Savory and Rich! Baek Jong-won Style Cheonggukjang Jjigae Recipe
Winter Warmth: A Delicious Baek Jong-won Cheonggukjang Jjigae Recipe for the Whole Family
As the cold winter days set in, a warm, comforting stew becomes a must-have on our table. While my family doesn’t always crave soups or stews, winter is certainly an exception! Today, I’m sharing a Baek Jong-won style Cheonggukjang Jjigae recipe, made with a savory anchovy broth and a block of fermented soybean paste from the freezer. Its deep flavor and rich, nutty taste are perfect for a hearty meal that will have you reaching for more rice. Let’s cook a delicious winter stew together!
Basic Ingredients- 1 handful chopped kimchi (about 1 cup)
- 1/3 block firm tofu (about 100g)
- 1 medium potato
- 1/2 medium onion
- 1 block Cheonggukjang (fermented soybean paste, about 100g)
- 1 Tbsp Doenjang (soybean paste, heaped)
- 2 shiitake mushrooms
- 1/2 packet enoki mushrooms (about 50g)
- 4 mug cups water (about 800ml)
- 10 medium dried anchovies for broth
- 1 green chili pepper, 1 red chili pepper
- 1/2 Tbsp minced garlic
- 2 pinches salt (for seasoning)
- A little green onion
Cooking Instructions
Step 1
Feel free to use any mushrooms you like, such as king oyster mushrooms or oyster mushrooms, depending on your preference or what you have on hand.
Step 2
Finely chop the aged kimchi. Cut the enoki mushrooms in half. Dice the tofu into approximately 1.5cm cubes. Slice the green and red chili peppers diagonally. Slice the potato and onion into thin, bite-sized rounds or half-moons. If using dried shiitake mushrooms, rehydrate them in water until soft, then remove the tough stems and slice thinly. Using sour kimchi will add a refreshing depth of flavor to the stew.
Step 3
In a pot, combine 4 mug cups (about 800ml) of water, the dried anchovies (with their innards removed to avoid bitterness), and the chopped kimchi. Bring to a boil over high heat. Making a good anchovy broth is the foundational step for a delicious Baek Jong-won Cheonggukjang Jjigae. Ensure you remove the anchovies’ dark insides for a cleaner taste.
Step 4
Once the broth is boiling, add 1 heaped tablespoon of Doenjang (soybean paste) and stir well to dissolve. Adding Doenjang helps to mellow the strong aroma of Cheonggukjang while adding a rich umami flavor. Once the Doenjang is dissolved, add the sliced potatoes, onions, and shiitake mushrooms, and simmer over medium heat.
Step 5
When the potatoes and onions are partially cooked, add 1/2 tablespoon of minced garlic to enhance the aroma.
Step 6
As the stew simmers, skim off any foam that rises to the surface to ensure a clear and clean broth. Now, add the block of Cheonggukjang and stir gently until it breaks apart and dissolves into the stew. Cheonggukjang is best added towards the end of cooking because the beneficial Bacillus bacteria can be easily destroyed by prolonged heat.
Step 7
Taste the stew and season with salt if needed. Since the Cheonggukjang I used was unsalted, I added about 2 more pinches of salt. Add the diced tofu and continue to simmer until the tofu is cooked through.
Step 8
Once all ingredients are cooked and the flavors have melded, add the enoki mushrooms, chopped chili peppers, and sliced green onion. Simmer for another minute to finish. And there you have it – a delicious Baek Jong-won Cheonggukjang Jjigae! Enjoy this piping hot stew with a bowl of rice.
