CultureAugust 8, 2026

chongkukjang

CHONG-kook-jang

Definition

A traditional Korean fermented soybean paste characterized by a very strong, pungent aroma and a deep, earthy flavor.

Etymology

This is a loanword from Korean, formed from the syllables 'chong' (meaning 'gong' or 'temple') and 'kukjang' (referring to the thick, fermented soybean paste), reflecting its long history in Korean Buddhist and household traditions.

In the news

The article lists chongkukjang as a staple fermented food found in Korean pantries, highlighting how integral such fermented ingredients are to Korean culinary identity.

4 Countries With a Deep Love of Fermented Foods – and 5 That Avoid Them Entirely

Read the full article ↗

Yahoo

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