Cheonggukjang – Rich Korean Fermented Soybean Stew
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Deep, savory country-style cheonggukjang stew. Clean with no strong smell—easy for first-timers.
At a glance
2 Serving
Not spicy
Rich & hearty
~10 min reheat
Frozen
IngredientsFermented soybean paste (cheonggukjang), tofu, kimchi, zucchini, onion, green onion, garlic, anchovy broth
AllergensSoybean, Wheat, Fish
What it isCheonggukjang-jjigae is a stew built on richly fermented soybeans, simmered until deep and savory. A bold, traditional Korean dish.
What it tastes likeDeep, earthy, and pungent from strong fermentation. Mildly spicy.
How Koreans enjoy itAn acquired-taste Korean classic, prized for its bold flavor and probiotics — eaten with rice.
Pairs well with
DETAILS
HOW TO EAT
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WARNING: Certain foods and beverages sold or served here can expose you to chemicals including acrylamide in many fried or baked foods, and mercury in fish, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/restaurant.
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