swap_horiz Cheonggukjang Alternatives

1

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), o...

Japanese Probiotic Umami Soy

9.2 Excellent

2

Kimchi

Kimchi is a traditional Korean food consisting of salted and fermented vegetables, most commonly prepared with napa cabb...

Korean Spicy Probiotic Vegetable

9.2 Excellent

3

Yogurt

Yogurt is a fermented dairy product made worldwide by culturing milk with Lactobacillus bulgaricus and Streptococcus the...

Global Probiotic Breakfast Dairy

9.1 Excellent

4

Doubanjiang

Doubanjiang is a traditional Chinese fermented bean paste that serves as a foundational ingredient in Sichuan cuisine. I...

Spicy Chinese Sichuan Soy

8.9 Great

5

Kefir

Kefir is a fermented milk drink originating from the North Caucasus region, produced by inoculating milk with kefir grai...

Drink Probiotic Dairy Caucasus

8.6 Great

6

Hatcho miso

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional...

Japanese Dark Savory Aged

8.5 Great

7

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.5 Great

8

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.5 Great

9

Sauerkraut

Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been preserved through a lactic ac...

German Probiotic Vegetable Cabbage

8.5 Great

10

Labneh

Labneh is a strained yogurt product from the Levant, produced by draining whey from yogurt through cloth until it reache...

Probiotic Middle Eastern Dairy Spreadable

8.4 Great

11

Tempeh

Tempeh is a traditional Indonesian food made by fermenting cooked whole soybeans with the mold Rhizopus oligosporus unti...

High Protein Probiotic Indonesian Soy

8.4 Great

12

Taleggio

Taleggio is an Italian PDO washed-rind cheese from the Val Taleggio valley in Lombardy, one of the oldest soft cheeses i...

Italian Soft Cheese Pungent

8.3 Great

13

Aka miso

Aka miso, or red miso, is a Japanese fermented soybean paste distinguished by its darker color and stronger flavor compa...

Japanese Savory Aged Red

8.3 Great

14

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.3 Great

15

Makgeolli

Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, water, and nuruk, a Korean fermentation s...

Korean Traditional Rice Wine Beverage

8.2 Great

16

Lassi

Lassi is a traditional yogurt-based beverage originating from the Indian subcontinent, particularly associated with Punj...

Indian Regional Probiotic Dairy

8.2 Great

17

Meju

Meju is a traditional Korean food product consisting of dried, fermented blocks of cooked soybeans. The blocks are natur...

Korean Traditional Starter Soy

7.7 Good

18

Iru

Iru is a fermented locust bean condiment from West Africa, produced from the seeds of the African locust bean tree (Park...

Condiment Nigerian Soy Pungent

7.3 Good

19

Thua nao

Thua nao is a traditional fermented soybean food of northern Thailand, with related preparations found in neighboring pa...

Condiment Thai Soy Pungent

6.9 Fair

20

Hongeohoe

A Korean fermented skate (Raja kenojei) specialty of Jeolla Province, notable for an extreme ammonia odor developed duri...

Korean Traditional Fish Pungent

5.9 Mediocre