Hearty Korean Cheonggukjang Stew with Beef and Silken Tofu
How to Make Cheonggukjang Stew with Beef and Soft Tofu
Warm up with this deeply savory and comforting Korean Cheonggukjang stew, perfect for chilly days! This recipe enhances the traditional fermented soybean paste with tender chunks of beef and silky silken tofu, making it a dish even children will love. It’s a truly magical stew that pairs perfectly with a steaming bowl of rice.
Stew Ingredients
- 1 block Cheonggukjang (fermented soybean paste, approx. 300-400g)
- 200g Beef (e.g., bulgogi cut or stew meat)
- 1 package Silken Tofu (approx. 300g)
- 100g Korean Radish (Mu, about 1/4 of a small radish)
- 1/2 Onion
- 2 Korean Green Chili Peppers (adjust to spice preference)
- 1/4 stalk Green Onion
- 10g Dried Anchovy (for broth, about 10 pieces)
- 10g Dried Kelp (Kombu, approx. 10x10cm)
Seasoning
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 tsp Minced Garlic
- Salt to taste
- Pepper to taste
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 tsp Minced Garlic
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
First, let’s make the flavorful broth, the foundation of our delicious stew. In a pot, add the dried kelp and dried anchovies. Pour in 5 cups (about 1 liter) of cold water. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to extract a rich broth. Remove the kelp and anchovies, reserving the broth.
Step 2
Prepare the store-bought Cheonggukjang. If it’s a block, you can leave it as is or break it apart with chopsticks to help it dissolve better into the stew. The key is to preserve the original savory aroma of the Cheonggukjang.
Step 3
Now, let’s prepare the vegetables for the stew. Slice the onion thinly or dice it. Finely chop the Korean green chili peppers for a touch of heat (adjust according to your preference). Slice the green onion diagonally for a fresh aroma. Thinly slice the Korean radish (mu) into half-moon shapes. Prepping the vegetables beforehand will make the cooking process much smoother.
Step 4
Pour the reserved broth back into the pot and dissolve 1 tablespoon of Doenjang. Dissolving the Doenjang first deepens the flavor of the broth. Next, add the 200g of beef. I used beef that was previously frozen; ensure it’s thawed before adding. As the beef cooks, skim off any impurities that rise to the surface.
Step 5
Once the beef is partially cooked, add the sliced Korean radish. Let it simmer together for about 5 to 7 minutes, or until the radish becomes translucent and tender. Cooking the radish beforehand will enhance the stew’s natural sweetness and refreshing taste.
Step 6
Now, add all the prepared onion, green chilies, and green onion to the pot. Add the silken tofu by scooping large pieces into the stew. Finally, stir in 1 teaspoon of minced garlic. Let everything simmer together until the stew comes to a rolling boil.
Step 7
It’s time to add the Cheonggukjang! Gently add the prepared Cheonggukjang to the boiling stew. It’s best not to overcook Cheonggukjang, as it can develop a bitter taste. Stir it in gently to blend its rich, savory aroma into the stew.
Step 8
After adding the Cheonggukjang, continue to simmer on medium-low heat for about 7 to 8 minutes. The stew will thicken slightly as the flavors meld together. Taste the stew and adjust the seasoning with salt or soy sauce if needed. A pinch of pepper will enhance the overall aroma and flavor. Enjoy your delicious homemade stew!
