Spicy and Savory Kimchi Cheonggukjang Stew Recipe
Boost Your Appetite with Spicy and Tangy Kimchi Cheonggukjang Stew!
Cheonggukjang stew is always a winner! Nowadays, we can enjoy cheonggukjang with less odor, even some varieties are completely odorless, making it a more frequent delight. Today, we’re making a kimchi cheonggukjang stew with a spicy kick. Come join me in creating this comforting and delicious dish!
Ingredients- 120g Cheonggukjang (fermented soybean paste)
- 1 Tbsp Homemade Doenjang (soybean paste)
- 2 cups Rice Water
- 2-3 leaves Napa Cabbage Kimchi (chopped)
- 1/2 block Tofu
- 3 Songyi Mushrooms
- 2 Korean Green Chili Peppers
- 1/2 Onion
- 1/2 Green Onion stalk
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
In a deep pot, dissolve 1 tablespoon of homemade doenjang into 2 cups of rice water. Add 2-3 chopped leaves of napa cabbage kimchi and bring to a rolling boil over high heat. Cook until the kimchi is tender.
Step 2
Once the kimchi is well-cooked, add 1/2 block of tofu, cut into cubes, and 1/2 sliced onion. Continue to simmer over medium heat until the tofu floats to the surface. This ensures the tofu cooks evenly without breaking apart.
Step 3
Skim off any foam that rises to the surface of the stew. Add 3 Songyi mushrooms and 120g of cheonggukjang. Let it simmer further. Once the savory aroma of cheonggukjang fills the air, add 2 chopped Korean green chili peppers, 1/2 diagonally sliced green onion, and 1/2 Tbsp minced garlic. Simmer briefly to finish.
Step 4
Behold! The perfect harmony of savory and spicy. Your Kimchi Cheonggukjang Stew is ready. Enjoy this delightful stew with a steaming bowl of rice!
