Grandma’s Siraegi Cheonggukjang
Hearty and Flavorful Siraegi Cheonggukjang Stew Recipe
Cheonggukjang, a fermented soybean paste stew, is a beloved comfort food in Korean cuisine, renowned for its deep flavor and nutritional benefits. This particular recipe, Siraegi Cheonggukjang, evokes warm childhood memories of visiting my grandmother’s house. I can still vividly recall the distinct yet comforting aroma of meju (fermented soybeans) filling her cozy room, and the rich taste of cheonggukjang brimming with beans. This dish was so special that I would often pester my grandmother to visit or even travel alone to her house just to savor it. Today, I’m sharing a special recipe that recreates that nostalgic flavor, blending the earthy notes of siraegi (dried radish greens) with the profound depth of cheonggukjang. Let’s bring back those warm, forgotten memories with a comforting bowl of Siraegi Cheonggukjang, prepared with care.
Ingredients
- Siraegi (dried or pre-cooked radish greens), an adequate amount
- Cheonggukjang (fermented soybean paste), 1 block (approx. 200-300g)
- Korean radish (mu), 1/4 medium
- Cheongyang chili peppers, 1-2
- Dried kelp (dashima), 2-3 pieces
- Gochugaru (Korean chili powder), 1 tablespoon
- Salt, to taste
Cooking Instructions
Step 1
First, prepare the siraegi. If using dried siraegi, soak it thoroughly in water until softened and then boil until tender. Cut the boiled siraegi into bite-sized pieces, about 2-3 cm long. In a large pot, add the cut siraegi and drizzle a little sesame oil. Sauté over medium heat for 2-3 minutes until fragrant. This sautéing step helps to deepen the flavor of the siraegi.
Step 2
Once the siraegi is lightly sautéed, pour in plenty of water, about 1 liter. Add the thinly sliced Korean radish and the pieces of dried kelp. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10-15 minutes, or until the radish becomes translucent and tender. You can remove the kelp once the radish is partially cooked.
Step 3
Check if the radish is cooked. It should be easily pierced with a chopstick. The delicious aroma starting to fill the air is already making me hungry! At this stage, taste the broth and add a little salt if needed.
Step 4
When the broth is boiling and the radish is cooked, add the block of cheonggukjang to the pot (or a traditional Korean earthenware pot, ‘ttukbaegi’). Use a spoon to mash and dissolve the cheonggukjang into the broth. Cheonggukjang can lose its unique savory aroma if boiled for too long, so it’s best added towards the end of the cooking process. Stir well until the paste is fully incorporated.
Step 5
After dissolving the cheonggukjang, stir in 1 tablespoon of gochugaru. This chili powder adds a pleasant spiciness and umami to the stew, enhancing the overall flavor profile of the siraegi and cheonggukjang. Mix well.
Step 6
Taste the stew and season with salt as needed. Remember that cheonggukjang itself is already seasoned, so add salt gradually. Aim for a balanced flavor that isn’t too salty but has a subtle savory depth.
Step 7
Finally, add the thinly sliced Cheongyang chili peppers. The spiciness from these peppers complements the richness of the cheonggukjang and adds a refreshing zest to the broth. Adjust the amount according to your preference.
Step 8
Simmer for a little longer to allow all the flavors to meld together. Your hearty Siraegi Cheonggukjang is now ready! The bubbling stew, with its deeply savory aroma, is enough to make you crave a bowl of rice. Enjoy this satisfying and wholesome meal, perfect with a side of steamed rice.
