Hearty and Savory Cheonggukjang Stew Recipe
(Easy & Delicious) Winter Delicacy! Rich Cheonggukjang Stew Golden Recipe
When you crave a warm, comforting bowl on a chilly day, or when your kimchi is perfectly aged, this Cheonggukjang stew is a must-make. It’s a guaranteed rice-thief!
Main Ingredients
- 300g Cheonggukjang (fermented soybean paste)
- 300g Well-fermented Napa Cabbage Kimchi
- 1 handful Dried Zucchini (approx. 30g)
- 1 handful Dried Shiitake Mushrooms (approx. 10g)
- 1 block Tofu (approx. 300g)
- 5-6 Dried Anchovies for broth
Seasonings & Others
- 1/2 Tbsp Minced Garlic
- Salt or Soy Sauce to taste
- 1/2 Tbsp Minced Garlic
- Salt or Soy Sauce to taste
Cooking Instructions
Step 1
First, finely chop the well-fermented Napa cabbage kimchi into bite-sized pieces (about 2cm wide) and place it in a pot. Add enough water (about 600-700ml) to cover the kimchi. Add the dried anchovies (with heads and guts removed) and bring to a rolling boil over high heat. Simmer for 5-7 minutes to extract a rich anchovy broth, which will deepen the stew’s flavor.
Step 2
Soak the dried zucchini in lukewarm water for about 10-15 minutes until softened. Once rehydrated, squeeze out excess water and cut into bite-sized pieces (about 2-3cm). Soaking beforehand helps the zucchini maintain a chewy texture without becoming mushy in the stew.
Step 3
Roughly break apart the block of tofu (about 300g) with your hands into large chunks. While you can cut it with chopsticks or a knife, hand-breaking creates a softer, more natural texture in the stew.
Step 4
Once the broth is boiling, remove the anchovies. Add the dried shiitake mushrooms and continue to boil for another 3-5 minutes to infuse their earthy flavor into the broth. You can add the dried shiitake mushrooms directly without soaking them.
Step 5
Now, add the star ingredient, Cheonggukjang, and stir to dissolve it completely without lumps. Be careful not to overcook Cheonggukjang, as it can lose its savory aroma and develop a bitter taste. Simmer for only about 5-7 minutes after adding it. (Tip: Using frozen Cheonggukjang can help preserve its fresh flavor.)
Step 6
Add the rehydrated and squeezed zucchini, along with 1/2 tablespoon of minced garlic. Stir well. Taste the broth and adjust seasoning with salt or soy sauce if needed. Since Cheonggukjang is naturally salty, it’s best to season at the end.
Step 7
Finally, add the hand-crumbled tofu and let it simmer briefly. Gently stir to avoid breaking up the tofu too much. Simmer for about 5 more minutes to allow all the flavors to meld together, creating a rich and deeply flavored Cheonggukjang stew. Serve generously over a bowl of hot rice, mix well, or enjoy with perfectly aged kimchi for an absolutely fantastic meal!
