Rich and Savory Beef and Kimchi Cheonggukjang Stew
Rich and Savory Beef and Kimchi Cheonggukjang Stew
The Ultimate Cheonggukjang Stew Recipe with Beef and Kimchi: Rekindle Your Appetite!
Rekindle your appetite with this soul-warming Cheonggukjang stew, a quintessential Korean comfort food. Its deep, savory flavor is perfect for beating the summer heat and bringing life back to your taste buds.
Ingredients- Cheonggukjang (fermented soybean paste) 180g (Using fresh, high-quality paste enhances the flavor.)
- Firm Tofu 300g (cut into cubes)
- Well-fermented Kimchi 150g (chopped)
- Radish 150g (thinly julienned)
- Beef (stewing or bulgogi cut) 150g (cut into bite-sized pieces)
- Green Onion 1/2 stalk (chopped)
- Minced Garlic 1 Tbsp
- Green Chili Pepper 1 (chopped, adjust to spice preference)
- Red Chili Pepper 1 (chopped, for color)
- Salt to taste (for final seasoning)
- Water 1L
Cooking Instructions
Step 1
In a pot, add the beef and thinly julienned radish. Sauté over medium heat until the beef is browned. As the radish cooks, it will release a subtle sweetness, adding depth to the broth.
Step 2
Once the beef and radish are sufficiently sautéed, add the chopped kimchi and stir-fry together until the kimchi becomes translucent and fragrant. This step brings out its savory flavor. Then, pour in 1L of water and bring to a boil over high heat.
Step 3
When the stew is vigorously boiling, add the cubed tofu and the Cheonggukjang. Break apart the paste and stir it into the broth until well combined. Continue to simmer, stirring occasionally to prevent clumping. Finally, add the chopped green onion, minced garlic, and diagonally sliced green and red chili peppers. Simmer for a few more minutes. If you desire a deeper red color, add red chili powder to your liking. Adjust the seasoning with salt if needed. Your delicious Cheonggukjang stew is ready to be enjoyed hot!
