The Ultimate Umami Bomb: Cheonggukjang Doenjang Jjigae
Elevate Your Stew: Rich and Flavorful Cheonggukjang Doenjang Jjigae
I’ve created a special recipe that enhances the familiar taste of Doenjang Jjigae by incorporating homemade Cheonggukjang, a fermented soybean paste. By mixing equal parts Doenjang and Cheonggukjang, the stew becomes wonderfully thick and deeply savory. I’m increasingly enjoying Cheonggukjang in various dishes lately, appreciating its health benefits and unique flavor. It’s good for you, so I’m making an effort to eat it more often! On a rainy weekend, warm up your soul with a bubbling pot of this hearty and healthy Cheonggukjang Doenjang Jjigae.
Ingredients- 1 handful dried anchovies for broth
- 2 cups rice water (400ml)
- 2 shiitake mushrooms
- 1/3 Korean zucchini (aebuk)
- 1/2 block firm tofu (approx. 150g)
- 1 fish cake (processed, approx. 30g)
Seasoning Ratio- 1 Tbsp Cheonggukjang (fermented soybean paste)
- 1 Tbsp Doenjang (soybean paste)
- 1/3 tsp minced garlic
- A small amount of green onion (chopped)
- 1 Tbsp Cheonggukjang (fermented soybean paste)
- 1 Tbsp Doenjang (soybean paste)
- 1/3 tsp minced garlic
- A small amount of green onion (chopped)
Cooking Instructions
Step 1
In a ttukbaegi (earthenware pot) or regular pot, toast the dried anchovies over medium-low heat without any oil. Toasting them until they are lightly golden and their fishy smell dissipates will result in a deeper flavored broth.
Step 2
Add 2 cups (400ml) of rice water to the toasted anchovies and bring to a boil over high heat. Once the water is boiling vigorously, reduce the heat to medium and simmer for about 5 minutes to extract the anchovy broth. Then, strain out the anchovies, keeping only the clear broth.
Step 3
In the anchovy broth, dissolve 1 Tbsp of Doenjang and 1 Tbsp of Cheonggukjang. Since the saltiness of Doenjang and Cheonggukjang can vary, it’s best to start with a slightly milder seasoning. You can always adjust the taste later.
Step 4
Prepare the ingredients for the stew. Dice the tofu into bite-sized cubes. Slice the Korean zucchini similarly. Cut the fish cake into strips or bite-sized pieces. Remove the stems from the shiitake mushrooms and slice them thinly.
Step 5
Once the broth with Doenjang and Cheonggukjang is boiling again, add the sliced Korean zucchini first. Cook until the zucchini is slightly tender and translucent.
Step 6
When the zucchini is partially cooked, add the tofu and fish cake and let them simmer together. Once all ingredients are cooked through, stir in 1/3 tsp of minced garlic and the sliced shiitake mushrooms. Simmer for another minute or two. Adjust the seasoning with salt or soy sauce if needed. This step will further enhance the rich and savory aroma of the Cheonggukjang.
Step 7
Finally, garnish generously with chopped green onions for a complete and delicious Cheonggukjang Doenjang Jjigae! Serve hot with a bowl of rice.
