Did you make cheonggukjang (extra-fermented soybean paste:청국장) with the recipe I showed you last time? If you dont have time to make cheonggukjang you can probably find it at any large Korean grocery store, although the packaging is often confusing. Some product labels just call it “soybean paste” and some call it “natto,” which is a Japanese word. You may need to memorize the Korean word “청국장” and find it on the package. Anyway homemade cheonggukjang tastes much better than store bought, especially when you make it with organic soybeans. Then lets make this irresistible stew with it today! Yes, it tastes irresistible and smells irresistible!When cheonggukjang-jjigae is bubbling on my stove and giving off its unique, delicious aroma, my mouth starts to water! Once you have cheonggukjang its so easy and simple to make this stew, you just need water and some well-fermented, sour kimchi.This stew always reminds me of my cousin in Korea. She had 3 teenage children and they had huge appetites, so every meal she prepared was massive. One winter day, I stopped by her house. She was making cheonggukjang-jjigae for lunch in a huge pot. We had it with rice and a few more side dishes. It was the best cheonggukjang-jjigae I had ever tasted! Her children loved it, and I can still picture them eating it heartily, with sweat dripping from their faces from the steamy stew.I make a lot of cheonggukjang and keep it in the freezer all winter, so I can quickly and easily make this stew or soup any time. Cheonggukjang has a lot of good health benefits but many people, even Koreans, think its smell is too strong! I read that some people invented cheonggukjang with no smell! Are they serious? I cant imagine how no-smell cheonggukjang could be delicious! The stews taste comes from its flavor but also from its texture and smell!Enjoy the recipe and let me know how your cheonggukjang-jjigae turns out!