Stinky Tofu Stew

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.

Dan