Classic Korean Comfort Food: How to Make Delicious Cheonggukjang Jjigae
Classic Korean Comfort Food: How to Make Delicious Cheonggukjang Jjigae
Cheonggukjang Jjigae: Always a Good Choice!
Steaming hot Cheonggukjang Jjigae, bubbling away on a hot day, was a huge hit! This hearty soybean paste stew is incredibly satisfying and pairs perfectly with a bowl of rice. We’ll guide you through making it with aged kimchi and a spicy broth pack for a rich flavor without the strong aroma. Enjoy this delicious and comforting homemade meal!
Main Ingredients- 1 pack Cheonggukjang (fermented soybean paste, approx. 300-400g)
- 1/2 Tbsp Doenjang (soybean paste)
- 1/3 zucchini (approx. 100g)
- 1/2 onion (approx. 70g)
- 1 chili pepper (e.g., Korean green chili, or to taste)
- 1/3 block firm tofu (approx. 100g)
- 2 leaves aged kimchi (approx. 50g)
Cooking Instructions
Step 1
Let’s start by preparing a flavorful broth, the foundation of our Cheonggukjang Jjigae. Pour 3-4 cups (about 600-800ml) of water into a pot and add the broth pack. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes to extract a rich broth. (If you don’t have a broth pack, you can use dried anchovies and kelp.)
Step 2
Once the broth is ready, remove and discard the broth pack. Now it’s time to add the aged kimchi, which will give our stew its wonderful tanginess. Lightly rinse the aged kimchi under running water to reduce its sourness. Finely chop the rinsed kimchi into bite-sized pieces (about 1-2cm wide) and add them to the pot.
Step 3
Add the entire pack of Cheonggukjang to the pot, along with 1/2 tablespoon of Doenjang. The saltiness of Cheonggukjang can vary, so adjust the amount of Doenjang to your preference. Bring to a simmer over medium heat, then skim off any foam and let it bubble for about 5 minutes to fully release the savory aroma and flavor of the Cheonggukjang.
Step 4
As the stew begins to vigorously bubble, it’s time to add the vegetables! First, add the zucchini, thinly sliced into half-moons about 0.5cm thick. The zucchini will soften and add a subtle sweetness to the stew.
Step 5
Next, add the onion, also sliced to about 0.5cm thickness, and continue to cook. The onion’s natural sweetness and aroma will blend into the broth, creating a deeper flavor profile.
Step 6
Now, let’s add the tofu for a creamy texture. Cut the firm tofu into cubes of about 1.5cm and gently place them into the pot. Stir carefully to prevent the tofu from breaking apart.
Step 7
Finally, add the finely chopped chili pepper for a touch of heat, and 1/2 tablespoon of minced garlic. Once the tofu starts floating to the surface, the stew is almost ready. Let it simmer for a little longer to allow all the ingredients to meld together beautifully.
Step 8
Taste the stew and adjust the seasoning with Korean soy sauce or salt if needed. (Remember to account for the saltiness of the Cheonggukjang and kimchi!) Your delicious and hearty Cheonggukjang Jjigae is now complete! Thanks to the spicy broth pack, it has a wonderfully clean and invigorating taste. Serve it generously over a bowl of steamed rice for the ultimate comfort meal. You’ll surely enjoy the essence of delicious home cooking without any unpleasant odors!
