Hearty Tofu Cheonggukjang Stew
The Ultimate Umami Bomb! Easy Recipe for Cheonggukjang Stew Packed with Tofu
When you’re suddenly craving a savory and hearty bowl of Cheonggukjang, make this delicious stew at home with ease! We’ve packed it with plenty of soft tofu for an extra satisfying and filling meal. It’s perfect for warming up on a chilly day.
Main Ingredients
- Cheonggukjang (fermented soybean paste) 1 pack (approx. 300g)
- Water 500ml (2.5 cups)
- Coin-shaped broth cube 2 pieces (or 500ml anchovy-kelp broth)
- Firm Tofu 500g (1 block)
- Potato 1 medium
- Well-fermented Kimchi 1 cup (finely chopped)
- Doenjang (soybean paste) 1 Tbsp
- Green chili pepper 1
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, finely chop 1 cup of kimchi. You can lightly rinse the kimchi under running water to reduce some of its sourness, but this step can be adjusted based on how fermented your kimchi is.
Step 2
Peel and wash 1 potato. Slice it into approximately 0.5cm thick half-moons or cubes so it cooks evenly in the stew. If the pieces are too thick, they will take longer to cook.
Step 3
Cut the 500g of firm tofu into bite-sized cubes, about 2cm each. If you have leftover tofu, store it in an airtight container filled with water in the refrigerator, changing the water daily. It should stay fresh for 2-3 days.
Step 4
Open the package of Cheonggukjang. You can add it to the pot as is, or mash it with a spoon for easier dissolving.
Step 5
In a pot, add 500ml of water and 2 coin-shaped broth cubes. If you don’t have broth cubes, you can use 500ml of anchovy-kelp broth or plain water. Using broth will result in a much deeper flavor.
Step 6
Once the broth comes to a boil, add the finely chopped kimchi. Let it simmer for about 3-5 minutes until the kimchi softens and its flavor infuses into the broth.
Step 7
When the kimchi is tender, add 1 Tbsp of minced garlic and stir well to combine. The garlic will add a wonderful aroma and depth to the stew.
Step 8
Add the thinly sliced potatoes. Continue to boil for about 5-7 minutes, or until the potatoes become tender and slightly translucent. Cooked potatoes are essential for a delicious stew.
Step 9
Carefully add the 500g of tofu cubes to the pot. Gently place them in so they don’t break apart. You can arrange them to fill the pot nicely.
Step 10
Season the stew with Doenjang (soybean paste). Since the saltiness and flavor of Doenjang vary between brands, start with 1 Tbsp, taste, and add more gradually as needed. Be careful not to make it too salty.
Step 11
Finally, add the Cheonggukjang and stir to dissolve any clumps. To preserve its beneficial nutrients, avoid boiling Cheonggukjang for too long; once it’s dissolved, let it simmer briefly.
Step 12
Garnish with 1 chopped green chili pepper and simmer for another moment. Your flavorful and hearty Tofu Cheonggukjang stew is ready! Enjoy it with a hot bowl of rice.
