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HomeKorean Foodkorean food / seoul / Cheong Guk Jang - 1382

korean food / seoul / [TvN Demand Gourmet Party] Cheong Guk Jang – 1382

A “demand food party” that awakens your sleeping food DNA

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When a cold wind blows

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The transformation of the golden bean begins.

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Beans with good colors that have been carefully selected one by one

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After boiling it thoroughly in a cauldron for a long time

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Spread the ripe beans evenly

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After 2 to 3 days of fermentation

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A well-floated cheonggukjang that stretches tightly is born!

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A savory fragrance that stimulates the taste buds and

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Soft beans with rich broth and

An encounter with savory tofu

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A filling that fills the stomach

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Today's menu, cheonggukjang



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Boiled soybeans on display as emergency food

Goguryeo soldiers who put them under the saddle

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What became fermented due to the body temperature of warm horses

The theory that it was the beginning of Cheonggukjang

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Goguryeo needed battle rations to build a great empire

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It is presumed that Cheonggukjang may have been used as combat rations

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After harvesting in the fall, in the summer

Soybeans spoil quickly due to high humidity and temperature

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To keep the beans for a long time, boil the beans

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After that, it fermented naturally and became cheonggukjang

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Dried cheonggukjang can be stored for a long time




<Is Cheonggukjang fast food? >

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Cheonggukjang made with care

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The first soybean sorting process is the same as miso and cheonggukjang, but

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Squeeze out the well-boiled beans with a mortar

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After putting them together in a square to make a message

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After hanging it in a sunny, well-ventilated place

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Add salt water to dried meju

If you wait 50 days or more

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A rich soy sauce made from soy sauce

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Pull out well-aged meju

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If you unravel it finely with your hands

The umami of miso comes to life even more

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Savory miso is born

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Cheonggukjang is one of the fermented foods made from soybeans

Foods that can be made in a relatively short period

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It is also called rapid growth

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The beginning of cheonggukjang starts with sorting beans

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Beans that have been carefully selected

After careful washing

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To make delicious cheonggukjang

It is important to cook beans well

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Put beans in a wood-fired cauldron

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To prevent soybean water from boiling and overflowing

Temperature control is essential

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When a well-boiled bean cools

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Spread the boiled beans in a colander

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Straws are also scattered in between

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After 2 to 3 days at a temperature of 40 degrees or higher

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Microorganisms in rice straw ferment soybeans

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If a sticky thread forms

The birth of a well-floated Cheonggukjang

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“Bacillus subtilis” bacteria attached to rice straw

It plays a role in fermenting soybeans

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Normally, the fermentation effect occurs even if you just boil the soybeans

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“Bacillus subtilis” bacteria in the air

Ferment soybeans naturally

However, if you add rice straw, it will ferment faster and better

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The beans used in cheonggukjang are mainly meju beans

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Frostnut beans and rat eye beans are also available

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Seoritaekong cheonggukjang with large eggs and a sweet flavor

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Recommended for young people


<What is the origin of the strong smell of cheonggukjang? >

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Cheonggukjang with a sharp, thick scent

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The smell of cheonggukjang is strange to foreigners

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The protein in soybeans, which is the main ingredient in cheonggukjang

Decomposition is “fermentation”

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During the fermentation process due to microorganisms

Something that smells

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The well-floated Cheonggukjang

There is a perception that it has less smell

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Cheonggukjang, which is savory and has a nice scent, floats well

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If you smell bad or have a rotten smell

Maybe it's the corrupt Cheonggukjang

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Cheonggukjang is called a “delicious scent”

A savory smell that you can recognize

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Because various methods are used to open cheonggukjang

The aroma and taste of cheonggukjang vary slightly from house to house

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Depending on the temperature or air circulation

Changes in the activity of microorganisms

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Because of microorganisms in the air

There are also differences in flavor from region to region

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Cheonggukjang takes a short time to make

There is also a big change in taste

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Generally better than summer

Cheonggukjang that floats well in winter

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In summer, it's humid and the temperature is high, so it's in the air

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Microorganisms are active

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That's why cheonggukjang that floats when the cold wind blows tastes better

Selected by the Demand Gourmet Association from now on

Here are some “Cheonggukjang” restaurants you should go to before closing the door.



The first dining room

Packed in a thick earthenware pot

A place where you can enjoy soft and light cheonggukjang

Shrine 'Boseong Restaurant'

Go to store information â–¶

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A place that has been loved by cheonggukjang enthusiasts for a long time

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A savory and rich flavor and

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Cheonggukjang with the umami of finely minced pork

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Rub it on rice

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Sweet and spicy stir-fried meat and a bite to eat!

