Authentic Cheonggukjang Stew: A Perfect Harmony of Richness and Umami
Cheonggukjang Stew: The Classic Savory Stew Perfect for Mixing with Rice
I made this cheonggukjang stew thinking it would be a cool weather dish, but it turned out to be surprisingly delicious even when the weather got warm! While the broth itself is wonderfully savory, the real delight is mixing a spoonful of the hot stew with rice, topped with soft cubes of tofu. So don’t hesitate to make it on a warmer day – it’s perfect for a satisfying meal that will have you finishing your rice in no time!
Ingredients- 120g Cheonggukjang (fermented soybean paste)
- 1 Tbsp Doenjang (soybean paste)
- Up to 3 cups Rice Water (approx. 600ml)
- 1 piece Dried Kelp (approx. 10x10cm)
- 1 block Tofu (approx. 300g)
- 1/3 Onion
- 1/2 Tbsp Minced Garlic
- 1 stalk Green Onion
- 1-2 Korean Green Chilies
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- A handful Dried Anchovies for broth (approx. 10g)
Cooking Instructions
Step 1
First, lightly toast the dried anchovies in a dry pot over low heat to remove any fishy smell. Once they’re lightly golden, pour in 3 cups of rice water and add the piece of dried kelp. Bring to a boil over high heat.
Step 2
When the water starts boiling, reduce the heat to medium-low and simmer for another 2-3 minutes to extract the kelp’s umami. Then, remove and discard the anchovies and kelp to prepare the broth.
Step 3
While the broth is simmering, cut the onion into thick slices about 1cm thick, and dice the tofu into roughly 2cm cubes. Add the prepared onion and tofu to the boiling broth and bring back to a boil over high heat.
Step 4
If you’d like to add other vegetables like zucchini or mushrooms, now is the time to add them. Adding a variety of vegetables will enhance the stew’s flavor and texture.
Step 5
Add the cheonggukjang, mashing it with a spoon as you stir it into the broth. Taste the stew and add 1 tablespoon of doenjang for seasoning if needed. Be careful not to add too much doenjang, as it can overpower the unique flavor of cheonggukjang.
Step 6
After mixing in the cheonggukjang and doenjang, stir in 1/2 tablespoon of gochugaru (Korean chili flakes) and 1/2 tablespoon of minced garlic. (Optional: Adding mushroom powder will deepen the flavor even further.)
Step 7
Once the stew returns to a boil, add a generous amount of sliced green onion (1 stalk) and 1-2 sliced Korean green chilies for a spicy kick. Adding plenty of green onion and chilies, even without other vegetables, will provide a wonderfully refreshing and spicy flavor.
Step 8
Finally, let it simmer for another moment to allow all the flavors to meld together, then turn off the heat. Enjoy this delicious stew! It’s absolutely wonderful when mixed with a bowl of freshly cooked hot rice.
