Cheonggukjang
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225963493
2008-07-16T06:04:02Z
Badagnani
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{{Infobox Korean name|
image=|
hangul=청국장|
hanja=[[wiktionary:淸|淸]][[wiktionary:麴|麴]][[wiktionary:醬|醬]]|
rr=cheonggukjang|
mr=ch'ŏnggukchang}}
'''''Cheonggukjang''''' ({{IPAEng|ʨʰʌŋkukʨaŋ}}) is a fermented [[soybean]] paste used in [[Korean cuisine]]. It contains whole as well as ground soy beans.
==Production==
It can be made in 2 to 3 days through fermentation of boiled soybeans at 40 degrees Celsius without adding salt, compared with the much longer fermentation period reqired for ''[[doenjang]]'', another, less pungent variety of Korean [[soybean paste]]. Like many forms of ''doenjang'', ''cheonggukjang'' is paste-like in texture but also includes some whole, uncrushed soybeans.
''Cheonggukjang'' may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.
==History==
''Cheonggukjang'' is most often used to prepare a stew which is also simply called ''cheonggukjang'', but may be called ''cheonggukjang [[jjigae]]'' to avoid confusion.<sup>[http://www.flickr.com/photos/teacher_sandra/1276051829/ photo]</sup> ''Cheonggukjang jjigae'' often includes additional ingredients such as [[potato]]es, [[onion]]s, and [[tofu]].<!--need to add more ingredients-->
==Nutrition and health==
''Cheonggukjang'' is generally considered to be a healthful food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. ''Doenjang'' may be used to replace it by people who dislike its smell.
In 2003, odorless ''cheonggukjang'' has been produced by the O Dong Won (오동원) company, which invented a method for removing this food's characteristic smell.<ref>[http://www.hani.co.kr/arti/specialsection/esc_section/263566.html 맛있는 발명특허, 냄새없는 청국장 : 매거진 Esc : 한겨레섹션 : 뉴스 : 한겨레<!-- Bot generated title -->]</ref>
==Other usuage==
''Cheonggukjang'' is believed to aid in digestion. For this purpose, ''cheonggukjang'' pills are produced in South Korea.
== See also ==
*[[Korean cuisine]]
*[[Jjigae]]
*[[Korean cuisine]]
*[[Yellow soybean paste]]
*[[Fermented bean paste]]
*[[Doenjang]]
*[[Miso]]
*[[Douchi|dòuchǐ]]
*[[Stinky tofu]]
*[[Tempeh]]
==Reference==
<references/>
==External links==
* [http://www.invil.org/english/speciality/processedFood/maturedSauce/contents.jsp?con_no=374001&page_no=1 ''Cheonggukjang'' recipe]
* [http://english.tour2korea.com/05food/LocalFood/cc_06.asp?kosm=m5_3&konum=4 ''Cheonggukjang jjigae'' recipe]
* [http://www.chungkookjang.com/ ''Cheonggukjang'' site] (Korean)
* [http://www.zenkimchi.com/FoodJournal/2006/02/kr-5-changgukjang-ultimate-stinky-ass.html ''Cheonggukjang'' recipe] with pictures
{{Soy}}
[[Category:Korean condiments]]
[[Category:Soy products]]
[[Category:Fermented foods]]
[[nl:Cheonggukjang]]