Cheonggukjang Benefits: The Millennium Superfood Through History and Science

The Miracle in a Bowl Crafted by Time and Wisdom: Everything About Cheonggukjang

• The fascinating history and misconceptions surrounding the name Cheonggukjang
• Scientifically proven anticancer effects and health benefits of Cheonggukjang
• Cheonggukjang today: from traditional flavors to space and global tables

The savory aroma bubbling in a hot earthenware pot is none other than Cheonggukjang. For some, it evokes childhood nostalgia; for others, an unfamiliar pungency. This unique scent carries a grand narrative stretching from the mounted warriors of ancient Goguryeo across the vast Manchurian plains, through modern scientists’ laboratories, all the way to the International Space Station.

This article is a journey tracing the magnificent chronicle of Cheonggukjang, a dish forged by time and wisdom beyond mere food.

Origins and Name of Cheonggukjang: Misconceptions and Truths

The quest to find Cheonggukjang’s roots reveals how the needs of the era and cultural identity shaped the naming of food, resembling a historical investigation.

The Warrior’s Sustenance Born on a Saddle

The most widely known story begins with the mounted soldiers of Goguryeo. Soldiers on long expeditions carried boiled soybeans hung under their saddles, where the horse’s body heat (about 37–40°C) naturally fermented the beans, creating a highly concentrated protein source.

Although there are no clear historical records, this hypothesis has become a powerful narrative linking Cheonggukjang as a product of survival and wisdom born in extreme conditions and connected to the unique identity of our people.

The Queen’s Dowry, the Ancient Delicacy Called ‘Si (豉)’

More concrete records appear in 7th-century Silla. According to the “Samguk Sagi,” in 683 AD, when King Sinmun married, he sent ‘jang (醬)’ and ‘si (豉)’ as part of the wedding gifts.

‘Si (豉)’ is a Chinese character meaning fermented soybeans, presumed to be the prototype of today’s Cheonggukjang. The fact that it was recorded separately from ‘jang (醬),’ which refers to soy sauce or soybean paste, indicates that fermented soybean grains were already considered precious gifts for royal weddings.

Traces of War and Horses: ‘Jeongukjang (戰國醬)’ and ‘Cheonggukjang (淸國醬)’

In the Joseon Dynasty, two famous etymologies for Cheonggukjang emerged. One claims it was called ‘Jeongukjang (戰國醬)’ because it was quickly made during wartime; the other says it originated from the Qing Dynasty during the Byeongjahoran invasion, hence ‘Cheonggukjang (淸國醬).’

However, the Qing origin theory faces decisive counterevidence. The 1527 Chinese character learning book “Hunmongjahoe (訓蒙字會)” already transcribed the Korean pronunciation of ‘si (豉)’ as ‘cheon-guk,’ about 100 years before the Byeongjahoran.

This means the name ‘Cheongguk’ existed independently of the Qing Dynasty. Therefore, it is highly likely that ‘Cheonggukjang’ evolved from pronunciations like ‘Jeonguk’ or ‘Cheongguk’ and later coincidentally linked to the homophonous ‘Cheongguk (淸國)’ as a folk etymology.

Cheonggukjang in the Joseon Dynasty: Records Protecting the King’s Health

By the Joseon period, Cheonggukjang’s recipes were documented, and it secured its status on the royal dining table.

Recipes Inscribed in Literature

The 1766 book “Jeungbo Sanlim Gyeongje (增補山林經濟)” provides the first detailed method for making ‘Jeongukjang (戰國醬).’ The process of fermenting well-boiled soybeans with rice straw in a warm room for three days until threads form, then mixing and pounding with other ingredients, closely resembles today’s method.

The Woman’s Touch: ‘Clear Meat Sauce’

In 1809, the “Gyuhap Chongseo (閨閤叢書)” by Bingheogak Lee introduced Cheonggukjang under the unique name ‘Cheongyukjang (淸肉醬).’ Meaning ‘clear meat sauce,’ it suggests the deep umami of fermented soybeans was considered comparable to meat broth.

