The fermented soybean paste known as cheonggukjang is probably known for its pungent smell. But it is also known for its health benefits, and Korean researchers now have scientific evidence to back that up.
Cheonggukjang is a fermented paste made from whole soybeans. It is a variation of Doenjang, but is distinguished as a separate type of Korean Jang. Cheonggukjang is sometimes known as a type of “quick” Doenjang, as it can be ready for consumption in just 2-3 days while Doenjang takes many months to prepare. The beans are fermented and eaten whole, retaining its high level of nutrients. Compared to other fermented bean pastes, Cheonggukjang is the most efficient in providing optimum nutrition for our bodies, and is also known for its great digestibility.
Cheonggukjang contains profuse vitamins and minerals including calcium and potassium, which aid human metabolism and obesity prevention.
Genistein, a naturally occurring compound in soybeans, is found in abundance in Cheonggukjang. The substance has anti-carcinogenic effects, especially for breast cancer, colorectal cancer, rectal cancer, and stomach cancer. Saponins in the paste are also efficient in cancer prevention.
High in fibers, Cheonggukjang regulates the rate of sugar absorption in our bodies, and in turn controls blood sugar levels. It also accelerates insulin secretion, making a great health food for diabetics.
Lecithin, found in the whole soybeans used to make Cheonggukjang, helps the body’s detoxifying functions and absorbs excessive fat, which can also keep skin moisturized.
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