Rich and Savory Cheonggukjang Stew with Chewy Enoki Mushroom Pancakes
A Hearty Morning Meal! Day 2 of Son’s Menu: Cheonggukjang Stew and Enoki Mushroom Pancakes
This is the second day of a nourishing meal prepared for my son after an early morning workout. We’re starting the day strong with a deeply flavored Cheonggukjang stew and a savory Enoki mushroom pancake. These simple yet nutritious dishes are perfect for kicking off the day!
Cheonggukjang Stew Ingredients
- 1 packet Cheonggukjang (about 300-400g)
- 1 medium potato
- 1/3 zucchini
- 1/4 carrot
- 1/3 block firm tofu
- 1/2 onion
- 1 Korean chili pepper (seeds removed)
- 1/2 green onion stalk
- 2 coin-shaped broth cubes (or 400ml anchovy-kelp broth)
- 100g thinly sliced beef brisket (chadolbagi) or beef for stew
- 1/3 packet enoki mushrooms
Enoki Mushroom Pancake Ingredients
- 1 packet enoki mushrooms (about 100g)
- 1 Korean chili pepper (optional, for extra spice)
- 1/2 bell pepper (use various colors for visual appeal)
- 2 eggs
- Pinch of salt
- A little cooking oil (for pan-frying)
- 1 packet enoki mushrooms (about 100g)
- 1 Korean chili pepper (optional, for extra spice)
- 1/2 bell pepper (use various colors for visual appeal)
- 2 eggs
- Pinch of salt
- A little cooking oil (for pan-frying)
Cooking Instructions
Step 1
Prepare the vegetables for the stew. Dice the potato, zucchini, carrot, and onion into roughly 0.5cm thick slices. Finely chop the Korean chili pepper after removing the seeds. Slice the green onion diagonally. Set aside.
Step 2
In a pot, add 400ml (about 2 cups) of water and bring to a boil with the 2 coin-shaped broth cubes. If you don’t have coin broth, you can use anchovy-kelp broth. Once boiling, remove the broth cube wrappers.
Step 3
Add the sliced potato, onion, carrot, and zucchini to the boiling broth. Cook over medium heat for about 5-7 minutes, or until the vegetables are tender.
Step 4
When the vegetables are almost cooked, stir in the Cheonggukjang (break up any clumps first) and add the thinly sliced beef and enoki mushrooms. Cheonggukjang’s rich flavor can diminish if overcooked, so simmer for an additional 3-5 minutes on high heat after adding it.
Step 5
Add 1/2 tablespoon of minced garlic. Skim off any foam that rises to the surface for a cleaner taste. Taste and adjust seasoning with soy sauce or salt if needed.
Step 6
Cheonggukjang stew is complete! Enjoy its deep, savory flavor.
Step 7
Now, let’s make the Enoki mushroom pancakes. Trim the base of the enoki mushrooms and separate the strands. Finely mince the bell pepper and Korean chili pepper. In a bowl, whisk the 2 eggs, then add the prepared enoki mushrooms, minced bell pepper, minced chili pepper, and a pinch of salt. Mix well. If the batter is too thin, add 1-2 tablespoons of pancake mix to thicken it.
Step 8
Heat a generous amount of cooking oil in a pan over medium heat. Drop spoonfuls of the batter onto the hot pan to form small pancakes. Cook until golden brown on both sides, until the enoki mushrooms are wilted and the egg is cooked through, releasing a fragrant aroma.
Step 9
Delicious Enoki mushroom pancakes are ready! They pair perfectly with the Cheonggukjang stew for a satisfying breakfast.
