Hangyeol Cheonggukjang 한결 청국장

The cheonggukjang is fermented from buseoktae, a large soybean grown around Sobaeksan and Yeongju, and it comes out with little of the usual funk and gentle salt. The set includes stone-pot rice cooked with ginseng on top; after the rice is served, water goes onto the crust left behind to make sungnyung. Side dishes include sweet-and-sour fried king oyster mushrooms, ginseng tempura and a lightly salted salad of cheonggukjang beans, with tofu grilled on a hot plate.