Rich and Savory Cheonggukjang Jjigae (Korean Fermented Soybean Stew)
Rich and Savory Cheonggukjang Jjigae (Korean Fermented Soybean Stew)
Altoran’s Signature Cheonggukjang Jjigae Recipe
Recreate the delicious Cheonggukjang Jjigae from Altoran at home! This guide provides detailed, easy-to-follow instructions for a flavorful and hearty Korean fermented soybean stew. Its perfect balance of deep savory notes and a hint of spiciness makes it an ideal, comforting meal.
Main Ingredients- A little well-fermented radish kimchi (chopped)
- 1/4 Korean zucchini (seong-ho bak), sliced into half-moons
- 1.5 Tbsp dried shiitake mushroom blocks (rehydrated in hot water)
- 1/2 packet enoki mushrooms (trim ends, separate strands)
- 1/2 block firm tofu (diced)
- 1/3 Korean leek (daepa), sliced diagonally
Seasonings and Broth- 100g Cheonggukjang (Korean fermented soybean paste – can be added whole or mashed)
- 1 Tbsp Doenjang (Korean soybean paste – for added umami)
- 1 Tbsp minced garlic
- 1 Korean chili pepper (remove seeds and mince, adjust spiciness to taste)
- 1/3 Tbsp gochugaru (Korean chili flakes – for color and mild heat)
- 1/2 Tbsp sesame oil
- 4 cups anchovy-kelp broth or rice water (approx. 800ml)
- 100g Cheonggukjang (Korean fermented soybean paste – can be added whole or mashed)
- 1 Tbsp Doenjang (Korean soybean paste – for added umami)
- 1 Tbsp minced garlic
- 1 Korean chili pepper (remove seeds and mince, adjust spiciness to taste)
- 1/3 Tbsp gochugaru (Korean chili flakes – for color and mild heat)
- 1/2 Tbsp sesame oil
- 4 cups anchovy-kelp broth or rice water (approx. 800ml)
Cooking Instructions
Step 1
Begin by finely chopping the well-fermented radish kimchi. In a pot, combine the chopped kimchi with 1/2 Tbsp perilla oil (or sesame oil) and sauté over medium-low heat for about 2-3 minutes, until the kimchi becomes translucent and fragrant. This step removes any harshness from the kimchi and enhances its flavor.
Step 2
Once the kimchi is well-sautéed, add the sliced Korean zucchini and stir-fry briefly. Pour in 4 cups of anchovy-kelp broth or rice water. Bring the mixture to a boil over high heat, and add the rehydrated dried shiitake mushroom blocks. Using broth will add depth, while rice water lends a smoother texture to the stew.
Step 3
As the broth comes to a rolling boil, add the diced tofu and diagonally sliced leeks. Next, add the Cheonggukjang (fermented soybean paste). You can add it in one chunk or mash it with a spoon. Cheonggukjang’s unique flavor can diminish if boiled for too long, so simmer it gently after adding.
Step 4
Reduce the heat to medium and let the stew simmer gently, allowing the ingredients to meld together. The bubbling sound signifies the stew coming to life, with the savory notes of Cheonggukjang harmonizing beautifully with the fresh vegetables.
Step 5
Time to season the stew. Stir in 1 Tbsp of Doenjang (Korean soybean paste). Homemade Doenjang often has a milder saltiness and richer flavor than store-bought varieties, complementing the Cheonggukjang perfectly. Taste and adjust seasoning with salt if needed.
Step 6
Now, add the ingredients that will provide a pleasant kick and enhance the aroma. Stir in 1/3 Tbsp of gochugaru (chili flakes), 1 Tbsp of minced garlic, and 1 minced Korean chili pepper (seeds removed). Feel free to adjust the amount of chili pepper to your spice preference.
Step 7
Finally, add the separated enoki mushrooms. Simmer for another moment until the mushrooms are just tender. The Altoran tip is to finish with a drizzle of 1/2 Tbsp sesame oil just before turning off the heat to add a final layer of nutty aroma. Cook just until the enoki mushrooms soften.
Step 8
Rich, savory, and refreshingly hearty! Your Altoran-style Cheonggukjang Jjigae is ready. Enjoy this deeply satisfying and wholesome stew with a bowl of warm rice. It’s a comforting classic that never disappoints.
