Spicy and Rich Aged Kimchi Cheonggukjang Stew
[One-Bowl Meal] Rich Aged Kimchi Cheonggukjang Stew
I went to the market to buy ingredients for bibimbap, but the vegetables weren’t looking their best. So, I ended up coming home with only cheonggukjang (fermented soybean paste) and decided to make this delicious stew! This recipe is inspired by the deep, savory flavors often found in ‘Sumi’s Side Dishes.’
Main Ingredients
- Cheonggukjang (fermented soybean paste) 2 Tbsp
- Aged, well-fermented kimchi 1 handful
- Rice water 270ml (approx. 1.5 cups)
- Dried anchovies for broth 10 pcs
- Firm tofu 3/4 block
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Onion 1/4
- Green onion 1/4 stalk
- Korean green chili pepper 1
Cooking Instructions
Step 1
Today, we’re making an Aged Kimchi Cheonggukjang Stew, inspired by the style of ‘Sumi’s Side Dishes.’ It’s a hearty and satisfying meal that’s perfect for enjoying on your own. #AgedKimchiCheonggukjang #CheonggukjangStew #OneBowlMeal
Step 2
Start by placing the dried anchovies for broth in a pot over low heat. Gently stir-fry them until fragrant, being careful not to burn them. This step helps remove any fishy smell and adds a nutty depth to the broth.
Step 3
Next, add the aged kimchi. Make sure to rinse it briefly if it’s too sour or salty, then chop it into bite-sized pieces (about 1-2 cm) and add it to the pot.
Step 4
Pour in the rice water and bring it to a boil. Let it simmer until the kimchi becomes tender. A key tip from ‘Sumi’s Side Dishes’ is to add the cheonggukjang only after the kimchi is cooked through. This prevents a bitter taste and preserves its savory aroma.
Step 5
Once the stew is bubbling vigorously, remove the anchovies. Leaving them in for too long can impart a bitter flavor, so this step is important for a clean taste.
Step 6
Add a generous tablespoon of minced garlic to enhance the flavor profile. The slight pungency of the garlic complements the rich, earthy notes of the cheonggukjang beautifully.
Step 7
Stir in one teaspoon of gochugaru (Korean chili flakes) for a touch of spiciness. Feel free to adjust the amount to your preference.
Step 8
Now, it’s time for the star ingredient – the cheonggukjang! Add 2 tablespoons. You can either add it as a block or crumble it in. Adding it in larger pieces helps to maintain its distinct savory flavor and aroma.
Step 9
Add the firm tofu, cubed into bite-sized pieces, and a quarter of an onion, also chopped. The tofu adds a creamy texture, while the onion lends a subtle sweetness that balances the savory stew.
Step 10
Finally, garnish with finely chopped Korean green chili peppers and green onions. This adds a fresh, spicy kick and aromatic finish. Your delicious Aged Kimchi Cheonggukjang Stew is now ready to be served hot with a bowl of rice!
