Cheong Guk Jang powder is a modern adaptation that takes out the hassle of cooking a traditional hot pot in order to comsume this ultra healthy food. The fermenting agent for cheong guk jang is also a strain of Bacillus, but unlike doen jang which ferments for at least 6 months before consumption, cheong guk jang ferments at a higher temperature for 2-4 days only. The fermented soybeans are then dried in a dehydrator and ground up into a fine powder. 1kg of cheong guk jang powder is equivalent to 3kg of the wet raw cheong guk jang.
 
YMJ's cheong guk jang powder is dried at a lower temperature (around 45 degress) for a longer period to ensure the Bacillus bacteria are still alive in the final product. When the temperature reaches 60 degrees all the beneficial bacteria are killed, but you can be assured that YMJ has taken the extra step and extra care so that you can receive maximum benefits. 
 
Rather than cooking a hot soup that will surely fill your kitchen and home with a pungent smell that is unique to cheong guk jang, YMJ's powder version is so easy to consume. Simply add to your daily smoothie or shake, or even more easy: add a spoonful to yogurt or milk. If you feel nostalgic for a cheong guk jang hot pot you can add a spoonful to a Korean instant cup noodle, or add to any type of korean hot soup such as deon jang soup/guk.
 
Despite it's pungent smell, cheong guk jang has some amazing health benefits: 
- it is full of beneficial probiotics
- improves digestion
- a natural blood thinner which improves blood flow and volume and reduces the chance of blood clots
-  improves blood circulation
- reduces blood pressure
- strengthens bones and immune system
- improves heart health by lowering cholesterol.
 
Now in powder form, it is much easier to consume.