Hearty Pork and Cheonggukjang Stew
Double Your Rice Portions! Rich and Flavorful ‘Pork Cheonggukjang Stew’ Recipe
Let’s make a delicious Cheonggukjang stew packed with plenty of pork! This stew is incredibly satisfying and perfect for a hearty meal.
Main Ingredients- 300g pork (belly or neck, cut into stew pieces)
- 400g well-fermented kimchi
- 1 medium onion
- 1 large green onion (scallion)
- 4 Korean chili peppers (adjust to your spice preference)
- 2/3 Korean zucchini (or 1/2)
- 1/2 block firm tofu
- 1 pack enoki mushrooms
Seasoning & Others- 200g Cheonggukjang (fermented soybean paste)
- 1 Tbsp red pepper powder (gochugaru)
- 1 Tbsp minced garlic
- 2.5 Tbsp salted shrimp (minced)
- A little soy sauce or fish sauce (for adjusting saltiness)
- A pinch of salt (to taste)
- A pinch of black pepper
- 200g Cheonggukjang (fermented soybean paste)
- 1 Tbsp red pepper powder (gochugaru)
- 1 Tbsp minced garlic
- 2.5 Tbsp salted shrimp (minced)
- A little soy sauce or fish sauce (for adjusting saltiness)
- A pinch of salt (to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare all your ingredients. Chop the kimchi into bite-sized pieces. Slice the onion and Korean zucchini into half-moons. Chop the green onion and Korean chili peppers diagonally. Cut the tofu into large cubes. Separate the enoki mushrooms by removing the base and pulling them apart. (Refer to the video recipe for detailed ingredient preparation tips.)
Step 2
Cut the pork into large pieces, about 3-5 cm (1.5-2 inches). Season the pork lightly with salt and pepper and let it marinate for about 10 minutes.
Step 3
In a deep pot, add the marinated pork and stir-fry over medium heat until nicely browned and slightly crispy. Stir-frying the pork until it releases its fat will create a richer broth.
Step 4
Once the pork is well-browned, add the chopped kimchi to the pot. Stir-fry them together until the kimchi is softened and well combined with the pork.
Step 5
After stir-frying the kimchi, pour in 600-700ml (about 2.5-3 cups) of anchovy-kelp broth or rice water. Add only the sliced onion at this stage and bring to a boil. Cooking the onion first will release its natural sweetness into the broth. Skim off any foam that rises to the surface.
Step 6
When the onion becomes translucent and the broth is boiling, add the sliced Korean zucchini. Next, add the seasonings: 1 Tbsp red pepper powder, 1 Tbsp minced garlic, and 2.5 Tbsp salted shrimp (use the solids only). Stir well to combine. You can add a little soy sauce or fish sauce to adjust the saltiness.
Step 7
Once all the ingredients are partially cooked, add the Cheonggukjang (fermented soybean paste) in clumps around the edge of the pot. Gently break apart the paste with a spoon, stirring it into the broth. It’s best not to mash it completely; leaving some small chunks provides a pleasing texture. If your Cheonggukjang is very salty, adjust the amount of salted shrimp accordingly.
Step 8
When the Cheonggukjang is well blended with the broth, add the cubed tofu, diagonally sliced green onions, chopped Korean chili peppers, and prepared enoki mushrooms. Finally, season with salt and pepper to your taste, and let it simmer for another few minutes. Your hearty and flavorful Pork Cheonggukjang Stew is now ready! Enjoy it piping hot with a bowl of rice.
