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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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As the mom of a kiddo with multiple food allergies (to include soy and rice), I have struggled to make safe alternatives that would allow my son to have a taste of Korean cuisine. My biggest challenge is all the condiments – doenjang, gochujang, and ssangjang. Do you think I could use this technique utilizing a safe legume like a chickpea or pinto bean?
I realize cheonggukjang isn’t the same as doenjang, but I’m just trying to give him the “idea” of all the delicious dishes. We currently live in 한 남 당 with amazing restaurants at every turn. I feel like he’s missing so much of the experience living here. This may be a viable, albeit imperfect, solution.
Do you have to cook cheonggukjang …or can you eat as is like natto?
I usually cook it but sometimes I eat it raw.
Hi Maangchi,
During this long weekend i finally started my Cheonggukjang project! Thanks for your detailed instructions!!
I tried to make this recipe but my soybeans didn’t turn out so well. Some of them have “threads” but some didn’t. Those towards the center have more threads while those on the sides were normal. Am i doing anything wrongly?
Love your videos!! Xoxo
It happens when the beans are not wet enough, the edges especially will easily dry out. That’s why I add a cup of water to the middle, to moisturize the beans. Next time if you try it again, be sure to wrap it well to prevent the beans from getting dried and add a cup of water.
I’ve loved your videos on YouTube for a long time and am so happy to find your website and this amazing recipe! I am a huge fan of natto but always have to find or buy the spores to make it. Cheonggukjang sounds similar and maybe even stronger, and with spores from the air sounds like something from heaven! I don’t eat cheese or animal products anymore, but used to love brie and camembert cheese, which natto reminds me of. I also like that cheonggukjang is smashed into a pulpy mass because it made me want to experiment with adding a binder to firm it into an even more cheese-like texture too! (I know it is only cultural, but we all crave what we are familiar with the most.)
I always make my natto in the Instant Pot on the yogurt setting and it comes out perfect, do you think I could use it also to make cheonggukjang? Thank you for everything!
Okay… my first batch was a fail… in typical western male fashion, I applied the theory… “if some is good, more is better…” Too much heat and the bacillus subtilis won’t start but in the meantime the beans sour in a not so good way… bleah… on the other hand my biji was kickin!!! Thanks Maangchi… been following here for awhile…
My parents both love cheonggukjang so I was thrilled when I saw you had shared such an easy recipe with us! I was wondering whether it would be possible to make this in the oven set to 110-130F over 2 days or if that would dry out the beans too much/inhibit fermentation?
Thank you for sharing such wonderful recipes and videos, as always!
I’ve never thought about using the oven, I always use a heated floor. You can do an experiment and let us know if it works.
Maangchi! Thank you for this recipe! I didn’t realize it was so simple to make chunggukjang! I haven’t had it since my mom passed many many years ago. I would love to make it this weekend. One problem, I don’t have an electric blanket but I happen to have heated tile floor in my bathroom! Do you know what temperature I should set the floor tile to?
Hi karrotlover! In the recipe I set my mat to between 110°F (43°C) and 130°F (54°C).
me encantan todos tus videos
Me gustaria saber si en paises calidos (calientes) como venezuela se puede hacer esta receta y cual seria la tecnica para hacerla
soy una novata amante de la comida asiática y sueño con lograr hacer muchas de tus recetas
te estaria muy agradecida por tu respuesta
I instantly had to make it and it turned out perfectly, it made me so happy! Now I can’t wait for your 청국장찌개 recipe. Thank you so much for sharing, Maangchi!
Great video and a wonderful recipe love your videos keep on making them for us
You are awesome!
Love all your recipes and video’s, make cooking Korean so easy!!!