Rich and Savory Cheonggukjang Stew
Cheonggukjang Stew Made with JeongFood’s Soy Milk
This Cheonggukjang stew is even healthier and richer thanks to the addition of soy milk! The creamy texture of the soy milk beautifully complements the deep, earthy flavor of the fermented soybean paste, making it a perfect companion to rice. You can find the detailed preparation of the Cheonggukjang starting from the middle of the video. Let’s follow these steps to create a delicious and hearty stew!
Ingredients- Cheonggukjang (fermented soybean paste) 180g
- JeongFood Soy Milk 2 cups (approx. 400ml)
- Tofu 190g (1/2 block)
- Dried anchovy powder 1 Tbsp
- 1/2 Cheongyang pepper or red chili pepper
- 1 stalk green onion
- Kimchi 75g (including juice)
- 1/2 cup shredded zucchini
- 2 tsp minced garlic (approx. 10g)
- 2 medium shiitake mushrooms
- 2 Tbsp red pepper powder (gochugaru)
Cooking Instructions
Step 1
To make a delicious Cheonggukjang stew, let’s start by preparing the vegetables. Thinly slice the shiitake mushrooms and zucchini, and slice the green onion diagonally. Mince the garlic. Having all your ingredients prepped makes the cooking process much smoother.
Step 2
Chop the kimchi into small pieces, including some of the juice for added flavor. If the kimchi is too strong for your liking, you can rinse it lightly under cold water before chopping to make it milder.
Step 3
Minced garlic is key to enhancing the flavor of stews. We’ll add a generous amount here, about 1 and a half tablespoons (approximately 10g), to further bring out the savory notes of the Cheonggukjang.
Step 4
Today, we’re adding a special touch with JeongFood’s soy milk for an extra creamy and rich Cheonggukjang stew. Using a mix of two different soy milk flavors can create an even more complex taste. We’ve prepared 2 cups (about 400ml).
Step 5
Now, let’s get ready to cook the stew. In a pot, combine 2 cups of soy milk and 1 cup of water. Dissolve the Cheonggukjang until it’s smooth and there are no clumps. If you prefer a thinner consistency, try using 1 cup of soy milk with 2 cups of water, and then season with salt at the end after tasting.
Step 6
Add the ingredients that will make the stew flavorful and hearty. Cube the tofu and add it from the beginning so it absorbs the flavors well. Then, add the prepared sliced vegetables, kimchi, minced garlic, and a heaping tablespoon of finely ground anchovy powder.
Step 7
Finally, add the red pepper powder for color and flavor, along with the diagonally sliced green onion and red chili pepper. Adjust the amount of red pepper powder according to your spice preference, as heat levels vary between brands. After everything is simmering, taste the stew and add salt if needed to reach your desired seasoning. Enjoy your delicious Cheonggukjang stew!
