Savory Kimchi Cheonggukjang Stew (with Chickpea Cheonggukjang)
Kimchi Cheonggukjang Stew: A Symphony of Aged Kimchi, Chickpea Cheonggukjang, and Doenjang
A hearty and flavorful Kimchi Cheonggukjang stew made with fermented chickpeas and ripe kimchi.
Stew Ingredients- 4 cups rice water (approx. 800ml)
- 6 dried shiitake mushrooms (or other dried mushrooms)
- 2 vegetable broth packs (or store-bought vegetable broth)
- 2 potatoes (medium size)
- 1/4 head aged kimchi (chopped into bite-sized pieces)
- 1 onion (sliced)
- 200g cheonggukjang (made with chickpeas)
- 1 Tbsp doenjang (soybean paste)
- 1 block firm tofu (cubed)
- 1 cheongyang chili pepper (minced)
- 2/3 Tbsp gochugaru (Korean chili powder)
- 1 handful chives (cut into approx. 3cm lengths)
- Salt or soup soy sauce (to taste)
Cooking Instructions
Step 1
Start by pouring 4 cups of rice water into a pot. Add the rehydrated dried shiitake mushrooms and 2 vegetable broth packs. Bring to a boil over high heat. Once boiling, add 2 medium-sized potatoes, peeled and cut into large pieces. Once the potatoes begin to cook, proceed to the next step.
Step 2
Now, add the key ingredient for this stew: about 1/4 head of aged kimchi, chopped into bite-sized pieces. Add it to the pot. The kimchi will break down and add a wonderful umami flavor to the broth.
Step 3
Add the sliced onion. Cover the pot and let it simmer over medium-low heat until the ingredients are tender and the onion becomes translucent. This process allows the natural sweetness of the kimchi and onion to meld into the broth, creating a deeper flavor.
Step 4
Once the broth has developed a good flavor, add 200g of cheonggukjang made with chickpeas and 1 tablespoon of doenjang. You can add the cheonggukjang whole or mash it before adding. Stir well to dissolve the doenjang and cheonggukjang, and simmer for another short while. You’ll start to smell the rich, savory aroma of the cheonggukjang.
Step 5
Carefully add 1 block of cubed firm tofu to the pot. Gently place the tofu so it doesn’t break apart. Simmer for another short period to allow the tofu to absorb the flavors of the stew. The tofu will soften and enrich the broth.
Step 6
Finally, add 2/3 tablespoon of gochugaru for a hint of spiciness and 1 minced cheongyang chili pepper for a zesty kick. Finish by adding a handful of cut chives and simmering briefly. If the stew needs more seasoning, adjust with salt or soup soy sauce to your preference. Enjoy this warm and delicious stew with a bowl of rice!
