Spicy and Savory Cheonggukjang Kimchi Stew
Spicy and Savory Cheonggukjang Kimchi Stew: The Delicious Partnership of Aged Kimchi and Cheonggukjang
A delightful Cheonggukjang Kimchi Stew made by combining well-fermented aged kimchi with rich and savory Cheonggukjang. Using rice water as a base creates a wonderfully smooth and flavorful broth.
Main Ingredients- 1/4 head of well-fermented aged kimchi
- 1 pack of Cheonggukjang (approx. 300g)
- 4 cups of rice water
- 100g radish
- 1/2 block of firm tofu
- 1 Tbsp minced garlic
- 1/2 stalk of green onion
- A pinch of soup soy sauce or salt (for seasoning)
Cooking Instructions
Step 1
First, create a refreshing broth using anchovies and radish. Pour 4 cups of rice water into a pot, add a piece of dried kelp and a handful of dried anchovies, and simmer for 10 minutes. (Removing the kelp once it starts boiling prevents a bitter taste.) After 10 minutes, remove the anchovies and add the sliced radish. Continue to boil for another 5 minutes until the radish becomes translucent. Once the anchovies and kelp are removed, your savory broth is ready!
Step 2
Now, let’s start cooking the stew. Add the thinly sliced aged kimchi to the simmering broth and boil for about 5 minutes until the kimchi softens. Once the kimchi is tender, add the Cheonggukjang either in lumps or mashed. You can also add a ladleful of kimchi juice for an even deeper flavor. Stir well to dissolve the Cheonggukjang into the broth as it simmers.
Step 3
Once the Cheonggukjang is well dissolved and the broth is bubbling, add the cubed tofu and continue to boil for about 3 minutes until the tofu is cooked through. Finally, add the minced garlic and the diagonally sliced green onion, and let it simmer for a little longer. Taste the stew and adjust the seasoning with soup soy sauce or salt as needed. (Cheonggukjang itself is salty, so season cautiously.)
