Rich and Savory Aged Kimchi Cheonggukjang Stew
Rich and Savory Aged Kimchi Cheonggukjang Stew
Kimchi Stew Perfection: ‘Sumine Banchan’ Style Aged Kimchi Cheonggukjang – No Other Side Dishes Needed!
Experience the ultimate comfort food with this Aged Kimchi Cheonggukjang stew, inspired by the renowned ‘Sumine Banchan’. This hearty stew combines the tangy depth of aged kimchi with the rich, earthy notes of fermented soybean paste (cheonggukjang), creating a flavor profile that will make you feel as if you’re tasting your mother’s home cooking. It’s so satisfying, you won’t need any other side dishes!
Main Ingredients- 1 block Cheonggukjang (fermented soybean paste, approx. 300-350g)
- 1/3 block firm tofu (approx. 100-120g), cubed
- 1 small onion, chopped
- 1 green chili pepper, sliced
- 2/3 red chili pepper, sliced
- 1/2 green onion stalk, chopped
- 1/2 Tbsp minced garlic
- 3 leaves aged kimchi, roughly chopped
- 1/2 Tbsp homemade doenjang (fermented soybean paste, optional for seasoning adjustment)
Cooking Instructions
Step 1
Begin by preparing the broth, the foundation of this delicious stew. While rice water offers a richer flavor, if you don’t have it, make an anchovy broth by boiling dried anchovies and kelp in water for about 10 minutes until flavorful. Strain out the solids and set the broth aside.
Step 2
While the broth is simmering, prepare the other ingredients. Rinse the aged kimchi under cold water to slightly reduce its sourness, then chop it into bite-sized pieces (about 2-3 cm). Place the chopped kimchi into the pot. Aim for pieces that retain some texture.
Step 3
Add the chopped aged kimchi to the pot, then pour in the prepared hot broth. Bring to a boil over medium heat and simmer for about 10 minutes, allowing the kimchi to soften and its tangy flavor to infuse into the broth. This step is crucial for developing the stew’s deep taste.
Step 4
Once the kimchi has softened slightly, add the chopped onion. The sweetness of the onion will balance the stew’s flavors beautifully.
Step 5
Add the cheonggukjang. You can crumble it directly into the pot or mash it slightly before adding. Stir well and let it simmer, allowing the rich, fermented soybean aroma to meld with the broth. Be careful not to overcook at this stage, as the unique fragrance of cheonggukjang can dissipate.
Step 6
Add the cubed tofu, sliced green chilies, and sliced red chilies. Continue to simmer until the tofu floats to the surface, indicating it’s cooked through and the flavors have blended.
Step 7
Finally, add the minced garlic and chopped green onions for a fresh aroma. While some recipes use soy sauce for seasoning, following the ‘Sumine Banchan’ method, dissolving about half a tablespoon of homemade doenjang into the stew provides the perfect seasoning without overpowering the cheonggukjang. Adjust with a pinch of salt if needed.
Step 8
Your flavorful and comforting Aged Kimchi Cheonggukjang stew is ready! It’s a hearty, delicious dish that’s perfect for a satisfying meal. Enjoy every spoonful!
