Hearty Beef and Cheonggukjang Stew
Hearty Beef and Cheonggukjang Stew
Mastering the Rich Flavor: A Delicious Beef Cheonggukjang Recipe
Elevate your cheonggukjang experience with this recipe, enhanced by tender beef, flavorful kimchi, and fresh vegetables. It promises a deeply savory and satisfying taste that’s perfect for a comforting meal.
Main Ingredients- Beef (stew meat) 180g
- Cheonggukjang (fermented soybean paste) 1 block (approx. 150g)
- Well-fermented Kimchi 1/2 cup
- Onion 1/2 medium
- Oyster Mushrooms 100g
- Firm Tofu 1 block
- Potato 1 medium
- Daikon Radish 1 slice (approx. 100g)
- Green Chili Pepper 1
- Sesame Oil 3 Tbsp
- Anchovy-Kelp Broth 600ml
Seasoning- Gochugaru (Korean chili flakes) 1 Tbsp
- Doenjang (soybean paste) 1.5 Tbsp
- Soup Soy Sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Doenjang (soybean paste) 1.5 Tbsp
- Soup Soy Sauce 2 Tbsp
Cooking Instructions
Step 1
Begin by preparing the vegetables for the stew. Thinly slice the daikon radish into half-moon shapes. Dice the onion and potato into similar-sized pieces as the radish. Trim the tough ends from the oyster mushrooms and tear larger ones by hand into bite-sized pieces.
Step 2
Cut the beef into bite-sized cubes suitable for stew. Gently pat the surface of the beef with paper towels to remove excess blood. This step helps to eliminate any gamey flavors and ensures a cleaner taste.
Step 3
Using well-fermented kimchi (aged kimchi) will add a deeper, tangier flavor to the stew. Finely chop the kimchi using scissors or a knife. If the kimchi is very sour, you can add a tiny pinch of sugar to balance the taste.
Step 4
Dice the firm tofu into bite-sized cubes. Cutting it into cubes helps it hold its shape during cooking.
Step 5
Heat 3 tablespoons of sesame oil in a pot over medium-high heat. Add the cubed beef and stir-fry until the exterior is browned. This searing process enhances the beef’s flavor.
Step 6
Once the beef is browned, add the sliced daikon radish, onion, and potato to the pot. Continue to stir-fry with the beef until the vegetables begin to soften slightly. Sautéing the ingredients together melds their flavors beautifully.
Step 7
When the potatoes start to turn slightly translucent, add the chopped kimchi. Stir-fry everything together for another minute or two to allow the flavors to meld and the kimchi’s raw smell to dissipate.
Step 8
Pour in the 600ml of anchovy-kelp broth. Bring the stew to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the potatoes and radish are completely tender, which should take about 15-20 minutes.
Step 9
Crumble the block of cheonggukjang into the pot. Use a ladle to mash and dissolve the cheonggukjang into the broth. (Tip: Cheonggukjang can vary in saltiness, so it’s best to season gradually rather than all at once.)
Step 10
After dissolving the cheonggukjang, add 1.5 tablespoons of doenjang to deepen the flavor. Taste the broth carefully and adjust the seasoning. Add doenjang incrementally, tasting as you go, to avoid making the stew too salty. It’s crucial to get the salt level just right.
Step 11
Add 1 tablespoon of gochugaru for a touch of spiciness and 2 tablespoons of soup soy sauce for a richer umami depth. These seasonings will further enhance the robust flavor of the cheonggukjang.
Step 12
Finally, add the diced tofu, prepared oyster mushrooms, and the finely chopped green chili pepper for a hint of heat.
Step 13
Bring the stew back to a gentle simmer. Skim off any foam that rises to the surface to ensure a clean, clear broth. Let it simmer for another few minutes until the tofu is heated through. Your delicious and hearty Beef Cheonggukjang is now ready! Serve hot with a bowl of steamed rice – it’s perfect for mixing in.
