Hearty and Rich Doenjang Cheonggukjang Stew with Tofu
Hearty and Rich Doenjang Cheonggukjang Stew with Tofu
How to Make Delicious Cheonggukjang Stew with Tofu! Cheonggukjang Doenjang Jjigae Recipe #TofuCheonggukjang #CheonggukjangStew #KoreanStew
A deeply savory and satisfying Cheonggukjang (fermented soybean paste) and Doenjang (soybean paste) stew that will bring anyone’s appetite back! Packed with fresh vegetables and soft tofu, this stew has a magical flavor that will make you finish a bowl of rice in no time. We’re sharing a recipe for Tofu Cheonggukjang Stew that’s simple yet made with love, perfect for enriching your dining table.
Ingredients- 2 Tbsp Doenjang (soybean paste)
- 80g Cheonggukjang (fermented soybean paste, Korean soybean recommended)
- 0.5 block Tofu (approx. 150g)
- 0.5 Onion (approx. 75g)
- 1 handful Scallions (approx. 25g)
- 1 handful Daikon Radish (approx. 70g)
- 3 Korean Green Chilies (adjust to taste)
- 1 handful Zucchini (approx. 70g, frozen or fresh)
- 10 Dried Anchovies for broth
- 5 cloves Garlic, minced (or 5 whole cloves)
Cooking Instructions
Step 1
First, prepare the vegetables for the Cheonggukjang stew. Thinly slice half an onion. Chop a handful of scallions (about 25g) diagonally. Dice a handful of daikon radish (about 70g) into bite-sized pieces. Finely chop 3 Korean green chilies for a touch of heat. Mince 5 cloves of garlic or slice them thinly. If using frozen zucchini, thaw and prepare a handful (about 70g).
Step 2
Get your earthenware pot or a medium saucepan ready. Lay 10 dried anchovies at the bottom for broth. Next, add a handful of the prepared zucchini. The umami from the anchovies and the sweetness of the zucchini will make the broth even richer.
Step 3
Arrange all the prepared vegetables – onion, scallions, daikon radish, green chilies, and garlic – attractively in the pot. Dissolve 2 tablespoons of doenjang evenly over the vegetables, then pour in 500ml of cold water. (Using broth instead of water will yield an even deeper flavor.)
Step 4
Now, bring the stew to a boil over high heat. Once it starts bubbling vigorously, let it simmer for about 5-7 minutes, or until the daikon radish becomes translucent and tender. Cooking the radish until soft allows its natural sweetness to fully infuse the stew, enhancing its overall flavor.
Step 5
Once the daikon radish is cooked, add 80g of cheonggukjang and stir gently to dissolve it. Cheonggukjang can lose its characteristic nutty aroma if boiled for too long, so simmer for just another 2-3 minutes after adding it. It’s important not to overcook it.
Step 6
As the stew returns to a simmer after adding the cheonggukjang, break half a block of tofu into large, rustic chunks and add them in. Using a spoon to scoop and drop the tofu pieces creates a more natural look. Simmer for another 1-2 minutes until the tofu is heated through. Experience the simple yet delicious charm of this Cheonggukjang stew!
Step 7
Here’s the Cheonggukjang Doenjang Jjigae, simmering beautifully! The savory aroma is truly mouthwatering.
Step 8
When the stew is ready, skim off any foam that rises to the surface during cooking for a cleaner broth. Also, remove the 10 anchovies used for the broth and set them aside. (If you added other ingredients like kelp for the broth, remove those as well.)
Step 9
The ‘Doori Moon Tofu Cheonggukjang Doenjang Jjigae,’ with its soft tofu and savory cheonggukjang, is finally complete! It’s absolutely delicious served over a bowl of hot rice.
Step 10
Mixing this hearty stew with warm rice creates a satisfying and complete meal. It’s filling, nutritious, and above all, wonderfully flavorful, promising a delightful dining experience. Using good quality cheonggukjang and doenjang made from Korean soybeans, along with your favorite vegetables and tofu, makes it easy for anyone to create a delicious Cheonggukjang stew. Be sure to try making it with care and enjoy!
