Clear and Savory Cheonggukjang Stew (Fermented Soybean Paste Stew) Recipe
The Ultimate Cheonggukjang Stew Golden Recipe You Can Enjoy Without Worry♥
Do you crave cheonggukjang but hesitate because of its strong aroma? This recipe is for you! We’ve developed a way to significantly reduce the smell while preserving the rich, savory flavor. Cheonggukjang is fantastic for digestion and gut health, so regular consumption is highly beneficial. Let’s make a delicious and healthy cheonggukjang stew together!
Main Ingredients- 200g Cheonggukjang (fermented soybean paste)
- 150-200g Ripe Kimchi
- 1/5 piece Radish (approx. 50g)
- 1/2 block Firm Tofu
- 1/5 Zucchini
- 1/2 stalk Scallion
- 1 Korean Hot Pepper (Cheongyang)
- 1 Red Bell Pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the radish thinly into bite-sized pieces (‘nabak-seolgi’). Cut the zucchini into half-moon shapes. Finely chop the scallions, Korean hot pepper, and red bell pepper; these will be used as garnishes and to add fragrance.
Step 2
Gently shake out the excess filling from the ripe kimchi, then cut it into manageable pieces, about 2-3 cm. Using well-aged kimchi can add a deeper flavor to the stew.
Step 3
In a pot, combine 4 cups of anchovy-kelp broth and the sliced radish. Bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and continue to simmer for about 5-7 minutes, or until the radish becomes translucent and tender. This process helps to bring out the natural sweetness from the radish, making the broth refreshing.
Step 4
Once the radish is sufficiently cooked, add the cut kimchi to the pot and let it simmer. Continue cooking until the kimchi softens, allowing its acidity to meld beautifully with the broth.
Step 5
Meanwhile, cut the firm tofu into approximately 1.5 cm cubes. Cubing the tofu this way makes it perfect for mixing with rice and adds a pleasant texture to the stew.
Step 6
When the kimchi has softened nicely, add the cubed tofu to the pot and let it simmer. Be careful not to overcook the tofu after adding it.
Step 7
Instead of adding the cheonggukjang in a large lump, break it into smaller pieces or mash it with a fork or spoon before adding it to the stew. Distribute it evenly. This method helps the savory flavor and aroma of the cheonggukjang disperse better into the broth.
Step 8
As the stew begins to simmer and thicken, stir in 1 tablespoon of minced garlic. Adding garlic helps to neutralize any strong odors from the cheonggukjang and enhances its overall flavor profile.
Step 9
Finally, add the chopped scallions, red bell pepper, and Korean hot pepper. Let the stew boil vigorously for another moment. Once it bubbles up again, your delicious cheonggukjang stew is ready! Enjoy it hot with a bowl of steamed rice.
