Hearty and Flavorful Authentic Cheonggukjang Stew Recipe
A Warm Evening Stew: Boisterous Cheonggukjang Stew with Fresh Kimchi
After finishing the extensive home repairs, I’m excited to dive back into cooking! My posting schedule was a bit sparse in November due to the renovations, but starting in December, I’m energized and ready to share delicious recipes and videos regularly. Today, I’m presenting a classic Korean home-style dish: ‘Cheonggukjang Stew’. The rich, fermented flavor of cheonggukjang, combined with the spicy tang of well-fermented kimchi, creates an irresistible dish that will have you finishing your rice bowl in no time. Want to learn my secret to making this flavorful stew, even appealing to kids who might not like the beans? Let’s get started!
Main Ingredients- 3 Tbsp Cheonggukjang (fermented soybean paste)
- 1 cup ripe kimchi (well-fermented)
- 1/2 medium onion
- 1/2 stalk green onion (scallion)
- 1 red chili pepper
- 2 green chili peppers
- 3-4 cups anchovy broth
Cooking Instructions
Step 1
Introducing the star of today’s dish: Cheonggukjang. This is traditionally made, with whole soybean pieces still visible. Don’t worry if your child dislikes beans! This delicious stew is so good, they’ll end up mixing it with rice and eating it all up.
Step 2
Prepare your vegetables. Slice half a medium onion and half a stalk of green onion. Finely chop 2 green chili peppers for a spicy kick and 1 red chili pepper for color. If you prefer less heat, you can remove the seeds from the chili peppers.
Step 3
Kimchi is essential for adding depth and flavor to Cheonggukjang stew! Prepare about a cup of ripe kimchi and roughly chop it with scissors into bite-sized pieces. Cutting them slightly larger than very small pieces will provide a more satisfying texture.
Step 4
Pour 3-4 cups of anchovy broth into a pot. Add the chopped kimchi and 3 tablespoons of cheonggukjang. If the cheonggukjang is clumped, gently break it apart with a spoon and mix it well into the broth.
Step 5
Add the sliced onion and bring the stew to a rolling boil over medium heat. The onion adds sweetness and makes the broth even more refreshing. Once it starts boiling, reduce the heat slightly and let it simmer gently.
Step 6
Once the stew is simmering nicely, add the prepared green onions, green chilies, and red chilies. Let it cook for another moment to allow the fragrant flavors of the vegetables to infuse, then turn off the heat. Your delicious Cheonggukjang stew is ready!
Step 7
This is the very Cheonggukjang stew that even the child who said they didn’t like the beans ended up eating with rice! Experience the wonderful harmony of savory cheonggukjang and tangy kimchi in your own kitchen.