Clean and Savory Cheonggukjang
Cheonggukjang: A Harmonious Blend of Soft Beans and Crisp Kimchi
The epitome of home-style cooking! We introduce a clean-tasting Cheonggukjang stew that warms you from the inside out, featuring the savory depth of soft soybeans perfectly complemented by the refreshing crunch of kimchi. The rich flavor of anchovy broth and fresh vegetables come together to create a taste everyone will love.
Stew Ingredients- 1 handful dried anchovies (for broth, guts removed)
- 1/4 radish (approx. 100g, thinly sliced)
- 1 handful kimchi (finely chopped)
- 1/4 onion (thinly sliced)
- 1/2 green onion (cut into 2-3cm pieces)
- 1 chili pepper (finely chopped)
Seasoning- 4 Tbsp Cheonggukjang (fermented soybean paste)
- 1.5 Tbsp Doenjang (soybean paste)
- 4 Tbsp Cheonggukjang (fermented soybean paste)
- 1.5 Tbsp Doenjang (soybean paste)
Cooking Instructions
Step 1
First, prepare the fresh ingredients for the stew. Slice the radish thinly into flat pieces, and chop the kimchi into bite-sized pieces. Thinly slice the onion and cut the green onion into 2-3cm diagonal pieces. Finely chop the chili pepper to add a touch of spice.
Step 2
In a pot, lightly toast the dried anchovies over low heat until fragrant, being careful not to burn them. Toasting the anchovies removes any fishy smell and enhances their savory flavor. Always remove the anchovies’ guts for a cleaner broth.
Step 3
Add the thinly sliced radish and chopped kimchi to the pot with the toasted anchovies. The slightly sour taste of the kimchi blends with the anchovy broth to create a deep flavor.
Step 4
Pour in 2 cups (approx. 400ml) of water and bring to a boil over high heat. Allow the ingredients to simmer and infuse their flavors into the broth.
Step 5
While the broth is boiling, prepare the sliced onion and green onion that you set aside earlier. Once the stew starts boiling, adding these vegetables will enrich the overall taste.
Step 6
Once the broth boils, reduce the heat to medium and simmer for about 2-3 minutes more. This allows the radish to soften slightly and the flavors to meld. Avoid simmering for too long, as the kimchi may become too soft.
Step 7
Now, add the sliced onion, green onion, and chopped chili pepper to the pot. Stir gently to combine. The fresh, crisp flavor of the vegetables will further enhance the broth’s aroma and taste.
Step 8
Add 4 tablespoons of Cheonggukjang and 1.5 tablespoons of Doenjang. Be mindful of the amount of Doenjang, as too much can overpower the distinct flavor of Cheonggukjang. Use the back of a spoon to press down on the pastes and dissolve them thoroughly, ensuring no clumps remain at the bottom of the pot.
Step 9
Finally, let the stew simmer for another moment to allow all the ingredients to meld together. Once it comes to a gentle boil, your savory and refreshing Cheonggukjang stew is ready! Enjoy it with a warm bowl of rice.
