Kimchi Cheonggukjang Stew with Beef
Kimchi Cheonggukjang Stew with Beef
Rich and Hearty Kimchi Cheonggukjang Stew: Elevate the Flavor with Tender Beef!
A delightful fusion of Kimchi Stew and Cheonggukjang (fermented soybean paste) stew! The spicy and sour kimchi harmonizes perfectly with the rich, savory cheonggukjang, creating a truly addictive dish that pairs wonderfully with rice. Today, we’re adding tender beef for an extra layer of depth and flavor. Enhance the umami with a touch of homemade doenjang (soybean paste) for a satisfying and nourishing meal.
Main Ingredients- 120g Cheonggukjang (fermented soybean paste)
- 1 Tbsp Doenjang (soybean paste)
- 2 leaves of well-fermented aged kimchi (about 1/4 cabbage)
- 100g Beef (for bulgogi or stew)
- 1/4 Zucchini
- 1/2 Onion
- 1 handful of dried shiitake mushrooms (approx. 3-4 mushrooms)
- 1 Red chili pepper (like Cheongyang pepper, if available)
- 1/2 Tbsp minced garlic
- 1.5 cups Anchovy broth (approx. 300ml)
Cooking Instructions
Step 1
In a pot, add the beef that has been pre-seasoned for bulgogi. Use scissors to cut the beef into bite-sized pieces. Stir-fry over medium heat until the surface is lightly browned. This step helps to lock in the juices, making the beef more tender.
Step 2
Once the beef is browned, add the well-fermented kimchi, with the inner core removed and chopped into small pieces. Stir-fry together with the beef. The tangy flavor of the kimchi will meld with the beef, adding depth to the stew.
Step 3
Add the rehydrated dried shiitake mushrooms and pour in the anchovy broth (or rice water, or plain water). Bring the broth to a boil. If you don’t have anchovy broth, you can add anchovy powder to plain water for a savory base. Once boiling, add the chopped zucchini. Dissolve the doenjang (soybean paste) into the broth. Adjust the amount of doenjang based on the saltiness of your cheonggukjang; it’s best to taste and add more as needed to avoid making the stew too salty.
Step 4
When the stew begins to bubble vigorously, add the cheonggukjang. You can add it whole or mash it slightly. To preserve its beneficial nutrients and rich aroma, it’s best to add cheonggukjang towards the end of the cooking process and simmer briefly.
Step 5
Add the sliced onion, minced garlic, and diagonally sliced red chili pepper. Simmer for another moment to allow the flavors to meld. The spiciness of the chili pepper cuts through any richness, while the sweetness of the onion further enhances the overall flavor profile. Cook for another 1-2 minutes until all ingredients are well combined.
Step 6
Your delicious Kimchi Cheonggukjang Stew with Beef is ready! Enjoy this comforting and flavorful dish with a bowl of hot rice.
