Rich and Flavorful Cheonggukjang Jjigae (Korean Fermented Soybean Paste Stew)
How to Make Delicious Cheonggukjang Jjigae
A deeply savory and aromatic Cheonggukjang Jjigae! This recipe elevates the pungent flavor of fermented soybean paste by adding crunchy chonggak kimchi (ponytail radish kimchi), resulting in a refreshing and delightful texture. Get ready to enjoy this addictive stew that will have you finishing your rice in no time!
Ingredients- 1 block Cheonggukjang (fermented soybean paste)
- 1/2 block Tofu
- 1/2 Onion
- 4 stalks Chonggak Kimchi (ponytail radish kimchi, including stems)
- 1/2 stalk Green Onion
- 1 Tbsp Doenjang (soybean paste)
- 0.5 Tbsp Mushroom powder
- Anchovy-Kelp Broth (or rice water) as needed
Cooking Instructions
Step 1
First, prepare the vegetables. Finely chop the onion and cut the tofu into bite-sized cubes (about 2cm). If you don’t have chonggak kimchi, you can substitute with well-fermented napa cabbage kimchi or kkakdugi (cubed radish kimchi) for a delicious result! If the kimchi is too sour, you can rinse it lightly with water before using.
Step 2
In a pot, pour in the anchovy-kelp broth (or rice water). Add all ingredients except the tofu and green onion (cheonggukjang, onion, chonggak kimchi, doenjang, mushroom powder) and bring to a boil over high heat. Using anchovy-kelp broth will add a deeper and richer umami flavor to your stew.
Step 3
Once the broth is boiling and the onion becomes translucent, add the cheonggukjang in a large lump. Use a spatula to gently break it apart and dissolve it into the broth as it simmers. It’s important to break it down completely to ensure the savory flavor of the cheonggukjang infuses well into the soup.
Step 4
After the cheonggukjang is well dissolved, add the cubed tofu. Reduce the heat to medium-low and let it simmer gently until the tofu absorbs the flavors. Be careful not to break the tofu while it cooks. Add the doenjang and mushroom powder for extra depth of flavor. Taste and season with salt or soup soy sauce if needed.
Step 5
Finally, stir in the chopped green onion and simmer for another moment until the stew is fragrant. This completes your delicious Cheonggukjang Jjigae! For a spicier kick, you can add some chopped Korean chili peppers. It’s also wonderful served over a bowl of rice as a bibimbap base. Enjoy with a warm bowl of rice!
