Hearty Cheonggukjang Stew (Korean Fermented Soybean Paste Stew)
Authentic Korean Home Cooking! How to Make Cheonggukjang Stew with Soft Korean Zucchini
Steaming hot Cheonggukjang stew, a true rice-pairing delight! Its rich texture and deep flavor are simply irresistible. The soft Korean zucchini adds a delightful sweetness, complementing the signature savory and earthy notes of the cheonggukjang. Even in summer, you don’t always need cold dishes; this hearty stew is perfect. Let’s get started on making delicious Cheonggukjang stew with Korean zucchini!
Main Ingredients
- Cheonggukjang (Korean fermented soybean paste) 155g
- Korean zucchini (Joseon hobak) 260g
- Radish 140g
- Potato 90g
- Onion 145g
- Green onion 30g
- Korean green chili peppers 2
- Dried shiitake mushrooms 3
- Minced garlic 0.5 Tbsp
Cooking Instructions
Step 1
Let’s prepare the ingredients for our delicious Cheonggukjang stew! First, peel the radish and potato, then dice them into approximately 1.5cm cubes. Dice the onion similarly, and slice the green onion diagonally. Finely chop the Korean green chili peppers. Slice the Korean zucchini into half-moon shapes.
Step 2
Rehydrate the dried shiitake mushrooms by soaking them in water. Once softened, remove the tough stems and slice the mushroom caps into bite-sized pieces. If your cheonggukjang is in a block, break it apart into smaller pieces.
Step 3
In a pot, combine 5 dried anchovies, 3 sheets of dried kelp, and 1200ml of water to make the broth. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 20 minutes. This process will create a rich, cloudy broth. After simmering, remove the kelp and anchovies. The rehydrated shiitake mushrooms will be sliced and added back to the stew later.
Step 4
While the broth is simmering, dice all the pre-prepped vegetables. Also, finely chop the Korean green chili peppers.
Step 5
Pour the prepared cheonggukjang into the broth and stir to dissolve. Once the broth returns to a boil, add the radish and potatoes first, as they take longer to cook.
Step 6
Add 3 tablespoons of doenjang (soybean paste). Using doenjang along with cheonggukjang adds a deeper, more complex flavor profile to the stew. (Regular doenjang can also be used.)
Step 7
Once the stew starts to boil again, let it simmer for about 5 minutes. This step allows the vegetables to begin softening.
Step 8
Now, add the soft Korean zucchini, sweet onion, and the sliced shiitake mushrooms. The addition of various vegetables makes the stew more substantial and flavorful.
Step 9
Add 0.5 tablespoon of minced garlic and continue to simmer for approximately 15 minutes. Maintain a medium-low heat to allow the flavors to meld beautifully. This gentle simmering is key to a well-developed taste.
Step 10
Finally, add the diagonally sliced green onions and chopped Korean green chili peppers. Let it simmer for another moment until fragrant. The spicy kick from the chilies and the fresh aroma of the green onions signal that it’s almost ready. Turn off the heat immediately.
Step 11
Voilà! Your hearty Cheonggukjang stew, brimming with intact soybean chunks, is ready. The tender Korean zucchini combined with the hot, slightly spicy broth creates an incredibly satisfying meal that’s perfect for a hearty bowl of rice. Enjoy!
