Rich and Savory Pork Neck Cheonggukjang Stew (Fermented Soybean Paste Stew)
Rich and Savory Pork Neck Cheonggukjang Stew (Fermented Soybean Paste Stew)
Flavorful Pork Neck Cheonggukjang Stew Everyone Will Love
My daughter suddenly craved a warm and savory cheonggukjang stew, so I made this hearty version packed with tender pork neck and crisp zucchini. This recipe balances deep flavor with health benefits, creating a rice-stealing stew that’s perfect for any meal!
Stew Ingredients- Pork neck 300g (cut into bite-sized pieces)
- Cheonggukjang (fermented soybean paste) 1 block (approx. 200-250g)
- Zucchini 1 medium (sliced into half-moons or cubes)
- Firm tofu 1 block (cubed)
- Dried shiitake or king oyster mushrooms 1 handful (soaked in lukewarm water and sliced)
- Dried anchovies for broth 1 handful
- Dried kelp 4 small pieces
- Green chili peppers 4 (2 for broth, 2 thinly sliced diagonally for stew)
- Green onion 1/2 stalk (sliced diagonally)
Seasoning and Broth Ingredients- Doenjang (fermented soybean paste) 1 Tbsp (reduces gamey smell and enhances umami)
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Minced garlic 1 Tbsp
- Black pepper a pinch
- Doenjang (fermented soybean paste) 1 Tbsp (reduces gamey smell and enhances umami)
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Minced garlic 1 Tbsp
- Black pepper a pinch
Cooking Instructions
Step 1
First, let’s create the flavorful broth that forms the base of our delicious cheonggukjang stew. In a 3-liter pot, add 2 liters of water. Toss in the dried anchovies, kelp, and 2 of the green chili peppers, roughly chopped. Bring to a rolling boil over high heat for 10 minutes to extract a deep, savory broth. After 10 minutes, remove and discard the anchovies and kelp. (Tip: Boiling the green chilies with the broth adds a refreshing spiciness, making the stew even more invigorating!)
Step 2
Now, let’s prepare the ingredients for the stew! Cut the pork neck into bite-sized pieces. Cube the firm tofu, and slice the zucchini into half-moons or cubes. Thinly slice the green onion and the remaining green chili peppers diagonally. (Tip: If you enjoy a spicier stew, feel free to add more green chilies. For a milder version suitable for children, consider using Korean mild peppers or adjusting the number of chilies.)
Step 3
Soak the dried shiitake or king oyster mushrooms in warm water for about 10 minutes until softened. Once rehydrated, slice them into manageable pieces. Prepare the store-bought cheonggukjang by crumbling it or keeping it in its block form. (Tip: The saltiness of store-bought cheonggukjang can vary by brand, so it’s important to adjust the seasoning with doenjang and potentially salt later.)
Step 4
To the simmering broth in the pot, dissolve 1 tablespoon of doenjang. Once the doenjang is well incorporated, add the sliced pork neck, zucchini, rehydrated mushrooms, and the diagonally sliced green chilies for the stew. Bring it back to a boil and let it simmer for a few minutes. When the ingredients are partially cooked, add the prepared cheonggukjang, either crumbled or as a block.
Step 5
After adding the cheonggukjang, toss in the cubed tofu and the diagonally sliced green onion. Now, stir in 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, and a pinch of black pepper to enhance the flavor. Continue to boil vigorously, uncovered, for 10 minutes. (Tip: Taste the stew during cooking and add salt if needed. Remember to consider the saltiness of the doenjang and cheonggukjang when adding salt.)
Step 6
Cook until the tofu pieces float to the surface. Once they do, your rich and savory cheonggukjang stew is complete! (Tip: The secret to a delicious cheonggukjang stew with a pleasant aroma is adding a tablespoon of doenjang. It mellows the intensity of the cheonggukjang, balances the flavor, and adds a wonderful depth of umami, making it incredibly satisfying. Serve hot with a bowl of steamed rice – it’s truly a delightful meal!)
