How to make Cheonggukjang, the actual paste

This topic has 3 replies, 3 voices, and was last updated 5 years ago by Maangchi.

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- May 19, 2015 at 11:40 pm #61483
  Luker
  Participant
  Hi! Love watching your videos on YouTube, and now subscribed here… Yay!
  I know others have asked in the part about this, but could you post the method for creating the fermented soybeans called cheonggukjang? I already make the soup at home, but would like to make the paste, rather than buying it at the store ( a small pack here at Galleria in Toronto costs $5.99! Barely enough for 3 servings!!)
  Thanx in advance!!
- May 24, 2015 at 10:59 am #61641
  Maangchi
  Keymaster
  You must be a real Korean food connoisseur! Chunggukjang is very special! Both the paste and stew are in my new cookbook, and I plan on making videos for them in the future. Stay tuned!
- August 7, 2018 at 5:38 am #78689
  hagavard
  Participant
  Maangchi,
  I really love Cheonggukjang (the stew), but I’m stuck in the Eastern European country of Bulgaria with out access to an Asian food store. I guess I’ll have to make the paste from raw materials which are available here.
  I’m anxiously awaiting your long-promised recipe for this stinky stuff.
  Please advise when I can expect your recipe.
- March 30, 2019 at 10:49 am #81386
  Maangchi
  Keymaster
  Eventually I posted cheonggukjang recipe! Good luck with making good cheonggukjang! https://www.maangchi.com/recipe/cheonggukjang
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