Korean Fermented Foods Beyond Kimchi Doenjang Gochujang

When international travelers think of Korean cuisine, the "Holy Trinity" of fermentation—Kimchi, Doenjang (soybean paste), and Gochujang (red chili paste)—dominates the conversation. While these three pillars are fundamental, they represent only a fraction of Korea's fermentation universe, known locally as balhyo. In 2025, culinary surveys indicated that while 98% of tourists try kimchi, fewer than 15% venture into the deeper, more pungent, and often more medicinal world of Korea's other fermented specialties.

For the true gastronome, the magic lies in the lesser-known jars. From the rapid-fire fermentation of Cheonggukjang to the saline complexity of Jeotgal, these foods offer a masterclass in preservation and flavor depth. This guide explores the savory, salty, and sometimes challenging flavors that define the true Korean palate, providing you with the knowledge to order like a local and appreciate the science behind the smell.

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Cheonggukjang: The Potent Powerhouse

If Doenjang is the slow-aged wisdom of the Korean kitchen, Cheonggukjang is its energetic, impulsive cousin. Unlike Doenjang, which ferments for months or years, Cheonggukjang is a quick-fermented soybean paste, typically ready to eat in just 2 to 3 days.

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The result is a texture that remains largely whole—you can see and chew the individual soybeans—and a smell that is undeniably potent. Often compared to pungent French cheeses or Japanese Natto, Cheonggukjang contains a specific bacterium, Bacillus subtilis, which creates a sticky, stringy mucilage responsible for its distinctive texture and health benefits.

For more details, check out our guide on 50 Must Try Korean Foods Complete Guide.

The Health Paradox

Despite its strong odor, Cheonggukjang is widely considered one of the healthiest foods in the Korean diet. A 2024 study by the Korea Food Research Institute highlighted that a single serving (approx. 200g) of Cheonggukjang stew contains significantly higher levels of polyglutamic acid—a powerful immune booster—compared to long-fermented pastes. It is particularly revered for its thrombolytic enzymes, which help dissolve blood clots.

Related reading: Best dessert cafes in Seoul 2026 beyond Bingsu.

Where to Try It

While you can find it in supermarkets, the best Cheonggukjang is found in specialized restaurants in older districts or rural areas.

Jeotgal: The Ocean Preserved

Jeotgal refers to salted, fermented seafood. While often used as a hidden seasoning in kimchi (providing that essential umami kick), Jeotgal is also enjoyed as a standalone side dish. With over 160 documented varieties in Korea, this category is vast. The fermentation process relies on a high salt concentration—typically 20% to 30% by weight—which inhibits bad bacteria while allowing enzymes to break down the proteins into amino acids.

Popular Varieties for Beginners

1. Ojing-eo-jeot (Squid): Chewy, sweet, and spicy. This is the "gateway" Jeotgal for foreigners. It is usually seasoned with chili powder, garlic, and corn syrup.
2. Myeongnan-jeot (Pollack Roe): The caviar of Korea. Rich, creamy, and savory. It originates from Korea (historically recorded in 1652) and was later popularized in Japan as Mentaiko.
3. Nakji-jeot (Octopus): Similar to squid but with the distinct texture of octopus suction cups.

The Culinary Usage

In contemporary Seoul dining, chefs are elevating Jeotgal beyond a simple side dish. You will now find Myeongnan pasta in Gangnam cafes priced around ₩18,000 to ₩24,000, or Saeu-jeot (salted shrimp) used to season premium pork belly at BBQ restaurants.

Jangajji: The Art of Vegetable Pickling

While Kimchi involves fermentation that produces acid and gas (active culture), Jangajji is preservation through submersion in soy sauce, soybean paste, or vinegar brine. These non-fermenting or slow-fermenting pickles were historically crucial for preserving seasonal vegetables for the harsh Korean winters.

Today, they act as the perfect palate cleanser. The salt content in traditional Jangajji can be high, often exceeding 10%, but modern variations served in restaurants usually sit closer to 4-5% to accommodate lighter tastes.

Top 3 Jangajji to Try

• Myeongina-mul (Pickled Garlic Leaves): The ultimate companion to Korean BBQ. It grows wild on Ulleungdo Island and costs roughly 30% more than other pickles due to its scarcity.
• Maneul-jong (Garlic Scapes): Crunchy, sweet, and garlicky stems.
• Gochu-jangajji (Pickled Green Peppers): Often soaked in soy sauce, these provide a spicy, salty burst.

Makgeolli: The Fermented Rice Elixir

No discussion of Korean fermentation is complete without the liquid courage that accompanies it. Makgeolli is Korea's oldest liquor, a cloudy, lightly sparkling rice wine typically boasting 6% to 9% alcohol by volume.

Unlike Soju, which is distilled, Makgeolli is brewed using Nuruk—a fermentation starter cake made of wheat, rice, and water containing wild yeasts, molds, and bacteria. This complex microbial ecosystem gives Makgeolli its signature flavor profile: sweet, sour, bitter, and astringent.

The Makgeolli Renaissance

Ten years ago, a bottle of Makgeolli in a convenience store cost ₩1,200 ($0.90 USD). While those budget options still exist, the market has exploded with premium artisanal brews. Craft Makgeolli bars in neighborhoods like Hongdae and Seongsu now serve bottles aged for 30 to 90 days, with prices ranging from ₩15,000 to over ₩80,000 ($11 - $60 USD).

Cheong: The Enzyme Syrups

If you visit a Korean home, you might see large glass jars filled with fruit and sugar sitting in a cool corner. This is Cheong, or enzyme syrup. By mixing fruit (like green plums, citron, or berries) with an equal weight of sugar, the osmotic pressure draws out the juice, which then ferments slowly over 3 to 12 months.

The most famous is Maesil-cheong (Green Plum Syrup). It is a household essential, used as a sugar substitute in cooking and as a digestive medicine. If you have an upset stomach after too much spicy food, a cup of warm water mixed with 30ml of Maesil-cheong is the local remedy.

Bringing Flavors Home: Logistics and Regulations

For travelers wishing to bring these fermented goods back to their home countries, careful planning is required. Fermented foods are "alive," meaning they can produce gas and expand during flight.

Packing Guidelines

1. Vacuum Seal: Always ask the vendor for "Vacuum po-jang" (vacuum packing). Most traditional markets charge ₩1,000 to ₩2,000 for this service.
2. Hard Containers: For Jeotgal or soybean pastes, transfer vacuum-sealed bags into hard plastic Tupperware to prevent crushing.
3. Check-in Luggage: Pastes and liquids (including moist kimchi and jeotgal) exceeding 100ml are strictly prohibited in carry-on bags at Incheon International Airport. You must check them in.

Conclusion

Korea's fermentation culture is a testament to the nation's history of resilience and connection to nature. Beyond the ubiquitous kimchi, the intense aroma of Cheonggukjang, the briny depth of Jeotgal, the crisp bite of Jangajji, and the sweet haze of Makgeolli offer a fuller picture of Korean gastronomy.

Venturing into these flavors requires a sense of adventure. The smells may be strong, and the textures unfamiliar, but they reward the palate with complexity found nowhere else on earth. So, on your next trip to Seoul, look past the red chili paste and ask for the fermented treasures hidden in the back of the pantry.