Anchovy Cheonggukjang: A Perfect Blend of Savory and Refreshing
Homestyle Menu Recommendation! Refreshing and Savory Anchovy Cheonggukjang
Introducing the Anchovy Cheonggukjang recipe, specially prepared for my husband who loves cheonggukjang. After considering beef cheonggukjang, I chose anchovy cheonggukjang, and it was indeed the best choice! The unique savory taste of anchovies perfectly harmonizes with the deep, nutty flavor of cheonggukjang, creating a fantastic combination. Made with rice water as a base, it offers an even more refreshing and profound taste, and packed with seasonal vegetables, this anchovy cheonggukjang is not only simple but also a satisfying homestyle meal. Make this delicious anchovy cheonggukjang right away!
Main Ingredients- 30-40 anchovies for broth
- A little kimchi (well-fermented kimchi recommended)
- 1/2 small onion
- 1 small king oyster mushroom
- 1/3 small zucchini
- 1 chili pepper (e.g., Cheongyang pepper)
- 1/2 stalk green onion
- 1/2 block firm tofu
- 1/2 block cheonggukjang (approx. 150g)
- 1 tablespoon doenjang (soybean paste)
- 1/2 tablespoon minced garlic
- 5-6 cups rice water (approx. 1000ml)
Seasoning & Additional Ingredients- 1/2 tablespoon minced garlic (standard measuring spoon)
- 1 tablespoon doenjang (soybean paste) (standard measuring spoon)
- 1/2 block cheonggukjang (mashed)
- 1/2 tablespoon minced garlic (standard measuring spoon)
- 1 tablespoon doenjang (soybean paste) (standard measuring spoon)
- 1/2 block cheonggukjang (mashed)
Cooking Instructions
Step 1
First, carefully clean the anchovies for broth by removing their guts and heads. It’s crucial to lightly toast the cleaned anchovies in a dry pan over medium-low heat to eliminate any fishy smell. Once the anchovies are lightly browned, set them aside briefly.
Step 2
Pour about 5-6 cups (approx. 1000ml) of rice water into a traditional Korean earthenware pot (ttukbaegi) or a regular pot. Rice water is the secret ingredient that makes the broth deeper and nuttier, so be sure to prepare it.
Step 3
Prepare the vegetables for the cheonggukjang according to your preference. Typically, kimchi, onion, zucchini, king oyster mushroom, chili pepper, and green onion are used. Chop all vegetables into bite-sized pieces.
Step 4
Once the prepared rice water begins to boil, add the toasted anchovies and let them simmer. The refreshing taste that comes from the anchovies will form the base of the broth.
Step 5
Add a suitable amount of well-fermented kimchi and let it simmer together. The addition of kimchi makes the broth more spicy and deep, enriching the flavors of the anchovies and cheonggukjang.
Step 6
Add the firm vegetable, zucchini, first and let it cook. Once the zucchini is somewhat tender, add the other vegetables.
Step 7
Add the onion, king oyster mushroom, and chili pepper sequentially and cook. It’s best to cook the vegetables for just the right amount of time so they don’t become overly soft, retaining a slight crunch.
Step 8
Add 1/2 tablespoon of minced garlic to add an aromatic flavor to the broth. Garlic plays a role in enhancing the overall flavor of the dish.
Step 9
Dissolve and add 1 tablespoon of doenjang (soybean paste). Doenjang balances the basic seasoning of the broth and adds a savory depth. Dissolving it beforehand prevents clumping and ensures even mixing.
Step 10
Mash half a block of cheonggukjang (approx. 150g) and add it to the pot, gently stirring to break it apart. Cheonggukjang can lose its nutty flavor and aroma if boiled for too long, so it’s best to add it in the final stages and simmer briefly.
Step 11
Finally, add the diced tofu and green onions and simmer for a little longer. The tofu will soften from the heat of the broth, and the green onions will add a refreshing aroma.
Step 12
Your delicious, hearty Anchovy Cheonggukjang is ready! This is a satisfying homestyle dish that makes you want to finish a whole bowl of rice. Since it’s simple to make, I highly recommend trying it at least once. Enjoy it with a warm bowl of rice!
