Mom’s Recipe! Rich and Flavorful Cheonggukjang Stew
Nutritious and Delicious! Make a Rice-Stealing Cheonggukjang Stew
Introducing the quintessential Korean home-cooked dish: savory Cheonggukjang stew. Made with homemade fermented soybeans, it boasts a deep and rich flavor. Combined with various vegetables, pork, and tofu, it’s a powerhouse of taste and nutrition. Whip up a quick batch with leftover vegetables from your fridge, and experience the magic of a meal that disappears in an instant! Enjoy a hearty meal with the authentic taste of Mom’s Cheonggukjang stew!
Main Ingredients- Pork 150g (ground or thinly sliced)
- Cheonggukjang (fermented soybean paste) 200g (homemade or store-bought)
- Kimchi 3 leaves (well-fermented napa cabbage kimchi)
- Tofu 1/2 block
- Onion 1/2 medium
- Green onion 1/2 stalk
- Green chili pepper 1
- Red chili pepper 1
Cooking Instructions
Step 1
First, prepare the broth for your delicious stew. In a pot, add 600ml of water and a broth pack, and bring to a boil to create a flavorful broth. (You can also use anchovies, kelp, dried shrimp, etc., or use rice water for an extra savory touch.)
Step 2
Prepare the vegetables. Slice the onion about 0.5cm thick. Cut the green onions and chili peppers diagonally into about 0.7cm pieces. Slicing them this way will enrich the stew’s flavor and make it visually appealing.
Step 3
Chop the well-fermented kimchi into bite-sized pieces, about 1-2cm in size. The tangy flavor of the kimchi will add a deep umami to the stew.
Step 4
Cut the tofu into 2cm cubes. If you cut them too small, they might break apart while cooking, so aim for a moderate size.
Step 5
In a deep pot or Dutch oven, combine the chopped kimchi and pork. Drizzle with 1 Tbsp of sesame oil. Sauté over medium heat until fragrant; this process brings out the savory aroma of the kimchi and pork. Cook until the kimchi is slightly softened.
Step 6
Once the kimchi is somewhat sautéed, add 1/2 cup (about 100ml) of water and continue to stir-fry until the kimchi becomes tender. This step softens the kimchi’s tartness and brings out its sweetness.
Step 7
Ensure the pork is fully cooked. Then, add the 200g of cheonggukjang and 1 Tbsp of minced garlic, mixing them together. Cheonggukjang can lose its aroma if boiled for too long, so it’s best to briefly sauté it with the other ingredients.
Step 8
Pour the prepared 600ml of broth into the pot. (You can substitute rice water for the broth. Rice water makes the stew smoother and more savory.) Now, let everything simmer and meld together.
Step 9
Once the stew begins to boil, add the sliced onions. When the onions become translucent, add the cubed tofu. Adding tofu while the cheonggukjang is actively boiling helps it retain its shape and cook to a tender consistency.
Step 10
Finally, add the diagonally sliced green onions and chili peppers, and let it simmer for a bit longer. Boil vigorously over high heat for about 5 minutes, and your Cheonggukjang stew is ready! Enjoy a delicious meal with this savory and spicy Cheonggukjang stew!