Rich & Savory Cheonggukjang Stew: A Hearty Kimchi and Tofu Recipe
How to Make Delicious Cheonggukjang Stew with Kimchi, Tofu, and Fermented Beans
Beans are packed with nutrients, but their goodness isn’t always fully absorbed. When beans are fermented into Cheonggukjang, the enzymes produced by the microorganisms make them incredibly digestible, allowing your body to properly absorb all the beneficial nutrients. This recipe uses fresh Cheonggukjang for a deep, comforting flavor.
Ingredients- 190g Pulmuone Fresh Cheonggukjang (use as is)
- 1 block (approx. 200g) Tofu, cut into cubes
- 80g Kimchi, finely chopped
- 1/2 Onion, chopped into bite-sized pieces
- 1/3 Zucchini, sliced into half-moons
- 1 King Oyster Mushroom, cut into bite-sized pieces
- 1 Korean Green Chili Pepper (Cheongyang chili), diagonally sliced (adjust for spice)
- 1 Red Chili Pepper, diagonally sliced (for color and mild sweetness)
- 2 Scallions (approx. 20cm length), diagonally sliced
- 1 Anchovy Dashida Coin (or anchovy-kelp broth base)
- 400ml Water (approx. 2 cups)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
Prepare all your vegetables and ingredients. Chop the zucchini, king oyster mushroom, and onion into bite-sized pieces. Cut the tofu into similar-sized cubes.
Step 2
For a touch of heat, thinly slice the Korean green chili pepper diagonally. Slice the red chili pepper diagonally for color and a hint of sweetness. Slice the scallions diagonally as well. Finely chop the kimchi, removing any excess stem.
Step 3
In a pot or Korean earthenware pot (ttukbaegi), add 400ml of water and the anchovy coin broth base to create a flavorful broth. Using a homemade anchovy broth will add an even deeper, savory note.
Step 4
Once the broth comes to a rolling boil, add the prepared king oyster mushrooms, onions, zucchini, and chopped kimchi. If you prefer a spicier stew, stir in 1 tablespoon of gochugaru at this stage.
Step 5
Now it’s time to add the Cheonggukjang. Instead of adding the block of Pulmuone fresh Cheonggukjang all at once, use a spoon to gradually break it up and dissolve it into the broth. The key to a delicious Cheonggukjang stew is to add it bit by bit, tasting as you go, rather than dumping it all in at once. This method helps preserve the authentic savory flavor and allows for easier seasoning adjustments.
Step 6
Once the Cheonggukjang flavor has melded and the seasoning is just right, add the cubed tofu, diagonally sliced scallions, Korean green chili pepper, and red chili pepper. Gently stir to combine without breaking the ingredients. Let it simmer for a short while longer until everything is heated through. Avoid overcooking at this stage; a brief simmer will keep the tofu intact and the vegetables fresh.
