Rich and Savory Cheonggukjang Stew: An Easy Recipe
Rich and Savory Cheonggukjang Stew: An Easy Recipe
Quick & Delicious Cheonggukjang Stew Made Easy for Busy Evenings
As the workday winds down, the age-old question arises: ‘What’s for dinner?’ On rainy days like today, the answer is clear: Cheonggukjang! I’ve whipped up an incredibly simple Cheonggukjang stew using ingredients readily available at home. This recipe is perfect for a quick yet flavorful meal.
Ingredients- 1 block Cheonggukjang (about 250g)
- 1 block stewing tofu
- 1/3 Korean zucchini (Aehobak)
- 1 Cheongyang chili pepper (or other hot pepper)
- 500ml Anchovy broth
- Pinch of salt (to taste)
Cooking Instructions
Step 1
The Cheonggukjang I’m using today is domestically produced and cost about 4,300 KRW at the supermarket. This particular Cheonggukjang has some seasoning already, so I don’t need to add extra salt. If you’re using unseasoned Cheonggukjang, you’ll need to adjust the saltiness towards the end of cooking.
Step 2
Cut the tofu into bite-sized cubes, about 1.5 cm. Stewing tofu is firmer and holds its shape well in soups.
Step 3
Slice the Korean zucchini thinly, about 0.5 cm thick. You can cut it into half-moons or small cubes. Avoid making the slices too thick, as they will take longer to cook.
Step 4
Gently mash the block of Cheonggukjang with a fork or chopsticks beforehand. This helps it dissolve more easily and prevents clumps when the stew is simmering.
Step 5
Finely chop the Cheongyang chili pepper for a touch of heat. (Tip: I usually add beef to my Cheonggukjang, but I’m making it with only available ingredients today. Also, my family prefers it without kimchi, so I haven’t added any. If you prefer your Cheonggukjang with kimchi, this recipe might be a bit different for you!)
Step 6
In your pot, add the cubed tofu and sliced zucchini first. (Optional tip: Feel free to add mushrooms or onions if you have them on hand; they add extra depth of flavor.)
Step 7
Pour in the 500ml of anchovy broth. If you don’t have anchovy broth, rice water works well, or even plain water, though water will result in a less flavorful broth.
Step 8
Bring the broth to a rolling boil over high heat. Let it simmer briefly to slightly soften the ingredients.
Step 9
Once the broth is boiling, add the prepared Cheonggukjang. Cheonggukjang is rich in nutrients, and prolonged boiling can diminish its beneficial properties. Adding it towards the end helps preserve its goodness.
Step 10
Add the chopped chili pepper. It’s convenient these days that many supermarket Cheonggukjang products come pre-seasoned or salted, making it easier to achieve the right flavor balance just by adjusting the water amount.
Step 11
After adding the Cheonggukjang, reduce the heat to medium-low and let it simmer vigorously for at least 5 minutes. This allows the savory flavor and aroma of the Cheonggukjang to fully develop and meld with the other ingredients.
Step 12
Stir occasionally to prevent the Cheonggukjang from sticking to the bottom of the pot and to ensure it’s well dissolved. If it tastes a bit bland, add a pinch of salt to adjust the seasoning to your preference.
Step 13
Voila! Your delicious and savory Cheonggukjang stew is ready to be enjoyed at home. This version, without beef, is wonderfully light yet satisfying, complemented by the fresh taste of the anchovy broth. The intact soybean pieces add a pleasant texture with every bite.
Step 14
Spoon the soft tofu, sweet zucchini, and hearty Cheonggukjang beans over a bowl of hot rice and mix well! It’s a meal that will disappear in no time. How about enjoying a hearty and delicious Cheonggukjang stew, simmered to perfection with rich anchovy broth, for dinner tonight? It’s a comforting and flavorful choice!
