Rich and Savory Cheonggukjang Jjigae: The Ultimate Homemade Soybean Paste Stew Recipe
Mastering the Delicious Art of Cheonggukjang Stew for an Unbeatable Savory Flavor
Let’s learn how to make a deeply flavorful and savory Cheonggukjang stew right at home.
Ingredients- 700ml Stock (anchovy/kelp broth recommended)
- 3 Tbsp Cheonggukjang (fermented soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced garlic
- 1 handful Kimchi (well-fermented, chopped)
- A little Green onion (chopped)
- 1/2 block Tofu (cubed)
- A little Chili pepper (optional, sliced)
- 1/2 Onion (sliced)
Cooking Instructions
Step 1
Today, we’re going to dive into making Cheonggukjang Jjigae, a beloved Korean comfort food known for its incredibly rich and savory flavor. Modern Cheonggukjang varieties often have a milder aroma compared to traditional ones, making them more approachable and wonderfully aromatic.
Step 2
The beauty of Cheonggukjang is that its natural, robust flavor does most of the heavy lifting, so you don’t need complex techniques. Start by pouring 700ml of stock into a pot. If you don’t have pre-made stock, a simple broth made from dried anchovies and kelp works perfectly. Add 3 tablespoons of Cheonggukjang to the stock. If your Cheonggukjang is in a block, gently break it apart with a spoon.
Step 3
Next, let’s add the ingredients that will build the stew’s complexity. Stir in 1 tablespoon of Gochugaru (Korean chili flakes) for a gentle heat and color, and 1 teaspoon of minced garlic for pungency. Add the sliced half onion and the chopped green onion. Whisk everything together, ensuring the Cheonggukjang is well incorporated into the broth.
Step 4
No Cheonggukjang stew is complete without kimchi! Add a handful of well-fermented kimchi, chopped into bite-sized pieces. The kimchi adds a fantastic tanginess and depth, complementing the savory notes of the Cheonggukjang beautifully. I always find it enhances the overall flavor profile.
Step 5
Finally, add the tofu. Half a block, cut into cubes, will provide a wonderfully soft texture that absorbs the delicious broth. Cheonggukjang and tofu are a match made in heaven! If you enjoy a bit of extra spice, you can also add some sliced chili peppers at this stage.
Step 6
Once all the ingredients are in the pot, bring it to a boil over medium-high heat. Once it starts to bubble vigorously, reduce the heat to medium-low and let it simmer for about 5 to 10 minutes. This allows all the flavors to meld together. Skimming off any foam that rises to the surface can result in a clearer, cleaner taste.
Step 7
And there you have it – a delicious bowl of Cheonggukjang Jjigae! This stew is absolutely perfect served over a bowl of hot rice. The rich, comforting, and savory flavor is truly satisfying. Enjoy this hearty and flavorful Korean staple!
