Savory and Deep-Flavored Cheonggukjang Stew: The Essence of Home Cooking
How to Make Cheonggukjang Stew with Stir-fried Kimchi for a Richer Taste
I was craving a hearty, savory Cheonggukjang stew after a few days without any soupy dishes. So, I decided to make it myself! Stir-frying it with aged kimchi brings out an even deeper and richer flavor. This Cheonggukjang stew is a true rice-thief, loved by the whole family. Here’s the recipe!
Main Ingredients
- 1 handful of Cheonggukjang (about 1 packet of store-bought)
- 1/2 handful of aged kimchi (include 2-3 Tbsp of kimchi juice)
- 1 handful of radish (used for making broth)
- 1 stalk of green onion
- 1/2 green chili pepper
- 1/2 red chili pepper
- 1 tsp minced garlic
- 1/2 handful of mushrooms, finely chopped (e.g., shiitake, oyster mushrooms)
- 1/3 block of firm tofu
Seasoning & Others
- 250ml anchovy and kelp broth
- Salt to taste (adjust according to preference)
- 250ml anchovy and kelp broth
- Salt to taste (adjust according to preference)
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for the Cheonggukjang stew. You’ll need: 1 handful of Cheonggukjang (about 1 pack), 1 handful of radish (that was used for making broth), 1 stalk of green onion, half a green chili and half a red chili pepper, about half a handful of finely chopped mushrooms (like shiitake or oyster mushrooms), and about half a handful of aged kimchi. Don’t forget to include 2-3 tablespoons of kimchi juice, as it adds a great flavor. Also, have 1 teaspoon of minced garlic and 250ml of anchovy and kelp broth ready.
Step 2
In a pot (a ttukbaegi, or earthenware pot, is highly recommended for better heat retention), lightly oil the bottom. Add the prepared aged kimchi along with its juice. Stir-fry over medium-low heat until the kimchi becomes soft and fragrant. This step helps to caramelize the kimchi, bringing out its natural sweetness and deepening the stew’s flavor.
Step 3
Once the kimchi is well stir-fried, add 1 teaspoon of minced garlic. Continue to stir-fry for another minute until the garlic becomes fragrant. This releases the aromatic oils from the garlic, adding another layer of flavor.
Step 4
Pour in the 250ml of anchovy and kelp broth that you prepared earlier. Bring the stew to a rolling boil over high heat. Using a homemade broth will make the stew even more delicious and savory.
Step 5
Once the broth is boiling, add the radish and the Cheonggukjang. The radish will add a pleasant texture and subtle sweetness, while the Cheonggukjang provides its signature robust, earthy flavor.
Step 6
Now, add the chopped green onion, green and red chili peppers, and the finely chopped mushrooms to the pot. Continue to simmer. The variety of vegetables not only enhances the color but also contributes to a more complex and satisfying taste.
Step 7
It’s time to season the stew. Add salt to taste. Be mindful that Cheonggukjang itself is salty, so taste as you go and adjust accordingly. If it’s not salty enough, add more salt. For an even deeper flavor, you can also add a splash of soup soy sauce (guk-ganjang).
Step 8
Finally, add the tofu cut into bite-sized pieces. Gently stir to combine, being careful not to break the tofu, and let it simmer for a few more minutes until the tofu is heated through. This makes the stew even more filling and satisfying.
Step 9
And there you have it – a delicious, savory Cheonggukjang stew with a rich, hearty broth! It’s perfect for a comforting and filling meal served with a bowl of hot rice. Enjoy! ^^
