Less Smelly, More Flavorful Cheonggukjang Jjigae (Korean Fermented Soybean Stew)
Pro Tips for Cooking Cheonggukjang Jjigae with Reduced Odor!
I found a buy-one-get-one-free deal on Cheonggukjang and Doenjang from ‘Da*’ at Homeplus. Since I could mix and match, I bought one of each and tried simmering them together. This version had significantly less of the strong smell compared to regular Cheonggukjang, yet it retained the authentic, rich flavor of Cheonggukjang, which I really loved. It’s a great option for those who are hesitant about the smell of Cheonggukjang.
Stew Ingredients
- Cheonggukjang (Korean fermented soybean paste) 3 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- 1/2 Zucchini
- 1/2 Onion
- 100g Korean Radish (Mu)
- 1/2 block Firm Tofu
- A handful of Enoki Mushrooms
- 2-3 Korean Hot Peppers (Cheongyang peppers), adjust to taste
Seasoning Ingredients
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Wash the zucchini and onion thoroughly. Dice them into small, approximately 0.5 cm cubes. Cutting them into smaller, bite-sized pieces will help them cook evenly and blend well into the stew.
Step 2
Trim off the root end of the enoki mushrooms. Rinse them lightly under running water. Then, separate them into 3-4 smaller bunches for easy eating.
Step 3
Cut the half block of firm tofu into roughly 1.5 cm cubes. Avoid cutting them too thin, as they might break apart easily when simmering in the stew.
Step 4
In a 2.5-liter pot, add 2.5 cups (about 500ml) of water. Dissolve the 3 Tbsp of ‘Da*’ Cheonggukjang and 1 Tbsp of Doenjang into the water, breaking up any clumps. Adding Doenjang along with Cheonggukjang helps to mellow the strong aroma of Cheonggukjang and adds a layer of savory depth.
Step 5
Once the water comes to a rolling boil, add the cubed Korean radish, onion, and zucchini. As the vegetables cook, they will release their flavors, making the broth more refreshing and complex.
Step 6
Finely chop the Korean hot peppers and add them to the pot. Stir in 1 tsp of minced garlic and 1 Tbsp of Gochugaru to season the stew. Let it simmer for a bit to allow the flavors to meld. Taste the broth and if it’s not salty enough, add a tiny bit of salt or soy sauce for seasoning.
Step 7
Finally, add the cubed tofu and separated enoki mushrooms. Let the stew simmer vigorously for another 5 minutes. Enoki mushrooms can become too soft if overcooked, so adding them at the end is best. (If you like it spicier, you can add more Korean hot peppers or use the ones you sliced earlier.)
Step 8
The Cheonggukjang Jjigae is ready when the tofu floats to the surface and the stew is bubbling vigorously! Enjoy a satisfying meal with this delicious Cheonggukjang Jjigae, which is rich in flavor but mild in aroma.
