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□ ■  Cheongguk-jang  stew (Rich Soybean Paste Stew)    ■□ Cheonggukjang stew(or Cheongguk-jang-jjigae, Rich Soybean Paste Stew) is a fermented soybean paste soup that has been consumed in Korea for centuries. Its unique flavor and aroma come from the fermentation process, which produces a pungent smell that some may find off-putting.  The main ingredient is the cheonggukjang, which provides the stew's distinct flavor.  Cheonggukjang has a stronger and more pungent taste compared to doenjang, another type of fermented soybean paste.  Despite this, Cheonggukjang is well-known as a healthy food in Korea, as it is packed with probiotics and other nutrients that are beneficial to the body.   Photo by pixabay On average, a serving of Cheonggukjang stew(240 ml) provides approximately 150-300 calories. Cheonggukjang is a good source of protein, providing all essential amino acids, which makes it particularly valuable for vegetarians and vegans. Additional...

□ ■  Doenjang-jjigae (Soybean Paste Stew)   ■□ Korean soybean paste stew, also known as ‘doenjang jjigae’, is a delicious and nutritious traditional Korean dish that has been enjoyed for generations. It is made with fermented soybean paste (doenjang) and a variety of ingredients such as tofu, vegetables, and sometimes meat or seafood.   Photo by pixabay The main ingredient in soybean paste stew is, of course, the doenjang, which is a thick and savory fermented soybean paste. Other common ingredients include tofu, vegetables such as zucchini, mushrooms, onions, garlic, and green onions. Additionally, some variations of the stew may include meat (usually pork) or seafood to add extra depth of flavor. Soybean paste stew is not only delicious but also provides several nutritional benefits. It is rich in protein from the soybean paste and tofu, and it is packed with vitamins and minerals from the vegetables. The fermentation process also increases the bioavailability of nutrie...