cheonggukjang

Cheonggukjang () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.

== Production == It can be made in two to three days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40 °C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of doenjang, cheonggukjang is paste-like in texture, but also includes some whole, uncrushed soybeans.