View written recipe : https://futuredish.com/cheonggukjang-stew-recipe/MiM Ttukbaegi (18cm): https://gochujar.com/products/mim-signature-ttukbaegi-seoiteul-seriesModori Goodle Sauce Pan & Lid: https://gochujar.com/products/modori-goodle-korean-cookware-4-typesPodcast episodes: https://www.buzzsprout.com/1115792Support our channel with $5/month : https://www.youtube.com/channel/UC-SmuIHMG2HPDFUOBRu5LnA/joinOr Buy Us a Coffee : https://www.buymeacoffee.com/futureneighborToday, I'm teaching you how to make Cheonggukjang (). 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!Connect with us outside the kitchenFacebook: https://www.facebook.com/futureneighbor/Instagram: https://www.instagram.com/efutureneighbor/Podcast: https://www.buzzsprout.com/1115792
