Flavorful Cheonggukjang Jjigae with Aged Kimchi
Your Go-To Dinner Option: The Best Cheonggukjang Stew Recipe Using Tangy Aged Kimchi
Explore a delicious way to use your aged, tangy kimchi by making this hearty Cheonggukjang (fermented soybean paste) stew. While kimchi pancakes and fried rice are great, today we’re elevating the meal with a Cheonggukjang stew infused with the deep flavor of well-fermented kimchi. Discover how to enhance its richness with rice water and anchovy broth for an unforgettable culinary experience!
Main Ingredients
- 2 blocks Cheonggukjang (approx. 200-300g)
- 2 cups aged kimchi (chopped)
- 1/2 block firm tofu (cubed)
- 1 liter rice water
- 1 stalk green onion (chopped)
- 1 Korean chili pepper (chopped)
- 1 red chili pepper (chopped)
- 1/4 onion (sliced)
Cooking Instructions
Step 1
Gently rinse the aged kimchi under running water to remove some of the excess seasoning. Be careful not to rinse too much, as this can diminish the tangy flavor.
Step 2
Squeeze out the excess water from the kimchi and chop it into bite-sized pieces, about 2cm in length. If the kimchi leaves are long, cut them in half first.
Step 3
Peel the 1/4 onion and slice it into thin strips, about 0.5cm thick.
Step 4
Chop the green onion (both white and green parts) into roughly 1cm pieces at an angle. Similarly, thinly slice the Korean chili pepper and red chili pepper for color and a touch of heat.
Step 5
Cut the half block of tofu into cubes, approximately 1.5 to 2cm. Avoid cutting them too small so they hold their shape in the stew.
Step 6
All the ingredients for a delicious Cheonggukjang stew are now prepared! Let’s get cooking.
Step 7
Pour 1 liter of rice water into a pot. If you don’t have rice water, regular water or anchovy-kelp broth can be used. Rice water adds a wonderfully savory and smooth texture to the stew.
Step 8
Add a dashima pack to the pot and simmer for about 10 minutes to create a broth. If using anchovies, you can lightly toast them in a dry pan to remove any fishy smell, then add water and boil to make the broth. You can also skip the broth-making step and just use rice water for a simpler, yet still delicious, stew.
Step 9
Once the broth comes to a boil, add the chopped aged kimchi and continue to boil over high heat for about 5 minutes. Allowing the kimchi to soften and become tender will draw out a deeper flavor into the stew. Softer kimchi is generally preferred for Cheonggukjang jjigae over crunchy kimchi.
Step 10
Remove and discard the dashima pack. If you used anchovies for broth, strain them out as well.
Step 11
Add the sliced onion, chopped chili peppers, and green onions to the pot and cook together. These vegetables will add sweetness and a refreshing element to the stew as they cook.
Step 12
Now it’s time to add the star ingredient: the Cheonggukjang. Break up the fermented soybean paste chunks with a spoon and stir them into the pot.
Step 13
Add 2 tablespoons of gochugaru for a spicy kick and a vibrant, appetizing color. Adjust the amount of gochugaru based on the color of the Cheonggukjang and your spice preference. Be mindful not to make it too thick or overly spicy.
Step 14
Season the stew with 1/2 tablespoon of soy sauce or salt. It’s crucial to taste the stew before adding salt, as the saltiness of Cheonggukjang can vary significantly. If you’re using low-sodium Cheonggukjang, 1/2 tablespoon might be appropriate, but if your Cheonggukjang is already salty, you may need to omit or reduce the added salt.
Step 15
Add 1/2 teaspoon of sugar. This small amount of sugar helps to balance any bitterness from the Cheonggukjang and enhances the overall umami flavor, without making the stew taste sweet.
Step 16
Continue to simmer the stew over medium heat for about 5 minutes, allowing the Cheonggukjang to fully dissolve and all the flavors to meld together. Use your spoon to break up any remaining lumps.
Step 17
Once the Cheonggukjang is well incorporated and the stew is simmering, gently add the cubed tofu. Stir carefully to prevent the tofu from breaking apart.
Step 18
Your delicious and savory Cheonggukjang Jjigae with aged kimchi is ready! Serving it in a traditional earthenware pot (ttukbaegi) will keep it warm and enhance the experience. You can simmer it in a regular pot and then transfer it to a heated ttukbaegi just before serving for a truly enjoyable meal. Enjoy this hearty and comforting dish with a bowl of hot rice!
