Savory Beef Cheonggukjang Stew
How to Make Rich and Savory Cheonggukjang with Beef: Full of Deep Flavor and Nutrition
Cheonggukjang is a stew that becomes even more comforting as the weather turns colder. It reminds me of the nostalgic aroma of cheonggukjang fermenting at my grandmother’s house when I was young. She used to make a hearty version with plenty of soybeans, so much so that the broth would become thick and rich. Craving that intensely flavored, bean-filled cheonggukjang, I would visit her house during winter breaks. My grandmother often added beef to her stew, and I’ve tried to recreate that taste. The umami from the beef broth combined with the deep, fermented flavor of cheonggukjang makes for a truly special dish.
Ingredients- 1 block Cheonggukjang (approx. 300-400g)
- 100g Minced Kimchi
- 150g Radish
- 50g Minced Beef
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang)
- 1 Red Chili
- 1 Green Onion
- 2-3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
Cooking Instructions
Step 1
First, prepare all the vegetables. Thinly slice the radish into bite-sized pieces. Chop the green onion diagonally. Slice the Korean green chilies and red chili diagonally as well. Dice the onion into pieces roughly the same size as the radish.
Step 2
Lightly grease a pot with cooking oil. Once the pot is preheated, add the minced garlic and sauté over low heat until fragrant. (Tip: For best results, preheat the pot first, then add the oil and garlic. This prevents the garlic from burning and helps release its aroma.)
Step 3
Add the minced beef and a pinch of black pepper to the pot. Sauté the beef with the minced garlic until it is no longer pink and is cooked through. (Tip: Small, pre-portioned packs of beef sold for baby food are very convenient for using small amounts in stews.)
Step 4
Add the sliced radish to the pot and stir-fry with the beef and garlic for about 1-2 minutes. The radish should start to look slightly translucent before moving to the next step. (You can also stir-fry the kimchi at this stage.)
Step 5
Pour in 600ml of water (about 3 standard paper cups) and bring it to a boil. (Tip: Using anchovy-kelp broth or vegetable broth instead of plain water will add a deeper flavor to your stew.)
Step 6
Once the water is boiling vigorously, add the chopped kimchi and the block of cheonggukjang. Break up the cheonggukjang well to prevent clumps and simmer for about 10 minutes over medium-low heat. (Be careful not to let it boil too rapidly, as it can stick to the bottom of the pot.)
Step 7
Add the diced onion, Korean green chilies, red chili, and green onion. Continue to simmer for another 5 minutes to allow the vegetables to release their natural sweetness into the broth.
Step 8
Finally, stir in 1/2 tablespoon of red pepper flakes and 2-3 tablespoons of soy sauce to season. Taste the stew and adjust the amount of soy sauce according to your preference. You can also use salt to achieve the desired taste.
