Cheonggukjang

Cheonggukjang is a traditional Korean fermented food made from yellow soybean paste, known for its distinctive yellow color and strong, savory flavor. It is a type of *jang*, a category of fermented soybean products in Korean cuisine, and is closely related to *doenjang* and *mak* (fermented soybean paste). The fermentation process gives cheonggukjang its unique texture, which is softer and more spreadable than doenjang but firmer than mak.

The preparation of cheonggukjang begins with yellow soybeans, which are cooked, mashed, and mixed with salt before undergoing a controlled fermentation process. Unlike doenjang, which is fermented for months or years, cheonggukjang is typically fermented for about 24 to 48 hours, resulting in a shorter fermentation time and a more intense flavor. The fermentation is often accelerated using a starter culture, such as *Bacillus subtilis*, which contributes to its distinct taste and aroma.

Cheonggukjang is commonly used as a condiment in Korean cuisine, often spread on rice or mixed into stews, soups, and side dishes. It is also a key ingredient in *kimchi* and other fermented foods. Due to its strong flavor, it is usually consumed in small amounts. The dish is particularly popular in the southern regions of Korea, where it is a staple in traditional meals.

In addition to its culinary uses, cheonggukjang has been studied for its potential health benefits, including probiotic properties and high protein content. It is also considered a traditional Korean functional food, valued for its role in preserving food and promoting digestive health. While modern commercial production has made cheonggukjang widely available, many households still prepare it at home using traditional methods.