Korean Fermented Soybean Soup
Quick answer
Cheonggukjang-guk is a soup where cheonggukjang -- a short-fermented soybean paste with an assertive, pungent aroma that distinguishes it from the milder doenjang -- is d...
What makes this special
- Cheonggukjang guk delivers the pungent, protein-rich depth of short-fermented soybeans and summer zucchini.
- Cheonggukjang's pungent fermented soybean aroma saturates the broth
- Zucchini and onion sweetness balances the bold fermented funk
Key ingredients
Core cooking flow
- 1 Cut 80 g zucchini and 70 g onion into bite-size pieces, then slice 30 g green onion on the diagonal.
- 2 Pour 700 ml anchovy-kelp stock into a pot and heat it over medium heat.
- 3 Add 180 g cheonggukjang a little at a time, pressing any lumps against the s...
Cheonggukjang-guk is a soup where cheonggukjang -- a short-fermented soybean paste with an assertive, pungent aroma that distinguishes it from the milder doenjang -- is dissolved into anchovy-kelp stock and simmered with zucchini, onion, and tofu. The paste infuses the broth with a deep, earthy fermented quality that forms the core character of the soup. Zucchini and onion contribute natural sweetness that tempers the intensity of the fermented base, keeping the overall flavor approachable rather than overwhelming. Tofu is added partway through to absorb the broth without breaking apart, adding a soft textural contrast. Red chili flakes and sliced green onion go in at the end, lifting the finish with a gentle heat. Because cheonggukjang ferments faster and more aggressively than doenjang, its flavor is noticeably stronger -- starting with a smaller quantity and adjusting to taste is advised for first-time cooks.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 80 g zucchini and 70 g onion into bite-size pieces, then slice 30 g green onion on the diagonal.
Cut 150 g firm tofu into 2 cm cubes and let excess moisture drain so it holds its shape later.
- 2Control
Pour 700 ml anchovy-kelp stock into a pot and heat it over medium heat.
When small bubbles gather around the edge, the stock is hot enough to dissolve the paste without scorching it on the bottom.
- 3Control
Add 180 g cheonggukjang a little at a time, pressing any lumps against the spoon until the broth looks evenly cloudy.
Lower to medium-low heat and simmer for 5 minutes so the fermented soybean flavor spreads through the stock.
- 4Control
Add the onion, zucchini, and 1 tablespoon minced garlic, then simmer over medium heat for about 6 minutes.
Cook until the zucchini edges look slightly translucent and the onion softens, but avoid a hard boil that dulls the aroma.
- 5Season
Add the tofu and warm it by spooning broth over the pieces instead of stirring hard, which can break them.
Add 1 teaspoon Korean chili flakes, then taste before adding soup soy sauce little by little because the paste may already be salty.
- 6Finish
Add the green onion and simmer for 2 more minutes, then turn off the heat.
Cover the pot and let the soup rest for 3 minutes; when the sharp fermented aroma softens slightly, serve it hot.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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