Rich and Savory Cheonggukjang Stew (Delicious Without Meat!)
Deep Flavor Even Without Meat! A Simple Cheonggukjang Recipe Anyone Can Make
Here’s a basic recipe for making a rich and savory Cheonggukjang stew at home, easily and without meat. We’ll enhance the umami with a anchovy-kelp broth and aged kimchi, complemented by tender tofu and crisp vegetables for a truly satisfying dish. Prepare to finish a bowl of rice with this delicious Cheonggukjang!
Main Ingredients- 1 paper cup Cheonggukjang (approx. 200g)
- 1/4 Korean radish (approx. 150g)
- 1 block firm tofu (approx. 300g)
- 1/2 stalk green onion (approx. 50g)
- 1 red chili pepper
- 1 Tbsp minced garlic (15g)
Cooking Instructions
Step 1
First, let’s make the base broth for our delicious Cheonggukjang stew. In a pot, add 4 cups (800ml) of water. Then, add 5 dried anchovies (with intestines removed) and 1 piece of dried kelp, along with the thinly sliced Korean radish. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes. This will extract the deep, savory flavors from the anchovies and kelp.
Step 2
While the broth is simmering, prepare the other ingredients. Lightly rinse the aged kimchi under running water to remove excess seasoning, then chop it into bite-sized pieces (about 2-3 cm). Cube the tofu into 2cm pieces, and slice the green onion and red chili pepper diagonally.
Step 3
After simmering the broth for 10-15 minutes, carefully remove and discard the anchovies and kelp. You can leave the radish in the pot; it will release a subtle sweetness and refreshing taste that enhances the Cheonggukjang’s flavor.
Step 4
Add the chopped aged kimchi to the broth and bring it to a boil again. Let it simmer until the kimchi softens and its flavor infuses the broth. The addition of kimchi will make the stew even more delicious.
Step 5
Once the kimchi has simmered, gently add the cubed tofu to the pot. Stir carefully to avoid breaking the tofu as it cooks.
Step 6
Now, add the star ingredients: 1 paper cup (approx. 200g) of Cheonggukjang and 1 tablespoon of minced garlic. Cheonggukjang can lose some of its savory aroma if boiled for too long, so aim for just one more simmer after adding it. Cheonggukjang is usually seasoned on its own, but taste the stew and add salt if needed to suit your preference.
Step 7
Finally, add the diagonally sliced green onion and red chili pepper, and simmer for just about 1 minute more. Your delicious Cheonggukjang stew is ready! The addition of fresh vegetables adds a beautiful color, and the hint of spice makes it even more delightful. Enjoy it with a hot bowl of rice!