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A place where you can enjoy hearty home-cooked cheonggukjang

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As soon as you walk inside the restaurant

The savory scent of cheonggukjang that touches your nose

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Cheonggukjang is alive without spreading

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An earthenware pot filled with beans and minced pork

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Softly crunchy soybeans

An encounter with savory pork

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Cheonggukjang has a relatively low odor and a strong savory flavor

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A combination of the aroma of soybeans and the umami of pork

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Cheonggukjang that even beginners can enjoy casually

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Cheonggukjang with the feeling of a home-cooked meal

Originally, I soaked all of them myself and used them, but

They said they brought it from Boseong, which is now their hometown because they are old

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Add zucchini and onions

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Add cheonggukjang and finely minced pork

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After adding seasoning with garlic, red pepper powder, etc.

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If you boil it in a bubble for a while

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Soft and light cheonggukjang

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Deep umami that comes from cheonggukjang and pork

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Soft and light cheonggukjang

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Cheong Guk Jang and a fantastic couple! Stir-fried meat

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Add all kinds of vegetables as soon as you order

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Sauté gently over high heat

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Add red pepper powder, red pepper paste, garlic, etc.

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If you fry it so that the sauce is well soaked

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The stir-fried meat is ready!

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Thick, high-quality stir-fried meat like a shoulder loin

Han Joo-pyeong: It's a blessing


Second dining room

Use fresh soybeans to make homemade tofu and pour it in the traditional way

A place where you can enjoy soft and savory cheonggukjang

Suwon “Old-fashioned Cheonggukjang Son Tofu ”

Go to store information â–¶

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Made with fresh soybeans

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Savory and tender cheonggukjang

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Lots of mild cheonggukjang and savory tofu!

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Made with care over a long period of time

Raw tofu with a soft and firm texture

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Black sesame seeds double the aroma of tofu!

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A place where you can enjoy a clean bowl of cheonggukjang

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A restaurant that is already famous among the production team and actors

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With high quality soybeans brought from Seosan, Chungcheongnam-do

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Homemade tofu and cheonggukjang

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Cheonggukjang made in a traditional way and floated for 4 days

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The scent of cheonggukjang comes in softly with the large beans

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The owner's touch and sincerity were added

Clean and light cheonggukjang

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Tofu cut into large pieces and plenty of beans

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The scent of cheonggukjang that is soft but spreads softly when eaten

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When you get close, it pops up

The scent of cheonggukjang

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Tofu that makes the best use of the savory flavor of soybeans!

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Even the chewy texture is perfect

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The light taste of cheonggukjang

The savory flavor of tofu that made it even better

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Grind the boiled beans finely

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Carefully made homemade tofu

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The moment you eat it, the black sesame sticks out!

Raw tofu with a unique texture

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The black sesame that got rid of the objection of tofu!

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The more you chew

The saltiness of the tofu that comes up

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There are also plenty of black sesame seeds to further enhance the aroma of tofu

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Raw tofu that is both pleasing to the eye and mouth

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Grilled tofu in perilla oil until golden brown

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Grilled tofu in perilla oil until golden brown

Savory tofu sauce!

Han Joo-pyeong: Tofu saved Cheonggukjang!

The third dining room

Cheonggukjang eaten with a tasty herb side dish

Seolleung 'Cheonggukjang Seogalbi'

Go to store information â–¶

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A very crowded place in a quiet alley



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Fill your stomach with hot soup

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Savory cheonggukjang, where beans are alive

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Add plenty of cheonggukjang to rice with plenty of herbs

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The pleasure that fills your mouth when you grate and eat

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Even spicy and chewy stir-fried squid

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A place where you can enjoy hearty Korean food full of recognition

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A house that has been loved by local people for a long time

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A shop with lots of tables that make you feel at home

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Soft and light soup

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A taste that reminds me of my mother's cheonggukjang

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Cheonggukjang that can also be eaten by scraping

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Cheonggukjang has a rich flavor because it floats well with soybeans

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The flavor is mild, but the scent that spreads softly is strong

Cheonggukjang in this house

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Cheonggukjang filled with soybeans

Put it in generously

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A handful of tofu

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If you add water and bring it to a boil

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Cheonggukjang has an attractive smell

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Put a ball of rice in an empty bowl

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Various herbs to your liking

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Add the savory perilla oil along with the gochujang

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Put a light cheonggukjang on top

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If you just shrug it off

Refreshing cheonggukjang bibimbap

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A bowl of cheonggukjang bibimbap that is so appealing

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Stir-fried squid with a sharp and refreshing flavor

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Chewy and spicy stir-fried squid and

A fantastic combination of white rice

Han Joo-pyeong: I know even if I don't say it

 
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