Hearty and Flavorful Cheonggukjang Stew Recipe
Cheonggukjang Stew: Even Tastier When It’s Cold!
Cheonggukjang stew is always a delight, but it’s especially comforting and delicious during chilly weather like this! This stew features a rich, savory broth made with fermented soybeans (cheonggukjang) and aged soybean paste (doenjang), brimming with fresh vegetables. It’s a perfect soul-warming dish for a cold day. Let’s make this simple yet nutritious and deeply flavorful cheonggukjang stew!
Main Ingredients- 1/4 Korean zucchini (aehobak)
- 1/3 block firm tofu
- 1/2 stalk green onion
- 2 leaves well-fermented kimchi
- 1 Korean chili pepper (cheongyang chili)
Seasonings & Others- 200g unsalted cheonggukjang (or your preferred brand)
- 1.5 Tbsp homemade doenjang (soybean paste)
- 1 Tbsp dried anchovy powder (or use anchovy broth)
- 1/2 Tbsp minced garlic
- 200g unsalted cheonggukjang (or your preferred brand)
- 1.5 Tbsp homemade doenjang (soybean paste)
- 1 Tbsp dried anchovy powder (or use anchovy broth)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, thinly slice the kimchi into bite-sized pieces (about 1cm wide). In a pot, combine the sliced kimchi, anchovy powder, and 1.5 Tbsp of doenjang. Add just enough water to cover and bring to a simmer. Make sure to dissolve the doenjang well so there are no clumps.
Step 2
While the broth simmers, prepare the other ingredients. Slice the zucchini into half-moons about 0.5cm thick. Cut the tofu into 1.5cm cubes. Slice the green onion diagonally and the Korean chili pepper into large pieces (removing seeds if desired; cutting it large makes it easier to remove later if preferred).
Step 3
Once the kimchi and doenjang mixture has simmered and its flavors have melded, add the prepared zucchini and tofu to the pot. Next, add the 200g of cheonggukjang. You can crumble it directly or place it in a sieve and mash it with a spoon to dissolve it evenly. Be careful not to overcook the cheonggukjang, as it can lose its rich aroma.
Step 4
As the stew comes back to a boil after adding the cheonggukjang, skim off any foam or impurities that rise to the surface with a spoon. This step helps to create a cleaner, more refined flavor profile for the stew.
Step 5
Finally, add the large-cut Korean chili pepper, 1/2 Tbsp minced garlic, and the sliced green onion. Let the stew simmer for a short while longer for all the flavors to meld together. Your delicious cheonggukjang stew is ready! Taste and adjust seasoning with salt or soy sauce if needed.
