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Spicy Korean Cheonggukjang with Fermented Soybean Paste

Name: Spicy Korean Cheonggukjang with Fermented Soybean Paste
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Water, 2 cups; Dashi stock or anchovy soup stock, 1 cup; Cheonggukjang (fermented soybean paste), 3 tablespoons; Napa cabbage, chopped, 1 cup; Zucchini, thinly sliced, 1/2 cup; Korean radish, julienned, 1/2 cup; Shiitake mushrooms, sliced, 1/2 cup; Pork belly, thinly sliced, 200g; Tofu, cubed, 1/2 package; Gochugaru (Korean red chili flakes), 1 tablespoon; Garlic cloves, minced, 2; Salt, 1 teaspoon; Soy sauce, 1 teaspoon

Experience the authentic taste of Korea with this hearty and pungent Cheonggukjang soup, featuring fermented soybean paste and a medley of fresh vegetables.

4.1(541 reviews)

·By Ethan Brooks·November 3, 2025

Spicy Korean Cheonggukjang with Fermented Soybean Paste — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Soup Base

For the Vegetables

For Protein

For Seasoning

Nutrition

Per serving

Calories: 208 kcal
Protein: 12.5 g
Carbs: 7.5 g
Fat: 15.25 g
Fiber: 2.25 g

Whole recipe

Total

Calories: 831 kcal
Protein: 50 g
Carbs: 30 g
Fat: 61 g
Fiber: 9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Water 2 cups	0	0	0	0	0
Dashi stock or anchovy soup stock 1 cup	15	1	1	0	0
Cheonggukjang (fermented soybean paste) 3 tablespoons	90	5	9	4	3
Napa cabbage, chopped 1 cup	10	1	2	0	1
Zucchini, thinly sliced 1/2 cup	9	1	2	0	1
Korean radish, julienned 1/2 cup	8	0	2	0	1
Shiitake mushrooms, sliced 1/2 cup	20	1	3	0	1
Pork belly, thinly sliced 200g	550	30	0	50	0
Tofu, cubed 1/2 package	100	10	4	6	1
Gochugaru (Korean red chili flakes) 1 tablespoon	16	0	4	1	2
Garlic cloves, minced 2	8	0	2	0	0
Salt 1 teaspoon	0	0	0	0	0
Soy sauce 1 teaspoon	5	1	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Soup Base

1
Combine water and dashi stock
In a large pot, combine water and dashi stock.
2
Add cheonggukjang paste
Add the cheonggukjang paste, stirring well to dissolve completely.
3
Simmer the soup base
Let it simmer on low heat for 10 minutes to meld the flavors.
Tip: Make sure the soup does not boil too vigorously to preserve the delicate flavors.

Preparing the Vegetables and Protein

1
Prepare the vegetables
While the soup base is simmering, prepare the vegetables.
2
Slice the pork belly
Slice the pork belly thinly to ensure quick cooking.
Tip: Freezing the pork belly slightly before slicing can make it easier to achieve thin slices.
3
Cube the tofu
Cut the tofu into bite-sized cubes, and set aside for later.

How to Make Spicy Korean Cheonggukjang with Fermented Soybean Paste

Total time: 2 h · Yields 4 servings

1
Simmering the Soup
Add pork belly slices to the pot and cook for 5 minutes.
2
Adding Vegetables
Introduce the napa cabbage, zucchini, and radish to the pot, stirring well.
3
Finishing Touches
Add mushrooms, tofu, and season with garlic, gochugaru, salt, and soy sauce.