Hearty Vegetarian Cheonggukjang and Doenjang Stew
A Delightful Fusion: Cheonggukjang Stew That Will Convert Even the Most Hesitant Palates
This is a rich and flavorful vegetarian stew made by combining equal parts of cheonggukjang (fermented soybean paste) and doenjang (soybean paste). It offers a deep, mellow taste that’s perfect for those who might find pure cheonggukjang a bit strong.
Main Ingredients- 1 block Firm Tofu (approx. 300g)
- 1/3 Zucchini
- A generous amount of Cabbage (approx. 100g)
- A generous amount of Radish (approx. 150g)
- 1/2 Onion
Cooking Instructions
Step 1
Prepare the Vegetable Broth: In a pot, combine 5-6 cups of rice water (or plain water) and 1 piece of dried kelp. Bring to a boil, then remove the kelp. Add thinly sliced radish and roughly chopped onion, and simmer for about 10 minutes to create a flavorful vegetable broth. (Tip: Using rice water adds a lovely creamy texture and depth of flavor.)
Step 2
Simmer the Vegetables: Add the zucchini and cabbage, cut into bite-sized pieces (about 1.5cm x 1.5cm), to the prepared broth. Reduce the heat to medium-low and let it simmer for 15-20 minutes until the vegetables are tender and have released their sweetness into the stew. This step is crucial for developing the soup’s complex flavors. (Tip: To prevent the vegetables from becoming mushy, you can boil the radish and onion first, then add the zucchini and cabbage later in the cooking process.)
Step 3
Add the Tofu: Gently add the block of tofu, cut into large pieces, to the pot. Simmer lightly; overcooking can cause the tofu to break apart, so aim for just enough time to heat through and absorb some of the broth’s flavor.
Step 4
Incorporate Cheonggukjang and Doenjang: While the stew is simmering, add the cheonggukjang. You can crumble it in or dissolve it slightly in some of the hot broth first. Then, add the heaped tablespoon of doenjang and stir well to combine. (Tip: Avoid boiling cheonggukjang and doenjang vigorously over high heat for extended periods, as this can sometimes lead to a slightly bitter taste. Maintain a gentle simmer.)
Step 5
Add Seasonings: Once the cheonggukjang and doenjang are well incorporated, stir in the gochugaru (chili flakes) and minced garlic. These additions will enhance the stew’s overall aroma and add a pleasant kick.
Step 6
Finish and Serve: Add the sliced scallions and chili pepper (if using for extra spice). Let the stew simmer for another 2-3 minutes until everything is heated through and the flavors have melded beautifully. Taste the stew and adjust the seasoning with salt or soy sauce if needed. (Tip: While the stew’s flavor deepens with longer simmering, be mindful not to overcook, as it might diminish the characteristic aroma of the cheonggukjang.)
