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Fermented soybean soup at Olympic Cheonggukjang
Need a visual aid for your print edition? Jonathan Gold visits Olympic Cheonggukjang in Koreatown. ("You should also be able to find the restaurant if you inhale deeply: Olympic Cheonggukjang specializes, reasonably enough, in cheonggukjang, a thick soup made with the fermented Korean bean paste also called cheonggukjang, whose aroma has been compared to ripe French cheeses, unwashed jockstraps and the city of Vernon, Calif., but has a special eye-watering tang of its own.") Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Bean and Nothingness at Olympic Cheonggukjang."