Mild Cheonggukjang for the Whole Family
Mild Cheonggukjang for the Whole Family
Making Cheonggukjang Safe for Children
Though we’re newlyweds without children yet, I’m always researching recipes for our future little ones! One of my frequent go-to dishes is Cheonggukjang, and today, I’ve prepared a version with minimal chili powder and salt, specifically designed for the child who will join us one day. This recipe aims to reduce spiciness and saltiness, allowing the rich, savory flavor of Cheonggukjang to shine through. It’s a wonderful way to introduce your child to this traditional Korean staple in a gentle and approachable manner.
Ingredients- 110g Cheonggukjang (fermented soybean paste – choose a good quality one)
- Well-fermented aged kimchi (if very sour or salty, rinse briefly in water)
- 1/2 Onion (small)
- A small handful of dried anchovies for broth (you can also use dried pollock or kelp)
- 1/2 block Firm Tofu (cut into bite-sized pieces suitable for children)
- 1/4 stalk Green Onion (white parts mainly, thinly sliced)
- 1/4 Zucchini (sliced into half-moons or other child-friendly shapes)
Seasoning- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (anchovy or tuna-based; you can substitute with soy sauce or ‘yeondu’ if preferred, adjust to taste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (anchovy or tuna-based; you can substitute with soy sauce or ‘yeondu’ if preferred, adjust to taste)
Cooking Instructions
Step 1
First, let’s make the broth, which is the foundation of delicious Cheonggukjang. In a pot, add plenty of water and simmer with dried anchovies, dried pollock, or kelp – whatever you have on hand – for about 10 minutes to create a rich, savory broth.
Step 2
To reduce the sourness and saltiness of the aged kimchi, soak it in running water for about 10 minutes. After soaking, squeeze out the excess water firmly with your hands. Prepare the vegetables: thinly slice or dice the onion, cut the zucchini into half-moons, and thinly slice the green onion.
Step 3
Once the anchovy broth is boiling, add the Cheonggukjang (you can mash it slightly if it’s in a block), the squeezed aged kimchi, and the minced garlic. Let it simmer over medium heat for 5 minutes. The fragrant aroma of Cheonggukjang will start to fill your kitchen.
Step 4
After simmering the Cheonggukjang and kimchi for about 5 minutes, add the prepared onion and zucchini. Continue to boil for another 5 minutes until the vegetables are tender. The vegetables will release their natural sweetness into the broth.
Step 5
Now, it’s time to season. Since this is a child-friendly version, we’ll keep the seasoning mild. Add 2 tablespoons of fish sauce for a savory depth. Taste the broth and adjust the amount of fish sauce as needed. If your child is very young, you might want to use even less fish sauce to highlight the clean, savory flavor of the broth.
Step 6
Finally, add the soft tofu and simmer for about 3 more minutes, just until the tofu is heated through and has absorbed some of the broth. Garnish with sliced green onions for a beautiful finish. Enjoy this warm and comforting bowl of Cheonggukjang with your child! ♡