The Royal Superfood: Protecting the King’s Health

Cheonggukjang eventually appeared on the king’s royal table. King Sejong enjoyed it as a nutritious and easily digestible health food, and the “Wonhaeng Eumyo Jeongri Uigwe,” documenting King Jeongjo’s Hwaseong procession, lists ‘Cheonggukjang’ as an official menu item, proving it was a royal dish.

The Amazing Benefits of Cheonggukjang Revealed by Science

The power of Cheonggukjang, known through ancestral experience, is now clearly proven by modern science.

The Alchemy of Fermentation: The Magic of Bacillus subtilis

The key microorganism in Cheonggukjang fermentation is ‘Bacillus subtilis.’ This bacterium, abundant on rice straw, breaks down soybean proteins into easily absorbable amino acids, producing the characteristic aroma, sticky threads, and potent bioactive compounds.

This differs from the lactic acid bacteria that ferment kimchi. While lactic acid bacteria mainly break down carbohydrates to create acidity, Bacillus subtilis specializes in protein breakdown, maximizing Cheonggukjang’s deep umami and nutritional value.

The Soybean Showdown of Three Nations: Scientific Verification

A 2017 study by Professor Park Geon-young’s team at CHA University is fascinating. Comparing the anticancer effects of Korean Cheonggukjang, Japanese natto, and Chinese mudu shi, Cheonggukjang inhibited the growth of human colon cancer cells by an impressive 76%, while mudu shi and natto showed 27% and 15%, respectively.

Dissecting the Superfood: A Treasure Trove of Health

Fermentation enriches Cheonggukjang with health-promoting substances.

Taming the Aroma: The Birth of Odorless Cheonggukjang

The distinctive smell, once the biggest barrier to Cheonggukjang’s popularity, has been addressed by modern food science. Using strains that produce less odor or controlling fermentation conditions has led to the creation of ‘odorless Cheonggukjang,’ which now comes in convenient forms like powders, pills, and snacks, reaching people worldwide.

The Present and Future of Cheonggukjang: From Tradition to the World

Cheonggukjang’s journey continues beyond the past into the present and future.

Korean Pride on the Astronaut’s Table

In 2008, Cheonggukjang was developed as space food for South Korea’s first astronaut, alongside kimchi and gochujang. A food that once fed soldiers on battlefields has evolved into a dish supporting explorers’ health in the unknown realm of space.

A Chef’s Canvas: From Traditional Shops to Michelin Stars

Back on Earth, Cheonggukjang is experiencing a renaissance in modern gastronomy. Initially hesitant due to its pungent aroma, once I tasted its rich flavor, I found myself reaching for it before any other stew. Innovative chefs use its deep umami in unimaginable dishes like pasta sauces, steak glazes, and even ice cream.

The Korean fine-dining restaurant Atomix in New York reinterpreted Cheonggukjang in a modern way and earned two Michelin stars, proving that Cheonggukjang holds universal appeal to global palates.

The Artisan’s Touch: Guardians of Heritage

At the heart of these changes are artisans like Master Seo Bun-rye, a Korean food master who quietly preserves tradition. Through their hands, Cheonggukjang reaches the level of art imbued with long wisdom and care, serving as a steadfast pillar that ensures its roots remain intact despite new variations.

Conclusion

A steaming bowl of Cheonggukjang contains a grand history.

• Historical Authenticity: Cheonggukjang is a uniquely Korean fermented food with clear records dating back to the ancient Three Kingdoms and royal gifts.
• Scientific Excellence: The Bacillus fermentation produces various bioactive compounds offering outstanding health benefits like anticancer and immune enhancement.
• Future Potential: Beyond tradition, it evolves into space food and Michelin-starred cuisine, rising as a global food.

The pungent aroma of Cheonggukjang is no longer a strange smell but the scent of history speaking across thousands of years.

What story does the Cheonggukjang on your table tell today? Share your memories and stories in the comments and help fill a living page of this history.