Re: 청국장 찌개//Cheonggukjang Jjigae

Now that it’s winter again, I thought I’d put in another request for cheonggukjang jjigae! I usually sort of improvise and it comes out OK–it’s not all that complicated or fussy, I guess, but I’d be curious to see how you make it!

Also, any idea if it’s possible to crush up Japanese white soybean natto with some peppers to make cheonggukjang? It’s hard to find cheonggukjang in Boston (I keep some in the freezer for emergencies :) ) but soybean natto is widely available.