Hearty and Authentic Cheonggukjang (Korean Fermented Soybean Paste Stew)
The $1 Happiness Series: Delicious Cheonggukjang Recipe Using Well-Fermented Kimchi
Today, as the second installment of our ‘$1 Happiness’ series, I’ll be sharing a golden recipe for Cheonggukjang, made with a pack purchased for just 990 won ($0.75 USD approx.) at Lotte Super! We’ll be using well-fermented kimchi to create a deeply flavorful and aromatic stew. This recipe yields about 3 to 4 servings, perfect for a family meal.
Main Ingredients
- 1 pack Cheonggukjang (Korean fermented soybean paste, approx. 300-400g)
- 1/2 head ripe kimchi
- 1 bunch oyster mushrooms
- 2 hand-spans of green onion
- 1/2 block firm tofu
- 2 Korean chili peppers (cheongyang peppers)
Seasoning & Liquid
- 1 Tbsp dried anchovy powder (optional, or use anchovy broth)
- 1.5 Tbsp red pepper flakes (gochugaru, adjust to spice preference)
- 1 Tbsp minced garlic
- 500ml water (approx. 2.5 cups)
- 1 Tbsp dried anchovy powder (optional, or use anchovy broth)
- 1.5 Tbsp red pepper flakes (gochugaru, adjust to spice preference)
- 1 Tbsp minced garlic
- 500ml water (approx. 2.5 cups)
Cooking Instructions
Step 1
First, prepare your ingredients. Gently separate the oyster mushrooms into individual pieces.
Step 2
Chop the kimchi to your preferred size. I prefer bite-sized pieces, so I’ve chopped it finely. If your kimchi is very sour, you can add a pinch of sugar to balance the flavor.
Step 3
Cut the tofu into cubes roughly the same size as the Cheonggukjang chunks (about 1.5-2 cm cubes). This helps the tofu absorb the flavors evenly. Finely mince the Korean chili peppers for a touch of heat.
Step 4
In a traditional Korean earthenware pot (ttukbaegi) or a regular pot, combine the Cheonggukjang, chopped kimchi, minced chili peppers, and cubed tofu. Add the minced garlic.
Step 5
Next, add the chopped green onions and the dried anchovy powder. If you don’t have anchovy powder, you can skip it or use anchovy broth instead.
Step 6
Pour in the water to create a generous broth. Add 500ml of water. If the stew seems too thick, you can add a little more water.
Step 7
Finally, stir in the red pepper flakes. Gently mix everything together so the ingredients and seasonings are well combined before bringing it to a boil. Ensure the red pepper flakes are dissolved to avoid clumps.
Step 8
Bring the stew to a simmer over medium heat. You’ll notice it starting to bubble around the edges. The fragrant aroma of the Cheonggukjang should start to fill your kitchen.
Step 9
Once the stew is boiling vigorously, give it a gentle stir to ensure all the ingredients and flavors are evenly distributed. This step is key to a well-balanced stew.
Step 10
Continue to simmer for another 2-3 minutes, or until the ingredients are cooked through and the broth has thickened slightly. If using a ttukbaegi, it will keep the stew hot for a long time at the table.
Step 11
Your delicious and aromatic Cheonggukjang is ready! This comforting stew is best enjoyed with a hot bowl of rice. Enjoy this taste of home!
