Cheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans and is similar to Japanese natto and Korean doenjang. Hangul also refers to a word processing application widely used in Korea. ... It has been suggested that Sino-Korean be merged into this article or section. ... The Revised Romanization of Korean (Korean: êµì–´ì˜ ë¡œë§ˆìž í‘œê¸°ë²•; åœ‹èªžì˜ ë¡œë§ˆå— è¡¨è¨˜æ³•) is the official Korean language romanization system in South Korea. ... McCune-Reischauer romanization is one of the two most widely used Korean language romanization systems, along with the Revised Romanization of Korean, which replaced (a modified) McCune-Reischauer as the official romanization system in South Korea in 2000. ... Binomial name Glycine max (L.) Merr. ... Korean cuisine is the traditional food of Korea. ... Natto eaten on top of rice is commonly stirred before consumption NattÅ ) is a traditional Japanese food product made from fermented soybeans, popular especially at breakfast. ... Doenjang (Korean: ëœìž¥; pronounced DWEN-jahng) is a traditional Korean fermented soy bean paste similar to miso, or to Greek hummus. ...
Cheonggukjang is made by fermenting boiled soy beans in a warm place, pounding a part of them and adding salt and powdered red pepper.
It is most often used to prepare a stew which is also simply called cheonggukjang, but may be called cheonggukjang jjigae to avoid confusion. Jjigae is a Korean dish similar to a Western stew. ...
Cheonggukjang is generally considered to be a healthful food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Doenjang may be used to replace it by people who dislike its smell.
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