Rich and Spicy Aged Kimchi Cheonggukjang Stew Recipe
The Essence of Home Cooking! How to Make Deliciously Spicy and Savory Aged Kimchi Cheonggukjang Stew
Try making a cheonggukjang stew with a deep flavor, enhanced by using pork neck and well-fermented aged kimchi. The harmony of its savory richness and spiciness is exceptional.
Main Ingredients
- 1/4 head of aged kimchi (or 1 large piece of kimchi)
- 300-400g pork neck
- 1 block of cheonggukjang (fist-sized)
- 1 block of tofu
- A little green onion (about 1/2 stalk)
- 2-3 Cheongyang peppers (Korean chili peppers)
Seasonings and Others
- 1-2 Tbsp traditional soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1-2 Tbsp red chili powder (gochugaru)
- 1 Tbsp cooking wine (or mirin)
- A pinch of black pepper
- A pinch of salt
- 1-2 Tbsp traditional soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1-2 Tbsp red chili powder (gochugaru)
- 1 Tbsp cooking wine (or mirin)
- A pinch of black pepper
- A pinch of salt
Cooking Instructions
Step 1
First, gently shake off any excess liquid from the aged kimchi, then cut it into bite-sized pieces. Slice the pork neck into bite-sized pieces as well. Place the cut aged kimchi and pork neck in a pot, add enough water to generously cover the ingredients, and bring to a boil over high heat. (Using frozen pork neck allows for convenient cooking without prior thawing.)
Step 2
While the broth is heating, cut the tofu into bite-sized cubes. Cutting them slightly thicker helps prevent them from breaking apart too much during cooking.
Step 3
Wash the Cheongyang peppers, remove their stems, and finely chop them. If you prefer a spicier stew, you can include the seeds.
Step 4
Once the pot with kimchi and pork is boiling vigorously, dissolve the traditional soybean paste (doenjang) into the broth. It’s best to strain the doenjang through a sieve to ensure it dissolves smoothly without lumps, which will make the broth richer and smoother.
Step 5
Add the chopped Cheongyang peppers, minced garlic, cooking wine (or mirin), and black pepper to the doenjang-infused broth. Stir well and let it boil vigorously for 10 to 15 minutes, allowing the flavors of the kimchi and pork to fully meld.
Step 6
Prepare the cheonggukjang by crumbling it with your hands to ensure there are no large lumps. Adding it in large clumps can result in a less refined broth.
Step 7
After the broth has simmered and the flavors have developed, carefully add the cubed tofu to the pot.
Step 8
Continue to simmer the stew for about 10 more minutes after adding the tofu. The tofu will absorb the flavors, making the stew even more delicious. Taste the broth and add a pinch of salt if needed to adjust the seasoning. Finally, add the sliced green onions.
Step 9
Simmer for an additional 2-3 minutes after adding the green onions, and your rich and savory aged kimchi cheonggukjang stew will be ready! Enjoy it piping hot with a bowl of rice.