Cheonggukjang

About the dish

There was a time when, every winter, the smell of meju blocks fermenting drifted from house to house. No sooner had the meju gone into the soy sauce crocks than the aroma of jang boiling down blanketed the whole neighborhood — proof of the saying that a meal's flavor rests on the flavor of its jang, a mother's own touch.

Key ingredient

Soybeans (kong) — so rich in plant protein they are called 'the beef of the fields'; isoflavones help with menopause and osteoporosis, and lecithin supports brain function and vascular health. Autumn harvest, grown nationwide.

Ingredients

Main: cheonggukjang, tofu, mugeunji (aged kimchi), pork, zucchini, scallion, onion · Seasoning: minced garlic, gochugaru

Simple recipe

1. Ferment boiled soybeans to make the cheonggukjang.
2. Put the tofu, kimchi and cheonggukjang in an earthenware pot.
3. Pour in water and bring to a boil.
4. Season with minced garlic and gochugaru.
5. Add the scallion and simmer until rich and savory.

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A Glass · Traditional pairing