Savory Cheonggukjang Stew with Beef
Hearty Cheonggukjang Stew with Beef and Aged Kimchi
As the cool breeze begins to blow, I miss my mother’s cooking, and this Cheonggukjang stew is exactly that. Made with rich beef and well-fermented aged kimchi, this stew offers a deep and satisfying flavor. Let’s make this comforting and delicious stew that will have you finishing your rice in no time!
Stew Ingredients- 1 packet Cheonggukjang (fermented soybean paste, approx. 300-400g)
- 3 pieces aged Kimchi (or about 1/4 small cabbage)
- 150g Beef (sirloin or stewing meat)
- 1/3 Zucchini
- 50g Radish (about 1/2 small bowl)
- 1 stalk Green Onion
- 1 Red Chili
- 1 Green Chili
Seasoning & Broth- 1 Tbsp Sesame Oil
- 2 Tbsp Minced Garlic
- 600ml Water or Rice Water (about 3 paper cups)
- 1 Tbsp Sesame Oil
- 2 Tbsp Minced Garlic
- 600ml Water or Rice Water (about 3 paper cups)
Cooking Instructions
Step 1
First, heat a ttukbaegi (earthenware pot) over medium heat. Add 1 Tbsp of sesame oil to the ttukbaegi. Add the sirloin beef, cut into bite-sized pieces (about 2cm), and the aged kimchi, seeded and chopped. Stir-fry over low heat until lightly browned, being careful not to burn. Sautéing the beef until it’s no longer pink and the kimchi is softened will add a deeper flavor.
Step 2
Prepare all the vegetables. Slice the green onion diagonally. Remove seeds from the red and green chilies and slice them diagonally. Cut the zucchini into half-moons or cubes (about 1.5cm). Slice the radish thinly (na-bak style) or into cubes (about 1.5cm). Having the vegetables prepped beforehand can shorten your cooking time.
Step 3
Pour 600ml of water or rice water into the ttukbaegi with the sautéed beef and kimchi. Add the prepared radish and bring to a boil over high heat. Simmer for about 5-7 minutes, or until the radish becomes translucent. This step extracts a refreshing flavor from the radish, making the stew even more delicious.
Step 4
Once the radish is translucent and somewhat cooked, add the sliced zucchini. Bring back to a boil and continue to simmer for another 3-5 minutes until the zucchini is tender. Zucchini cooks quickly, so be careful not to overcook it.
Step 5
Add the Cheonggukjang packet to the ttukbaegi and stir well to break it down into a smooth consistency. Cheonggukjang’s rich flavor and aroma can diminish if boiled for too long. Therefore, after adding it, it’s best to simmer it gently over medium or low heat rather than high heat.
Step 6
After the Cheonggukjang is well incorporated, add 2 Tbsp of minced garlic, the sliced green onion, red chili, and green chili. Reduce heat to medium-low and simmer for another 2-3 minutes to allow the flavors to meld. Finally, taste and adjust seasoning with salt or soy sauce if needed. Enjoy this delicious stew with a hot bowl of rice!
