In Samcheok, Gangwon-do, we learned how to make Cheonggukjang in the traditional Korean way from our grandmother and mother for three generations, and we make it with the know-how we have accumulated over many years. We directly installed an automated system that can precisely control the temperature and humidity, and it is a cauldron-made Cheonggukjang that is made traditionally and fermented scientifically.

This is Cheonggukjang eaten in the Samcheok and Donghae regions of Gangwon-do. Soft soybeans are ground once more and a little spicy is added to reduce the characteristic smell of Cheonggukjang, so even those who do not like Cheonggukjang can enjoy it without worry.