Breakfast yesterday was Cheonggukjeong Stew. I know I said that it is skinky, but that is how Koreans describe it themselves. The beans that are used in the stew are only fermented for a short time so it don't have a lot of time to mature. As the beans mature, they lose that strong scent and become more of a paste. Cheonggukjeong is made with beans that are still quite ripe- think of them as a fruit that is super ripe yet almost on the verge of spoiling. The beans are whole and the soup is rich and thick. The entire meal is like a bowl of navy bean stew with ham- just a little spicier. You should give it a try.
Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He is the president of Delectable Travels and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.