Cheonggukjang is a fermented paste made from whole soybeans. It is a variation of Doenjang, but is distinguished as a separate type of Korean Jang.

Cheonggukjang / Photo Credit: 10mag.com

Cheonggukjang is a fermented paste made from whole soybeans. It is a variation of Doenjang, but is distinguished as a separate type of Korean Jang. Cheonggukjang is sometimes known as a type of “quick” Doenjang, as it can be ready for consumption in just 2-3 days while Doenjang takes many months to prepare. The beans are fermented and eaten whole, retaining its high level of nutrients. Compared to other fermented bean pastes, Cheonggukjang is the most efficient in providing optimum nutrition for our bodies, and is also known for its great digestibility.

There are many theories on the origins of Cheonggukjang, one being that it originated during the Manchu war of the 17th century, as food for the military. During the war, foods could not be fermented for long periods of time, and so a nutrition-packed, “quick” Jang may have been an ideal food source.

Health Benefits of Cheonggukjang
Cheonggukjang has many health benefits including aiding in digestion and blood circulation, anti-aging effects, and being beneficial for womens’ health.

• Cheonggukjang contains profuse vitamins and minerals including calcium and potassium, which aid human metabolism and obesity prevention.

• Genistein, a naturally occurring compound in soybeans, is found in abundance in Cheonggukjang. The substance has anti-carcinogenic effects, especially for breast cancer, colorectal cancer, rectal cancer, and stomach cancer. Saponins in the paste are also efficient in cancer prevention.

• High in fibers, Cheonggukjang regulates the rate of sugar absorption in our bodies, and in turn controls blood sugar levels. It also accelerates insulin secretion, making a great health food for diabetics.

• Lecithin, found in the whole soybeans used to make Cheonggukjang, helps the body’s detoxifying functions and absorbs excessive fat, which can also keep skin moisturized.

[Source: Hansik.org]