Spicy and Savory Kimchi Cheonggukjang Stew
How to Make Delicious Cheonggukjang: A Kimchi Cheonggukjang Recipe
I’m making Kimchi Cheonggukjang today with the delicious cheonggukjang (fermented soybean paste) gifted by my mother-in-law. This recipe uses simple pantry vegetables and kimchi, making it incredibly flavorful and comforting. (Tablespoon: measured with a standard Korean rice spoon)
Kimchi Cheonggukjang Ingredients- 1 block Cheonggukjang (approx. 193g)
- 93g Kimchi
- 105g Tofu
- 62g Zucchini
- 35g Onion
- 73g Enoki mushrooms
- 2 Cheongyang peppers (approx. 15g)
- 20g Green onion
- 0.7 Tbsp Minced garlic
- 700ml Anchovy-Kelp Broth
- 1 Tbsp Perilla oil
- 0.3 Tbsp Gochugaru (Korean chili flakes)
- 0.5-1 Tbsp Fish sauce (e.g., Kkanari aekjeot)
Cooking Instructions
Step 1
Prepare the cheonggukjang: Unwrap 1 block (approx. 193g) of cheonggukjang. Finely chop the 93g of kimchi. Dice the 105g of tofu into bite-sized cubes and set aside.
Step 2
Slice the zucchini into thin half-moons, about 3-4mm thick. Rinse the 2 Cheongyang peppers, trim the stems, and finely chop them. Dice the 35g of onion into bite-sized pieces. Trim the base of the enoki mushrooms and separate them into 2-3 sections. Finally, finely chop the green onion.
Step 3
In a pot, combine the chopped kimchi, 1 Tbsp of perilla oil, and 0.3 Tbsp of gochugaru. Stir-fry over medium or medium-low heat for about 1 minute, ensuring the kimchi is coated with the chili flakes. This step mellows the kimchi and deepens its flavor.
Step 4
Pour in 700ml of anchovy-kelp broth and stir. Add the block of cheonggukjang and mash it thoroughly with a spoon until no lumps remain. You should start to smell the rich, savory aroma of the cheonggukjang.
Step 5
Bring the stew to a boil over high heat. Once it starts bubbling vigorously, skim off any foam that rises to the surface – this helps keep the broth clean and flavorful. Reduce the heat to medium and simmer for about 5 minutes to allow the flavors to meld.
Step 6
After 5 minutes, slightly lower the heat and add the prepared zucchini, Cheongyang peppers, enoki mushrooms, onion, and tofu to the pot. Stir gently to combine.
Step 7
Continue to cook over medium heat for about 3-4 minutes, or until the vegetables are tender. Avoid overcooking to maintain their texture.
Step 8
Taste the stew and adjust the seasoning. Depending on your preference and the saltiness of the kimchi and cheonggukjang, add 0.5-1 Tbsp of fish sauce (like Kkanari aekjeot) or a pinch of salt. (Personal tip: I added 0.5 Tbsp of Kkanari aekjeot for extra umami.)
Step 9
Add the chopped green onions and 0.7 Tbsp of minced garlic. Stir well to distribute the aromatics throughout the stew.
Step 10
Finally, bring the stew back to a boil over high heat for a quick minute. Your delicious and hearty Kimchi Cheonggukjang is ready to be served! Enjoy it piping hot with a bowl of rice.
