"Vegemite vs. Cheonggukjang(청국장): A Tale of Two Bold Flavors from down under and the land of morning calm

When it comes to food, every culture has its own unique identity and flavor profile—one that reflects its history, environment, and way of life.
In the realm of strong, polarizing flavors, Australia and Korea each boast an iconic dish that evokes intense national pride and curiosity: Vegemite and Cheonggukjang (청국장).

These two fermented foods could not be more different in origin, taste, or aroma, yet they share a common trait: they’re deeply loved by locals and often misunderstood—or outright rejected—by foreigners.

This article delves into the fascinating history, composition, and cultural significance of Vegemite and Cheonggukjang, exploring why each holds a cherished place in its respective culinary landscape.

The Australian Classic: Vegemite

History and Origins

Vegemite was created in 1922 by Dr. Cyril Percy Callister, an Australian food technologist, in response to a shortage of Marmite imports from Britain after World War I. Using leftover brewer’s yeast extract—a byproduct of beer manufacturing—Callister developed a thick, black spread rich in B vitamins.

It didn’t gain immediate popularity. In fact, for years Vegemite struggled to compete with Marmite. But during World War II, the Australian military included it in soldiers’ rations due to its high nutritional value.
From then on, Vegemite began to secure its spot in Australian pantries.

How It’s Made

Vegemite is made by concentrating the yeast extract and adding various vegetable and spice additives. It has a thick, paste-like texture and a salty, umami flavor that can be quite intense for the uninitiated.
Its high B-vitamin content is one of its nutritional highlights.

How It’s Eaten

The most traditional way to enjoy Vegemite is simply spread thinly on buttered toast. Australians grow up learning to use just the right amount—too much, and it’s overwhelming; too little, and you miss the magic.
It’s also used in sandwiches, pastries, and even in some sauces and broths.

Who Loves It—and Who Doesn’t

Vegemite is a cultural staple in Australia.
Children are introduced to it from a young age, and it’s often seen as a rite of passage for tourists to try it. However, due to its acquired taste, foreigners often find it too salty or bitter. Its polarizing nature has even become a running joke among Aussies who offer it to unsuspecting visitors.

Korea’s Funky Powerhouse: Cheonggukjang (청국장)

History and Origins

Cheonggukjang is a traditional Korean fermented soybean paste, with origins tracing back over 1,000 years. Legend says it was discovered accidentally when cooked soybeans were left in a warm place and fermented naturally.
This led to the creation of a deeply flavorful, pungent paste that became a staple in the Korean diet.

Historically, Cheonggukjang was a food of the common people—cheap, easy to prepare, and packed with nutrition. Over time, it evolved into a dish with strong regional and generational connections, especially popular among older Koreans.

How It’s Made

The process of making Cheonggukjang is straightforward but pungent.
Cooked soybeans are wrapped in rice straw and left to ferment for a couple of days at around 40°C. During fermentation, Bacillus subtilis bacteria break down the soybeans, creating the sticky, earthy-smelling paste.

Cheonggukjang can be eaten as-is, but it’s most commonly used in Cheonggukjang-jjigae, a thick stew made with tofu, garlic, vegetables, and sometimes meat. It’s a nutritional powerhouse, rich in protein, fiber, and probiotics.

Why It’s Loved

Koreans who love Cheonggukjang appreciate it for its bold flavor and health benefits. It’s especially popular in the winter, served steaming hot and often eaten with a bowl of rice. It’s viewed not just as food but as medicine—helping digestion and boosting immunity.

Who Eats It

Cheonggukjang tends to be more popular with the older generation and those from rural backgrounds. Young urban Koreans might find its smell too intense, and foreigners often describe it as "an acquired taste."
Still, for many, it's a nostalgic comfort food that reminds them of home and family.

The Great Divide: Cultural Reactions to Bold Flavors

One of the most fascinating aspects of both Vegemite and Cheonggukjang is the cultural gap in how they’re perceived.
Both are rich in umami, fermented, and unapologetically strong in flavor and aroma—but while they are comfort foods for their native consumers, they can be shocking to outsiders.

Vegemite’s bitterness and saltiness are often described by non-Australians as resembling "burnt soy sauce" or "salty engine grease." Cheonggukjang’s smell is notoriously pungent, often compared to aged cheese or ammonia.

Despite (or perhaps because of) these traits, both foods have ardent defenders who claim you simply need to give them a chance—or grow up with them—to understand their appeal.

What These Foods Tell Us About Australia and Korea

More than just unique ingredients, Vegemite and Cheonggukjang represent national identity, history, and a cultural approach to nourishment.

• Vegemite reflects Australia’s ingenuity during wartime shortages, its British heritage, and its love of hearty, simple fare.

• Cheonggukjang speaks to Korea’s long-standing tradition of fermentation, the role of food as medicine, and its emphasis on deeply rooted family recipes.

Both foods highlight how what we eat is shaped not just by taste, but by memory, environment, and tradition.

Final Thoughts: To Taste or Not to Taste?

If you’ve never tried Vegemite or Cheonggukjang, it’s understandable to hesitate.

After all, the first impression can be intense.

Even I never tried Vegemite because of its reputation among non-Australians—and you’re not alone. Many people find both these foods challenging without the context or cultural palate that appreciates them.

But sometimes, it’s in tasting the unfamiliar that we truly expand our understanding of a culture. You don’t have to love it—but trying it may offer a new appreciation for what it represents.

Who knows? Maybe one day you’ll be savoring Cheonggukjang jjigae on a cold winter’s night—or buttering toast with just a hint of Vegemite for a salty morning kick.

Would you try Vegemite or Cheonggukjang first? Or have you already made up your mind? Either way, both are worth knowing—even if just from a safe distance 😊