Rich and Savory Cheonggukjang Stew: The Ultimate Recipe
Kim Jin Ok’s Kitchen Secrets: How to Make Delicious and Heartwarming Cheonggukjang Stew at Home
A perfect recipe for those chilly days! This Cheonggukjang stew is packed with deep, savory flavors that will warm you from the inside out. We’ll share the secret to its rich taste by combining anchovy-kelp broth and rice water in a perfect ratio. Learn how to adjust the amount of doenjang based on the saltiness of your cheonggukjang, and tips for adding more cheonggukjang for a thicker, more intense flavor. Detailed instructions make it easy for even beginners to follow! (Measurement: 1 Tbsp = 10ml)
Key Ingredients (Serves 4)- 350ml Rice Water
- 400ml Anchovy-Kelp Broth
- 200g Cheonggukjang (fermented soybean paste)
- 1.5 Tbsp Doenjang (soybean paste)
- 1 piece Radish (approx. 50g)
- 1/4 Onion (approx. 50g)
- 1/2 Stalk Green Onion (approx. 50g)
- 3 Shiitake Mushrooms
- 3 leaves Well-fermented Napa Cabbage Kimchi (approx. 100g)
- 4 Tbsp Kimchi Brine
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup
- 0.5 Tbsp Red Pepper Flakes
- 2 Korean Green Chilies
Cooking Instructions
Step 1
1. First, prepare the stew broth. Measure and mix 350ml of rice water with 400ml of anchovy-kelp broth. 2. Chop the vegetables for the stew. Cut 1/2 block of tofu into large cubes. Slice the radish thinly (about 0.5cm thick). Slice the onion into large pieces, and cut the shiitake mushrooms into large pieces as well. Slice the green onions and Korean green chilies diagonally.
Step 2
3. Cut the 3 leaves of well-fermented Napa cabbage kimchi into bite-sized pieces. Also, have 4 tablespoons of kimchi brine ready. If your kimchi is quite sour, it will add even more depth of flavor to the stew.
Step 3
4. In a pot, add the prepared rice water and anchovy-kelp broth, then dissolve 1.5 tablespoons of doenjang. It’s important to dissolve it well without lumps. Once the broth starts to boil, add the sliced radish, kimchi, and kimchi brine. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 5-6 minutes to cook the radish.
Step 4
5. After 5-6 minutes, when the radish is somewhat tender, add the cheonggukjang, breaking it up into chunks. (If your cheonggukjang is in large pieces, mashing it will result in a smoother broth.) Next, add the large pieces of onion, shiitake mushrooms, and tofu. Stir in 1 tablespoon of minced garlic, 1 tablespoon of soy sauce for soup, and 0.5 tablespoon of red pepper flakes. Simmer for another 3-4 minutes to allow the flavors to meld.
Step 5
6. Finally, add the prepared green onions and Korean green chilies, and simmer briefly one last time to complete your delicious Cheonggukjang stew! Before turning off the heat, taste and adjust the seasoning with soy sauce for soup if needed. If the stew seems too thin, you can add a little more cheonggukjang to reach your desired consistency.
