Spicy and Savory Cheonggukjang Stew
A Hearty Bowl of Cheonggukjang Brimming with Rich, Umami Flavor
While some might find the pungent aroma off-putting, for others, it’s the most delicious smell in the world! This Cheonggukjang stew is packed with the deep, savory notes of fermented soybeans and a hint of spice, making it a perfect companion to rice. If you’ve been hesitant about Cheonggukjang due to its unique smell, this recipe is your gateway to its wonderful flavor. The best smell in the world, indeed! – Every Recipe, Man-Gye Recipe
Essential Ingredients- 1 cup Cheonggukjang (fermented soybean paste, approx. 150g)
- 2 Tbsp Doenjang (soybean paste)
- 100g Pork (stew meat)
- 1/2 block Firm Tofu (cut into cubes)
- 1/2 cup Chopped Kimchi (fermented, cut into small pieces)
- 2 cups Anchovy-Kelp Broth
- 1/2 stalk Green Onion (sliced diagonally)
- 1 Korean Green Chili Pepper (sliced diagonally)
Seasoning Ingredients- 1 Tbsp Perilla Oil
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Perilla Oil
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
In a bowl, combine 1 cup of Cheonggukjang with 1 cup of the anchovy-kelp broth. Whisk thoroughly until the Cheonggukjang is well dissolved and smooth. Pre-dissolving the paste like this prevents clumps and results in a clearer broth flavor when the stew simmers.
Step 2
Cut the tofu into bite-sized cubes, about 2cm thick. Slice the green onion and Korean green chili pepper diagonally. If you enjoy more heat, feel free to add an extra chili pepper.
Step 3
Heat the perilla oil in a pot over medium heat. Add the pork and chopped kimchi, and stir-fry until they are well combined and slightly browned. Sautéing the pork and kimchi until fragrant helps to eliminate any gamey odors and brings out their savory flavor.
Step 4
Once the pork and kimchi are sautéed, pour in the remaining 1 cup of anchovy-kelp broth. Bring to a boil over high heat. Skim off any impurities that rise to the surface as the broth boils for an even cleaner taste.
Step 5
When the broth comes to a rolling boil, add the pre-dissolved Cheonggukjang, 2 Tbsp of Doenjang, cubed tofu, 1/2 Tbsp minced garlic, and 1/2 Tbsp Gochugaru. You can adjust the amount of Doenjang and Cheonggukjang according to your preference.
Step 6
Finally, add the diagonally sliced green onion and Korean green chili pepper, and simmer for another few minutes until the stew is heated through and the flavors meld. For a richer Cheonggukjang aroma, try to avoid covering the pot while it simmers. Serve hot with a bowl of steamed rice. Enjoy!
