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Today, I'm teaching you how to make Cheonggukjang (청국장). Cheonggukjang is fermented soybeans. It contains both whole and broken soybeans - and is made by fermented boiled soybeans for 2-3 days. It's famous for its very pungent smell when cooked. Even many Koreans are wary of it. But Daniel loves it! And he'll share with you his recipe - that tastes amazing. It's similar to cheonggukjang stews you'll find at select Korean BBQ restaurants in Seoul (on their side menu). Sharp, flavorful and packed with umami. This is our Cheonggukjang recipe!

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