounds out the pungent fermented flavor, adding richness that tames the funk.
- Simple vegetables keep the focus on the cheonggukjang — this stew is about that singular fermented flavor.
- 25-minute total time despite tasting like it simmered for hours — the paste does all the heavy lifting.
Korea's Love-It-or-Hate-It Stew
Cheonggukjang jjigae splits Korean families right down the middle. Half the household loves it — the deep, funky, probiotic-rich stew that grandmothers swear keeps them healthy. The other half won't eat in the same room when it's cooking. The smell is legendary — powerful enough to fill an entire apartment. But those who love it are evangelical about it. Baek Jong Won's 2.9-million-view recipe is a love letter to this divisive stew, proving that Korea's most pungent dish is also one of its most nutritious.
Cheonggukjang Jjigae (Fermented Soybean Stew)
🛒 Ingredients
- ✦3 tablespoons cheonggukjang (fast-fermented soybean paste)
- ✦4 oz pork belly or ground pork
- ✦1/2 block (4 oz) firm tofu, cubed
- ✦1/2 zucchini, diced
- ✦1/2 onion, diced
- ✦1 Korean green chili, sliced
- ✦1 red chili, sliced
- ✦2 cloves garlic, minced
- ✦1 green onion, sliced
- ✦1 tablespoon gochugaru (optional, for heat)
- ✦2 cups anchovy-dashima stock (or water)
- ✦1/2 teaspoon salt
👨🍳 Instructions
01Step 1
In a pot, bring anchovy-dashima stock to a boil over medium-high heat.
02Step 2
Add pork belly slices or ground pork. Cook for 3 minutes until the pork is no longer pink.
03Step 3
Add cheonggukjang paste. Stir to dissolve it into the broth — it will be thick and chunky. That's correct.
04Step 4
Add onion, zucchini, garlic, and gochugaru if using. Simmer for 5 minutes.
05Step 5
Add tofu cubes and both chilies. Simmer for 3 more minutes.
06Step 6
Garnish with green onion. Serve bubbling with steamed rice.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Cheonggukjang paste...
Use Doenjang (Korean soybean paste)
Much milder — loses the signature funk but still makes a good soybean stew
Instead of Pork belly...
Use Kimchi (1/2 cup, aged)
Vegetarian-friendly swap — kimchi adds acidity and umami
Instead of Anchovy-dashima stock...
Use Dried shiitake mushroom water
Vegetarian option — soak 3-4 dried shiitakes in 2 cups hot water for 30 minutes
🧊 Storage & Reheating
In the Fridge
Store for 2-3 days. The smell intensifies in a closed container — normal.
In the Freezer
Not recommended — tofu texture changes.
Reheating Rules
Reheat in a pot until bubbling. The smell returns on reheating.
❓ Frequently Asked Questions
What does cheonggukjang taste like?
Imagine doenjang (Korean soybean paste) turned up to 11. It's intensely savory and umami with a funky, almost cheese-like depth. The smell is stronger than the taste — once you get past the aroma, the stew itself is deeply satisfying and complex. Koreans who love it say there's nothing else like it.
Where can I buy cheonggukjang?
Korean grocery stores (H Mart, Zion Market) sell cheonggukjang in the refrigerated section near doenjang and gochujang. It comes in plastic tubs or pouches. Look for 청국장 on the label. Some stores also sell it frozen.
The Science of
Cheonggukjang Jjigae (Fermented Soybean Stew)
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