Hearty Kimchi Cheonggukjang Stew: A Deeply Flavorful and Nutritious Recipe
How to Make Delicious Kimchi Cheonggukjang Stew, the Golden Recipe for Perfect Cheonggukjang
A delightful variation from doenjang jjigae! Kimchi Cheonggukjang stew, with its rich and savory flavor, is perfect for enjoying on a chilly day. Recreate this incredibly delicious dish at home with ease.
Stew Ingredients
- 190g fresh Cheonggukjang (fermented soybean paste for stew)
- 1/2 block (approx. 150g) firm tofu for stew
- 80g well-fermented kimchi
- 1/2 onion
- 1 Cheongyang pepper (Korean chili pepper)
- 1/2 red chili pepper (optional, for color)
- 1/3 zucchini
- 1 king oyster mushroom
- 2-3 stalks green onion (white parts, about 10cm long)
- 400ml water
- 1 bouillon cube of anchovy stock (or anchovy-kelp broth)
- 1 Tbsp red chili powder
Cooking Instructions
Step 1
To start cooking the delicious Kimchi Cheonggukjang stew, prepare the vegetables first. Wash the onion and zucchini thoroughly and cut them into bite-sized cubes. Dice the tofu similarly. Trim the base of the king oyster mushroom, rinse it lightly under running water, and then cut it into bite-sized pieces as well.
Step 2
Next, chop the chilies and green onions to add aroma. Slice the green onions diagonally, focusing on the white parts. Finely chop the Cheongyang pepper and red chili pepper. The red chili pepper adds a nice color to the stew, but you can omit it if you prefer less spice or don’t mind the color.
Step 3
Kimchi is a key ingredient that adds umami to the Cheonggukjang stew. If your kimchi pieces are too large, use scissors or a knife to cut them into smaller, bite-sized pieces. It’s best to use an appropriate amount of kimchi without too much of the juice, as excessive liquid can make the stew cloudy.
Step 4
Now, prepare to cook the stew. Pour 400ml of water into a ttukbaegi (earthenware pot) or a regular pot. Add 1 bouillon cube of anchovy stock. If you don’t have anchovy stock cubes, you can use store-bought anchovy-kelp broth or rice water. Bring the water to a rolling boil over high heat.
Step 5
Once the broth is boiling, add the prepared onion, zucchini, and king oyster mushroom first. Let them cook for a bit until they start to soften. Then, add the finely chopped kimchi and 1 tablespoon of red chili powder. Bring it back to a rolling boil over high heat to allow the kimchi and vegetables to meld together.
Step 6
After adding the vegetables and bringing to a boil, gradually add the fresh Cheonggukjang. Instead of dropping in large clumps, it’s better to break it up with a spoon as you add it. The savory flavor of Cheonggukjang intensifies as it simmers, so it’s important to adjust the seasoning gradually as you add the paste. If the stew still lacks flavor after adding all the Cheonggukjang, you can add a small amount of doenjang (soybean paste) to enhance the taste.
Step 7
I used all 190g of the fresh Cheonggukjang I had prepared. The natural savory flavor was so rich that I didn’t need to add any extra seasoning. Please taste and adjust according to your preference.
Step 8
Finally, add the diced tofu, green onions, Cheongyang pepper, and red chili pepper. Continue to simmer for just another 1 to 2 minutes after adding all the ingredients to complete the delicious Kimchi Cheonggukjang stew. Be careful not to overcook, as the tofu might break apart. Enjoy its wonderful flavor while it’s hot!
