Rich and Savory Cheonggukjang Stew: An Easy Recipe
Mastering Cheonggukjang Stew at Home: Simple & Odor-Minimized Method
Cheonggukjang, a fermented soybean paste stew, is a healthy and beloved dish in Korean cuisine! While some might initially shy away from its unique aroma, its deep, savory flavor is truly addictive once you try it. After experiencing its delicious taste at my in-laws’ home, I started making it frequently, even with its distinctive smell. Today, I’ll share a recipe for Cheonggukjang stew that minimizes the odor while maximizing the flavor, making it incredibly easy for anyone to follow. I’ll guide you step-by-step with detailed explanations, just like in a friendly cooking blog, so even beginners can confidently create this dish! ♡
Main Ingredients- Cheonggukjang (fermented soybean paste) 1 handful (about the thickness of a thumb)
- Anchovy-kelp broth 2.5 cups (approx. 500ml)
- Well-fermented kimchi 1 handful (chopped to bite-size pieces)
- Onion 1/4 (small size, chopped)
- Zucchini 1/4 (small size, chopped)
- Shiitake mushroom 1 (stem removed, thinly sliced)
- Firm tofu 1/2 block (cut into stew-sized cubes)
- Green onion 1/3 stalk (chopped)
- Korean green chili pepper 1 (seeds removed, chopped, adjust for spice level)
Seasoning- Gochugaru (Korean chili flakes) 1 tsp
- Minced garlic 1 tsp
- Soup soy sauce or salt 0.5 tsp (adjust to taste)
- Gochugaru (Korean chili flakes) 1 tsp
- Minced garlic 1 tsp
- Soup soy sauce or salt 0.5 tsp (adjust to taste)
Cooking Instructions
Step 1
To make cooking smoother, prepare all your ingredients beforehand. First, rinse the kimchi to remove excess pulp and chop it into bite-sized pieces. Chop the onion and zucchini into pieces slightly larger than your thumb, and thinly slice the shiitake mushroom after removing its stem. Chop the green onion and Korean green chili pepper. Cut the tofu into cubes suitable for stew.
Step 2
Now, pour 2.5 cups of anchovy-kelp broth into a pot. Add the prepared kimchi, onion, zucchini, and shiitake mushroom. Season with 0.5 tsp of soup soy sauce or salt. (Adjust the salt amount based on the saltiness of the cheonggukjang itself.)
Step 3
Place the pot on medium-high heat and bring it to a boil. To enhance the savory aroma while minimizing the characteristic smell, reduce the heat to medium-low once it starts boiling, cover the pot, and simmer for 5 minutes. After 5 minutes, remove the lid, add the tofu, chopped green onion, and chopped Korean green chili pepper. Finally, stir in 1 tsp of gochugaru and 1 tsp of minced garlic, and let it simmer a bit more. Once the broth has thickened and all ingredients are tender, your delicious Cheonggukjang stew is ready! Taste and adjust seasoning with salt or soup soy sauce if needed.
