Savory and Deep Flavored Cheonggukjang Stew Recipe
Authentic Cheonggukjang Stew at Home
Introducing a Cheonggukjang stew recipe made with homemade fermented soybean paste, lovingly sent by my in-laws. Its deep, savory flavor is truly addictive!
Stew Ingredients- 1 block Firm Tofu (approx. 300g), cut into large cubes
- 1/2 Onion, cut into large pieces
- 1/2 Green Onion stalk, sliced diagonally
- 5 cloves Garlic, thinly sliced
- 1 Potato (medium size), peeled and cut into large pieces
- 1/2 Zucchini, cut into large pieces
- 1 sheet Dried Kelp (5x5cm)
- 2 Korean Green Chilies, finely chopped
Seasoning and Broth- 1600ml Water (8 cups)
- 40g Cheonggukjang (fermented soybean paste, approx. 1/4 cup)
- 1 Tbsp Doenjang (soybean paste)
- 2 Tbsp Gochugaru (red pepper flakes)
- 1/2 Tbsp Salt (adjust to taste)
- 1 pinch MSG (optional)
- 1/3 Tbsp Minced Garlic
- 1600ml Water (8 cups)
- 40g Cheonggukjang (fermented soybean paste, approx. 1/4 cup)
- 1 Tbsp Doenjang (soybean paste)
- 2 Tbsp Gochugaru (red pepper flakes)
- 1/2 Tbsp Salt (adjust to taste)
- 1 pinch MSG (optional)
- 1/3 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, in a pot, combine 1600ml of water and 1 sheet of dried kelp. Bring to a boil over high heat. Once boiling vigorously, remove and set aside the kelp. This will create a flavorful kelp broth.
Step 2
Next, let’s prepare the vegetables. Peel the zucchini and potato, then cut them into half-moon or fan shapes, ensuring they are not too thin. Cut the onion into large pieces similar in size to the zucchini. Finely chop the Korean green chilies for a spicy kick, and thinly slice the garlic cloves to add aroma.
Step 3
Cut the block of tofu into 2-3 pieces and then into large cubes. Slice the green onion stalks diagonally into bite-sized pieces.
Step 4
Now it’s time to add the Cheonggukjang. Once the broth is boiling, add the Cheonggukjang and stir well until it dissolves and is no longer clumpy. Once the Cheonggukjang has mostly broken down, add 1 Tbsp of doenjang, 2 Tbsp of gochugaru, 1/2 Tbsp of salt, 1/3 Tbsp of minced garlic, and a pinch of MSG (optional). Mix everything thoroughly. This is the key seasoning mix to bring out the savory flavor of the Cheonggukjang.
Step 5
Bring the broth with the seasoning mixture back to a rolling boil over high heat. Once it’s boiling vigorously, add all the prepared vegetables except for the green onions and tofu (i.e., potato, zucchini, onion, sliced garlic, and green chilies). Reduce the heat to medium and let it simmer. The vegetables will soften and infuse the stew with deeper flavor.
Step 6
Check if the potatoes are cooked through by piercing them with a fork; they should be tender. Once the potatoes are cooked, add the cubed tofu and sliced green onions to the pot. Let it simmer for another 2-3 minutes, stirring gently to avoid breaking the tofu, allowing the fresh aroma of the green onions to infuse the stew. Your delicious Cheonggukjang stew is now complete! Taste and adjust seasoning with salt if needed.
