Korean Style Natto Stew (Cheonggukjang)

Korean Style Natto Stew (Cheonggukjang)

I made this because I wanted to share the deliciousness of Korean natto stew with everyone! It has a somewhat strong aroma but mas-issneun (it's delicious.)

Ingredients: 2 servings

Sesame oil
2 tablespoons
Minced garlic
to taste
Natto (natto stew base if available)
1 pack (2-3 tablespoons)
2 tablespoons
2-3 cups
Japanese leek
2 teaspoons (to taste)
Bean sprouts
1 handful
White sesame seeds
to taste


1. Heat up the sesame oil and garlic in a pot. Add the oil and garlic before the pot becomes warm. Prepare the vegetables.
2. If you use a Korean brand of sesame oil, it will give off a very nice scent.
3. I got this Cheonggukjang base jar from a Korean import shop. If you don't have any, you can use regular natto.
4. Once the garlic becomes fragrant, add the natto, kimchi, and zucchini.
5. Once cooked, add the water (hot water) and leek. Let it bubble and boil.
6. Add the egg and bean sprouts. Once the egg has become halfway cooked, remove from the heat and sprinkle with white sesame seeds to finish.
7. Garnish with some more white sesame seeds. If you drizzle in a tiny bit of sesame oil, it will increase the flavor.

Story Behind this Recipe

Either this Cheonggukjang (Natto stew) is not made in Korean restaurants in Japan or people keep their distance because of the smell. When I lived in Thailand, I often enjoyed this in Korean Town, so I recreated the flavor! If you like natto, this is a flavor that you can't resist.