Rich and Savory Cheonggukjang Doenjang Jjigae (Fermented Soybean Paste Stew with Cheonggukjang)
A Hearty Stew with a Blend of Doenjang and Cheonggukjang for Deeper Flavor
Experience the comforting taste of home with this Doenjang Jjigae recipe, elevated by the rich and savory notes of Cheonggukjang. This delightful stew, a perfect accompaniment to any meal, promises a deeply satisfying flavor that will have everyone reaching for more rice. It’s the ideal dish to warm you up on a chilly day or when you’re simply craving a comforting bowl of soup.
Stew Ingredients- 300g Pork, stew cut
- 1/2 Onion, diced
- 1 Zucchini, diced
- 400g Radish, diced
- 2 King Oyster Mushrooms, diced
- 3 Korean Green Chilies, diagonally sliced
- 120g Cheonggukjang (fermented soybean paste)
- 1/2 block Firm Tofu, diced
- 1 stalk Green Onion, roughly chopped
Broth Ingredients- 1 handful Dried Anchovies
- 4-5 pieces Dried Kelp (Kombu)
- 1 handful Dried Anchovies
- 4-5 pieces Dried Kelp (Kombu)
Cooking Instructions
Step 1
First, let’s prepare the base for our delicious stew: the broth. In a pot, combine 2 liters of water, a handful of dried anchovies, and 4-5 pieces of dried kelp. Bring to a boil over medium-high heat and simmer for 10 minutes. Remove the kelp after it starts to release its flavor to prevent any bitterness. After 10 minutes, strain out the anchovies and kelp to get a clear broth. Add the 300g of pork stew meat to the broth and bring it to a rolling boil over medium-high heat until the pork is cooked through and turns white.
Step 2
Now, it’s time to prepare the vegetables and tofu for the stew. Dice the radish, zucchini, onion, and king oyster mushrooms into uniform, bite-sized pieces (about 2cm cubes). Slice the green onion roughly and the Korean green chilies diagonally for a touch of spice. Dice the firm tofu as well.
Step 3
Once the broth is boiling, dissolve 2 tablespoons of doenjang through a sieve into the pot. Add the diced radish first and let it simmer for 5 minutes, allowing it to soften slightly. Once the radish becomes translucent, add the zucchini, onion, green onion, king oyster mushrooms, and diced tofu. Finally, toss in the sliced Korean green chilies and continue to boil for a few more minutes.
Step 4
Now, it’s time to add the ingredients that will enhance the stew’s flavor. Stir in 1 tablespoon of minced garlic and a pinch of black pepper. If your cheonggukjang is in a block, mash it with a spoon before adding the 120g to the stew. Mix well to combine.
Step 5
After adding the cheonggukjang, let the stew simmer vigorously for another 5 minutes. This crucial step allows the rich, savory aroma of the cheonggukjang to fully infuse into the stew, deepening its overall flavor.
Step 6
And there you have it! A perfectly finished Cheonggukjang Doenjang Jjigae, bursting with savory goodness. Enjoy this delicious meal with a bowl of warm rice. It’s so incredibly tasty, you’ll finish your rice in no time!
