Rich and Savory Pork Neck Cheonggukjang Stew (Fermented Soybean Paste Stew)
Flavorful Pork Neck Cheonggukjang Stew Everyone Will Love
My daughter suddenly craved a warm and savory cheonggukjang stew, so I made this hearty version packed with tender pork neck and crisp zucchini. This recipe balances deep flavor with health benefits, creating a rice-stealing stew that’s perfect for any meal!
Stew Ingredients
- Pork neck 300g (cut into bite-sized pieces)
- Cheonggukjang (fermented soybean paste) 1 block (approx. 200-250g)
- Zucchini 1 medium (sliced into half-moons or cubes)
- Firm tofu 1 block (cubed)
- Dried shiitake or king oyster mushrooms 1 handful (soaked in lukewarm water and sliced)
- Dried anchovies for broth 1 handful
- Dried kelp 4 small pieces
- Green chili peppers 4 (2 for broth, 2 thinly sliced diagonally for stew)
- Green onion 1/2 stalk (sliced diagonally)
Seasoning and Broth Ingredients
- Doenjang (fermented soybean paste) 1 Tbsp (reduces gamey smell and enhances umami)
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Minced garlic 1 Tbsp
- Black pepper a pinch
- Doenjang (fermented soybean paste) 1 Tbsp (reduces gamey smell and enhances umami)
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Minced garlic 1 Tbsp
- Black pepper a pinch
Cooking Instructions
Step 1
First, let’s create the flavorful broth that forms the base of our delicious cheonggukjang stew. In a 3-liter pot, add 2 liters of water. Toss in the dried anchovies, kelp, and 2 of the green chili peppers, roughly chopped. Bring to a rolling boil over high heat for 10 minutes to extract a deep, savory broth. After 10 minutes, remove and discard the anchovies and kelp. (Tip: Boiling the green chilies with the broth adds a refreshing spiciness, making the stew even more invigorating!)
Step 2
Now, let’s prepare the ingredients for the stew! Cut the pork neck into bite-sized pieces. Cube the firm tofu, and slice the zucchini into half-moons or cubes. Thinly slice the green onion and the remaining green chili peppers diagonally. (Tip: If you enjoy a spicier stew, feel free to add more green chilies. For a milder version suitable for children, consider using Korean mild peppers or adjusting the number of chilies.)
Step 3
Soak the dried shiitake or king oyster mushrooms in warm water for about 10 minutes until softened. Once rehydrated, slice them into manageable pieces. Prepare the store-bought cheonggukjang by crumbling it or keeping it in its block form. (Tip: The saltiness of store-bought cheonggukjang can vary by brand, so it’s important to adjust the seasoning with doenjang and potentially salt later.)
Step 4
To the simmering broth in the pot, dissolve 1 tablespoon of doenjang. Once the doenjang is well incorporated, add the sliced pork neck, zucchini, rehydrated mushrooms, and the diagonally sliced green chilies for the stew. Bring it back to a boil and let it simmer for a few minutes. When the ingredients are partially cooked, add the prepared cheonggukjang, either crumbled or as a block.
Step 5
After adding the cheonggukjang, toss in the cubed tofu and the diagonally sliced green onion. Now, stir in 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, and a pinch of black pepper to enhance the flavor. Continue to boil vigorously, uncovered, for 10 minutes. (Tip: Taste the stew during cooking and add salt if needed. Remember to consider the saltiness of the doenjang and cheonggukjang when adding salt.)
Step 6
Cook until the tofu pieces float to the surface. Once they do, your rich and savory cheonggukjang stew is complete! (Tip: The secret to a delicious cheonggukjang stew with a pleasant aroma is adding a tablespoon of doenjang. It mellows the intensity of the cheonggukjang, balances the flavor, and adds a wonderful depth of umami, making it incredibly satisfying. Serve hot with a bowl of steamed rice – it’s truly a delightful meal!)
