Nutrient-Rich Tofu Cheonggukjang Rice Bowl Recipe
Nutrient-Rich Tofu Cheonggukjang Rice Bowl Recipe
The Essence of Home Cooking: Simple Yet Hearty Tofu Cheonggukjang Rice Bowl
Create a simple and satisfying rice bowl using economical and nutritious tofu and savory cheonggukjang (fermented soybean paste). This dish is perfect for a hearty meal that’s both healthy and delicious, even on busy days. It’s a special recipe that will ensure a satisfying and wholesome meal.
Main Ingredients- 1 block Firm Tofu (approx. 280g)
- 200g Cheonggukjang (fermented soybean paste)
- 1 sheet Fish Cake (square type)
- 1/2 Onion
- 1 stalk Green Onion
- 1 sheet Roasted Seaweed (Gim)
- 1 Tbsp Perilla Oil
- 1 tsp Butter
- 300ml Anchovy and Kelp Broth
- 1 Green Chili Pepper
- 2 bowls Cooked Rice (warm)
Seasonings & Other Ingredients- Pinch of Fine Salt (for tofu seasoning)
- 1 tsp Fish Sauce (or Korean soup soy sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin)
- A drizzle of Sesame Oil
- A pinch of Sesame Seeds
- Pinch of Fine Salt (for tofu seasoning)
- 1 tsp Fish Sauce (or Korean soup soy sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin)
- A drizzle of Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, cut the tofu into cubes of about 1 to 1.5 cm. Lightly sprinkle fine salt over the surface of the cut tofu and let it sit for about 10 minutes. This process helps to draw out some moisture from the tofu and season it, resulting in a better texture.
Step 2
Heat a pan and add 1 tsp of butter and 1 Tbsp of perilla oil. Once the butter is melted, add the prepared tofu. Cook the tofu over medium-low heat until each side is golden brown and delicious. The pan-fried tofu will add extra flavor and texture to the rice bowl.
Step 3
Prepare the other ingredients. Finely chop the green onion and onion. Finely mince the fish cake and green chili pepper. Cutting or mincing these ingredients finely will help them blend harmoniously when the cheonggukjang stew is cooking.
Step 4
In a deep pot or earthenware pot, combine 200ml of anchovy and kelp broth with 200g of cheonggukjang. It’s important to break down the cheonggukjang smoothly without lumps. You can use a spoon or a whisk to gently stir it.
Step 5
Add the remaining 100ml of anchovy and kelp broth. Then, add the prepared green onion, onion, minced fish cake, 1 Tbsp of minced garlic, and 1 Tbsp of cooking wine. Bring this mixture to a boil over high heat.
Step 6
Once the broth starts boiling, reduce the heat to medium-low. Let it simmer until the onions are translucent and all the ingredients are tender. You’ll start to smell the savory aroma of the cheonggukjang.
Step 7
When the onions are sufficiently cooked, add the pan-fried tofu. Taste the broth and adjust the seasoning with 1 tsp of fish sauce. If you don’t have fish sauce, Korean soup soy sauce can be used as a substitute.
Step 8
Finally, add the chopped green chili pepper and let it simmer for a little longer. The mild spiciness of the green chili will enhance the rich flavor of the cheonggukjang.
Step 9
Place the warm cooked rice into a serving bowl.
Step 10
Generously ladle the cooked tofu cheonggukjang mixture over the rice. Finish with a light drizzle of sesame oil, crumble the roasted seaweed on top, and sprinkle with sesame seeds for a delicious tofu cheonggukjang rice bowl!
