Cheonggukjang (Fermented Soybean Paste) Stew Recipe
Baek Jong-won’s Style Cheonggukjang Stew Recipe: A Hearty and Flavorful Korean Dish
Hello, food enthusiasts! Today, we’re making a delicious and comforting Cheonggukjang stew, inspired by Baek Jong-won’s recipe. This traditional Korean stew, made with fermented soybean paste, is packed with flavor and nutrients, making it a perfect meal for a chilly day. It’s a staple in Korean households for a reason – it’s hearty, satisfying, and incredibly delicious. Let’s get cooking!
Main Ingredients
- Acorn Jelly (Dotorimuk) 600g
- Cucumber 1/2
- Scallions 2 stalks
- Lettuce 6 leaves
- Perilla leaves (Kkaennip) 6 leaves
- Green chili pepper 1
- Red chili pepper 1
- Onion a small amount
Seasoning
- Soy sauce 7 Tbsp
- Minced garlic 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 2 Tbsp
- Toasted sesame seeds (or crushed sesame seeds) 2 Tbsp
- Sesame oil 2 Tbsp
- Soy sauce 7 Tbsp
- Minced garlic 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 2 Tbsp
- Toasted sesame seeds (or crushed sesame seeds) 2 Tbsp
- Sesame oil 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Soak the lettuce and perilla leaves in water with 1 tablespoon of vinegar for a little while, then rinse them thoroughly and pat them completely dry. This step helps to keep the vegetables fresh and crisp.
Step 2
It’s important to maintain the firm and chewy texture of the acorn jelly! Boil water and add the acorn jelly, blanching it for no more than 4 minutes. Be careful not to overcook it, as it can become mushy.
Step 3
Next, we’ll prepare the vegetables that are best julienned. Thinly slice the onion. Julienne the carrot to a similar thickness. Wash the perilla stems thoroughly, trim any tough parts, and cut them into 4cm lengths for easy eating. (Carrots are optional here, and if perilla is unavailable, you can substitute with chives.)
Step 4
For the lettuce and perilla leaves prepared earlier, trim off the very ends, then cut them in half lengthwise and then into bite-sized pieces. Cutting them too small might reduce the satisfying chewiness, so aim for a moderate size.
Step 5
To make the acorn jelly easy to pick up with chopsticks and to ensure it absorbs the seasoning well, cut it into cubes of about 1.5 cm. Cubes are easier to handle than long, flat pieces, fitting perfectly in a single bite.
Step 6
Now, let’s make the delicious seasoning! In a bowl, combine 7 tablespoons of soy sauce, 1.5 tablespoons of minced garlic, 2 tablespoons of gochugaru, 2 tablespoons of sugar, 2 tablespoons of sesame seeds, and 2 tablespoons of sesame oil. Mix well to create the seasoning sauce. Feel free to adjust the amount of soy sauce or sugar to your preference.
Step 7
In the bowl with the seasoning sauce, add the firmer vegetables first: the julienned carrots, onions, and perilla stems. Gently toss them to coat. This allows the flavors of the vegetables to meld with the seasoning, creating a deeper taste.
Step 8
Finally, add the perilla leaves, lettuce, and the blanched and cut acorn jelly to the bowl. Gently toss everything together until the seasoning is evenly distributed, and your delicious acorn jelly salad is complete! It tastes best when served immediately.
