Hearty and Flavorful Cheonggukjang Stew: A Homemade Recipe
Hearty and Flavorful Cheonggukjang Stew: A Homemade Recipe
Cheonggukjang Stew Made with Unsalted Fermented Soybean Paste for a Richer, Healthier Flavor
When the weather turns chilly and you crave a warm, comforting soup, a bowl of homemade Cheonggukjang stew is a true rice-pairing delight. I recently simmered this hearty stew after a long time, and my family thoroughly enjoyed it. Made with mild, unsalted fermented soybean paste, this stew boasts a clean yet deep flavor. Let me guide you through the simple steps!
Main Ingredients- Unsalted Cheonggukjang (fermented soybean paste) 250g
- Homemade Doenjang (fermented soybean paste) 1.5 Tbsp
- Kimchi 1-2 leaves (finely chopped)
- Zucchini 1/4 (chopped into bite-sized pieces)
- Mushrooms 3 (e.g., shiitake, oyster mushrooms, chosen according to preference, trimmed and sliced)
- Tofu 1/2 block (cubed)
- Korean green chili peppers 2 (chopped)
- Green onion 1/2 stalk (sliced diagonally)
- Minced garlic 1/2 Tbsp
- Anchovy and kelp broth 2 cups (or rice water)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Finely chop the kimchi and zucchini. Trim the stems off the mushrooms and slice them lengthwise. Cube the tofu and chop the green chili peppers and green onions. Cheonggukjang and doenjang are essential, and prepare a rich broth using anchovies and kelp in advance (or you can use rice water).
Step 2
In a pot, add 2 cups of water, kelp, and dried anchovies for broth. Bring to a rolling boil over high heat to create a flavorful broth. Once boiling, quickly remove the kelp. Continue to simmer for another 5-10 minutes to extract the flavors from the anchovies, then strain to get a clear and deep broth.
Step 3
In the prepared broth, dissolve 1.5 Tbsp of homemade doenjang. Once the doenjang is well dissolved, add the chopped kimchi and zucchini. Bring to a boil over high heat. The kimchi will cook and add its own flavor to the soup.
Step 4
When the soup starts boiling, add the cubed tofu and sliced mushrooms. Reduce the heat to medium and simmer for another few minutes. Stir gently to prevent the tofu from breaking apart. The mushrooms will add a richer texture and aroma.
Step 5
Now it’s time to add the star ingredient: 250g of unsalted cheonggukjang. You can add the cheonggukjang in lumps or mash it with a spoon before adding. (Since unsalted cheonggukjang has little to no seasoning, adjust the amount of doenjang accordingly.)
Step 6
It’s important not to overcook the cheonggukjang once it’s added. Simmer briefly over high heat to preserve the rich flavor and aroma of the fermented soybean paste. Overcooking can diminish its unique taste.
Step 7
Finally, add the diagonally sliced green onions, 1/2 Tbsp of minced garlic, and the chopped Korean green chili peppers. Simmer for a final moment to complete this spicy yet savory Cheonggukjang stew! Enjoy this delicious stew served hot with a bowl of rice.
