Savory Cheonggukjang Stew
Delicious Cheonggukjang Stew Recipe to Make at Home
As the cool breeze blows, a steaming bowl of savory Cheonggukjang stew comes to mind! If you’ve hesitated to make it at home due to its strong aroma, this recipe will help you enjoy it deliciously. Loaded with aged kimchi and fresh vegetables, this Cheonggukjang stew has a deep, refreshing flavor that will have you finishing a bowl of rice in no time. It’s truly magical when mixed with a spoonful of radish salad or seasoned bean sprouts. Perfect for a hearty breakfast or a winter delicacy, this Cheonggukjang stew will delight your whole family. It’s great, truly great!
Main Ingredients- 1 block of Cheonggukjang (approx. 400g)
- 1 bowl of aged kimchi
- 1/2 block of firm tofu
Cooking Instructions
Step 1
First, pour water into a pot and add the broth tea bag to make a savory broth. Using a commercial broth tea bag with anchovies and kelp is convenient.
Step 2
Wash the radish, peel it, and slice it thinly and into bite-sized pieces so it blends well into the stew.
Step 3
Remove the stems from the shiitake mushrooms and slice them thinly. Slice the green onion diagonally, and finely chop the Korean chili peppers. (You can add red chili peppers or onions according to your preference. If you have zucchini, it also tastes great.)
Step 4
Shake out the excess filling from the kimchi and slice it finely. Using aged kimchi will provide a deeper flavor. (If you don’t have aged kimchi, regular kimchi can also be used.)
Step 5
Add the sliced aged kimchi and radish to the simmering broth and let it boil for a bit. Adding aged kimchi first deepens the broth’s flavor, and the radish adds a refreshing taste.
Step 6
Once the kimchi and radish are somewhat cooked, add the Cheonggukjang, either whole or mashed. (Nowadays, commercial Cheonggukjang has a less potent smell, making it easy to cook at home.)
Step 7
Cheonggukjang is already seasoned, but if you want to enhance the umami, add 1 tablespoon of doenjang and 1 tablespoon of minced garlic to adjust the seasoning. You can bring out the original flavor of Cheonggukjang without strong additional seasonings.
Step 8
When the Cheonggukjang starts to gently bubble, add the sliced shiitake mushrooms, green onions, and Korean chili peppers, and boil once more. The vegetables will add a delicious flavor to the broth as they cook.
Step 9
Cut the tofu into bite-sized cubes and add it to the stew. Gently mix it in to avoid breaking the tofu.
Step 10
Finally, add 1 tablespoon of chili powder for a bit of spiciness. You can adjust the amount of chili powder to your liking, or sprinkle it on top at the end. Boil for a little longer until all ingredients are well combined, and your delicious Cheonggukjang stew is ready.
