Spicy Fermented Soybean Paste Stew with Aged Kimchi
Spicy Fermented Soybean Paste Stew with Aged Kimchi
How to Make a Deliciously Spicy Cheonggukjang with Aged Kimchi
As the cool autumn breeze begins to blow, this hearty and savory Cheonggukjang stew comes to mind. When generously seasoned with spicy, well-fermented kimchi, its flavor is simply outstanding! It’s a perfect accompaniment to rice, making it a true ‘rice thief.’ This recipe highlights how you can achieve a deep and rich taste even without meat, relying solely on the power of aged kimchi. Adding leftover kkakdugi (cubed radish kimchi) also brings a delightful crunchiness from the radish. While anchovy broth is traditionally preferred, you can achieve delicious results with rice water, beef bone broth, or kelp broth. This recipe is a fantastic way to utilize aged kimchi while preparing a comforting stew – a win-win situation!
Main Ingredients- 300g Cheonggukjang (fermented soybean paste)
- 1 cup aged kimchi (about 150g)
- 1 cup kimchi juice (about 200ml)
- 4 cups broth (about 800ml) (e.g., anchovy, rice water, beef bone, or kelp broth)
- 1/2 block firm tofu (about 150g)
- 1/4 onion
- 2 dried shiitake mushrooms (optional)
- 1/2 stalk green onion (scallion)
- 1 Korean chili pepper
- 1/2 red chili pepper (for color, optional)
Seasoning- 1/3 tsp sugar (to balance the kimchi’s sourness)
- 1 Tbsp soy sauce or fish sauce (adjust based on cheonggukjang’s saltiness)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili powder) (adjust to taste)
- 1/3 tsp sugar (to balance the kimchi’s sourness)
- 1 Tbsp soy sauce or fish sauce (adjust based on cheonggukjang’s saltiness)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili powder) (adjust to taste)
Cooking Instructions
Step 1
Prepare all your ingredients. Dice the tofu into 1.5cm cubes. Thinly slice the onion. Rehydrate the dried shiitake mushrooms in lukewarm water, remove the stems, and slice them thinly. Slice the green onion, Korean chili pepper, and red chili pepper diagonally for garnish. (You can omit the chili peppers or mushrooms according to your preference.)
Step 2
In a Korean earthenware pot (ttukbaegi) or a regular pot, add the finely chopped aged kimchi. Sprinkle 1/3 teaspoon of sugar over it and stir-fry together. The sugar helps to mellow the sourness of the kimchi and the slightly bitter or astringent taste of the cheonggukjang. Sauté the kimchi over medium-low heat until it becomes tender.
Step 3
Once the kimchi is sautéed, pour in 4 cups of broth. Add the sliced onion and shiitake mushrooms. While anchovy broth pairs best with the inherent flavor of cheonggukjang, using rice water or beef bone broth can add an extra layer of depth and richness. Bring the broth to a boil, then reduce the heat to medium-low and simmer for about 5 minutes to allow the flavors of the vegetables to infuse.
Step 4
Prepare 300g of cheonggukjang. Ladle about one cup of the hot broth from the pot into the cheonggukjang. Use a spoon to gently mash and dissolve the cheonggukjang until it’s smooth and free of lumps. This step ensures the paste mixes evenly with the broth, resulting in a cleaner soup.
Step 5
Add the dissolved cheonggukjang to the pot. Pour in 1 cup of the kimchi juice and bring everything to a rolling boil over high heat. You’ll start to notice the wonderful, savory aroma of the cheonggukjang filling your kitchen.
Step 6
Once the stew is boiling vigorously, reduce the heat to medium-low. Season with 1 tablespoon of fish sauce or soy sauce, 1/2 tablespoon of minced garlic, and 1/2 tablespoon of gochugaru. Taste and adjust the seasoning as needed. Add the diced tofu and diagonally sliced Korean chili peppers, then let it simmer for another short boil. Remember that the saltiness of cheonggukjang varies greatly, so always taste and adjust the fish sauce or soy sauce accordingly.
Step 7
Finally, garnish with the diagonally sliced green onion and red chili pepper just before serving. Turn off the heat and cover the pot for a minute or two to allow the flavors to meld beautifully. Serve hot with a bowl of steamed rice and enjoy this comforting and flavorful stew!
