Rich Beef Cheonggukjang Stew Recipe
Just Like Mom Used to Make! Rich and Savory Beef Cheonggukjang Stew
Here’s a recipe for a deeply flavorful and savory cheonggukjang stew made with fresh beef, a complimentary gift from my favorite butcher. It perfectly recreates the nostalgic taste my mother used to make when I was young. While I didn’t particularly enjoy the strong flavor of cheonggukjang back then, I now truly appreciate its rich taste and aroma, making it a must-have dish for me during the winter. Even without many side dishes, this stew alone is enough to make a satisfying meal when mixed with rice. Although it’s a simple stew, its profound flavor is its greatest advantage. Enjoy this delicious beef cheonggukjang stew, made with the freshest seasonal ingredients!
Ingredients- Beef 1/2 cup (stewing cut, lean part)
- Well-fermented Kimchi 1 cup (chopped into bite-sized pieces)
- Tofu 3/4 block (cubed)
- Hot water 800ml
Seasoning & Others- Cheonggukjang (fermented soybean paste) 325g (from package or container)
- Doenjang (soybean paste) 1 Tbsp
- Beef dashida (or anchovy dashida) 1 tsp
- Minced garlic 1 tsp
- Green onions (chopped) for garnish
- Cheonggukjang (fermented soybean paste) 325g (from package or container)
- Doenjang (soybean paste) 1 Tbsp
- Beef dashida (or anchovy dashida) 1 tsp
- Minced garlic 1 tsp
- Green onions (chopped) for garnish
Cooking Instructions
Step 1
Soak the beef in cold water for about 10-15 minutes to remove excess blood. This step ensures a cleaner, more refined broth flavor.
Step 2
Cut the tofu into approximately 1.5cm cubes. This allows the tofu to soften and blend beautifully into the stew.
Step 3
Chop the well-fermented kimchi into bite-sized pieces, discarding any excess core if desired. The tangy flavor of kimchi greatly enhances the stew’s umami.
Step 4
Pat the blood-removed beef dry with paper towels. Slice it into roughly 2-3cm pieces. Cutting it too small might cause it to break apart during cooking.
Step 5
In a pot, add the sliced beef and stir-fry briefly. Then, pour in 800ml of hot water and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 5-10 minutes to extract the beef’s flavor into the broth.
Step 6
In a separate bowl, combine the cheonggukjang, 1 Tbsp of doenjang, 1 tsp of beef dashida, and 1 tsp of minced garlic. Add a ladleful of hot water from the simmering pot and whisk until well combined. Cheonggukjang is best added towards the end of cooking to preserve its beneficial nutrients and distinct aroma.
Step 7
Once the beef broth is flavorful, add the chopped kimchi and cubed tofu to the pot and let it simmer. When it comes to a rolling boil again, pour in the dissolved cheonggukjang mixture. Adjust seasoning to your preference. Continue to simmer until all ingredients are tender and flavors have melded.
Step 8
Finally, stir in the chopped green onions and let it simmer for another moment. Your delicious beef cheonggukjang stew is now ready! Serve hot and enjoy with a bowl of rice.
