Rich and Savory Cheonggukjang Stew: Easy Recipe for Beginners
The Essence of Home Cooking: Unveiling the Secret to Delicious Cheonggukjang
Welcome back to home cooking recipes after a long break! Due to wrist pain, posting cooking content has been infrequent. These days, I’ve been focusing on meals that are quick and easy to prepare, which hasn’t left much opportunity for photography. However, I felt it’s been too long, so I’m bringing you a recipe for delicious Cheonggukjang stew! The block of Cheonggukjang I bought from the supermarket is already a month old! With its expiration date nearing, I decided to make it quickly. Many people think making Cheonggukjang is difficult, but that’s absolutely not true! It’s surprisingly simple. Let me show you how!
Main Ingredients- 1 block Cheonggukjang (approx. 300g)
- 1/2 block firm tofu, cubed
- 1/2 cup kimchi, finely chopped
- 1/4 small onion, thinly sliced
- 1/4 Korean leek, diagonally sliced
Cooking Instructions
Step 1
First, pour 600ml of water into a pot and add the dried anchovies for broth. Simmer over medium-low heat for about 5-7 minutes to extract the anchovy broth. Then, remove and discard the anchovies. You’ll have a clear and savory broth.
Step 2
While the broth is simmering, prepare the other ingredients. Finely chop the kimchi. Thinly slice the onion. Diagonally slice the Korean leek. Have the block of Cheonggukjang ready.
Step 3
Once the broth is ready, discard the anchovies. Add the chopped kimchi to the pot and let it simmer until it softens and releases its flavor into the broth. Next, add the sliced onions and cook them together.
Step 4
When the kimchi and onions are somewhat cooked, add the sliced Korean leek. At this point, it might look like a delicious kimchi stew! But soon, the rich, earthy flavor of Cheonggukjang will be added.
Step 5
Now it’s time to add the seasonings. Add half a teaspoon of minced garlic and half a tablespoon of doenjang. It’s best to adjust the amount of doenjang based on the saltiness and flavor of your Cheonggukjang. Taste and add more if needed.
Step 6
Finally, it’s time to add the Cheonggukjang! Add the block of Cheonggukjang directly into the pot. Use a spoon to mash and break it apart as it simmers. If you’re not a big fan of the strong, pungent aroma of Cheonggukjang, I recommend adding about two-thirds of the block first, tasting it, and then adding more if desired. If you prefer a robust flavor, feel free to use the entire block.
Step 7
Let everything simmer together until the flavors meld. Once the Cheonggukjang has softened and integrated into the stew, add the cubed tofu. Let it cook for another 2-3 minutes until the tofu is heated through. Your rich and savory Cheonggukjang stew is now complete! Enjoy your meal!
