The Ultimate Umami Bomb! Aged Kimchi Cheonggukjang Stew
The Deep and Rich Charm of Aged Kimchi Cheonggukjang
On chilly days, when your appetite is low, let’s make the most delicious stew by combining savory aged kimchi and rich cheonggukjang. It’s simple yet boasts a deep, exquisite flavor that warms you from the inside out.
Key Ingredients for Aged Kimchi Cheonggukjang Stew
- 180g Cheonggukjang (paste made from fermented soybeans; homemade or store-bought both work well)
- 1L Water (using anchovy-kelp broth will add even deeper flavor)
- About 1/4 head of well-fermented aged kimchi (include some juice)
- 1 block Tofu (firm tofu suitable for stews is recommended)
- 1/2 Onion (adds sweetness and a refreshing taste)
- 1 stalk Scallion (use the white part for sweetness, the green part for aroma)
- 3 Korean Green Chili Peppers (add more if you like it spicier)
- 2 Tbsp Tuna Fish Sauce (can be substituted with soy sauce or fish sauce)
Cooking Instructions
Step 1
Prepare all the ingredients. Chop the aged kimchi into bite-sized pieces (about 1-2 cm). Cut the tofu into bite-sized cubes suitable for stew. Mince or finely chop the onion, scallions, and green chilies. You can add the cheonggukjang as is or mash it slightly to release more flavor into the broth.
Step 2
Pour 1L of water into a pot and add the 180g of cheonggukjang. Start boiling over medium heat. If there are large clumps of cheonggukjang, gently break them apart with a spoon to make the broth smoother.
Step 3
Once the water starts boiling, add the pre-chopped aged kimchi generously. The sourness and savory notes of the aged kimchi will meld with the cheonggukjang, creating a deep flavor.
Step 4
Add the 1/2 chopped onion. The sweetness from the onion will mellow out the overall flavor of the stew.
Step 5
Add the 3 chopped Korean green chili peppers. If you prefer a spicier kick, leave the seeds in or add more. The spiciness helps cut through any richness.
Step 6
Carefully add the 1 block of prepared tofu, cut into bite-sized pieces, into the pot. It’s best to add the tofu gently to prevent it from breaking apart.
Step 7
Finally, add the 1 stalk of chopped scallion to enhance the sweetness and add a refreshing aroma. The white parts of the scallion contribute sweetness, while the green parts add aroma.
Step 8
It’s time to season. Add 2 tablespoons of tuna fish sauce. You can use anchovy fish sauce or soy sauce, but tuna fish sauce adds a clean savory flavor without any harshness. Taste and add more if needed.
Step 9
Once all the ingredients have melded and are simmering, your delicious aged kimchi cheonggukjang stew is ready! The savory aroma will fill your home, bringing a sense of happiness.
Step 10
Serve with a bowl of warm rice. This aged kimchi cheonggukjang stew, made with a super simple recipe, is a true rice thief! Enjoy a hearty meal with this warm and delicious stew on a cold day!
