Rich and Savory Aged Kimchi Cheonggukjang Stew Recipe
Winter Delight: How to Make Cheonggukjang Stew with Aged Kimchi!
As the kimchi ripens wonderfully during winter, one dish that truly sings is Cheonggukjang stew! Today, we’re bringing you a hearty version packed with plenty of aged kimchi, creating a stew with an incredibly deep and comforting flavor. This is the perfect home-cooked meal to warm you up on a chilly day.
Ingredients- 1 pack Cheonggukjang (approx. 300-400g)
- Generous amount of aged kimchi (approx. 1/4 head)
- 1 Tbsp Perilla oil
- 1 block Tofu (approx. 300g)
- 1/2 stalk Green onion
Cooking Instructions
Step 1
Let’s begin making this warm and savory aged kimchi Cheonggukjang stew.
Step 2
One of our family’s secrets for delicious Cheonggukjang stew is the addition of perilla oil. When simmering the Cheonggukjang, adding a tablespoon of perilla oil enhances its rich, nutty aroma, eliminates any unwanted gaminess, and adds a layer of savory depth. Lightly oil a pot with perilla oil and add the Cheonggukjang.
Step 3
Using a spoon, gently break apart the Cheonggukjang into a smooth paste as it simmers over medium-low heat. Be careful not to boil it too vigorously, as this can diminish the beneficial bacteria in the Cheonggukjang.
Step 4
Rinse the aged kimchi briefly under running water to reduce its sourness, then chop it into bite-sized pieces (about 2-3 cm). The kimchi’s seasoning is key to the stew’s flavor, so add the chopped kimchi to the pot.
Step 5
Gently pat the tofu dry with a paper towel, then cut it into uniform cubes (about 2-3 cm). This will help the tofu hold its shape during cooking.
Step 6
Thinly slice the green onion, including both the white and green parts. Slicing them finely will distribute their fresh flavor throughout the stew and make it visually appealing.
Step 7
Once the Cheonggukjang is dissolved and the aged kimchi has softened a bit, add the prepared tofu and sliced green onions. Let it simmer for another 2-3 minutes until the tofu is cooked through and tender, and the green onions have released their fragrance.
Step 8
Cheonggukjang stew is best when it’s not too watery and has a slightly thick, rich consistency. Instead of adding too much water at the start, adjust the liquid as needed with water or anchovy broth, considering the moisture from the kimchi as well.
Step 9
Your delicious aged kimchi Cheonggukjang stew, a perfect blend of savory and spicy notes, is now complete! Enjoy it with a warm bowl of rice.
