Rich and Spicy Aged Kimchi Cheonggukjang Stew
Rich and Spicy Aged Kimchi Cheonggukjang Stew
Taste It If You Dare! Sumi Recipe for Aged Kimchi Cheonggukjang Stew
This is a hearty and flavorful aged kimchi cheonggukjang stew, made following Kim Su-mi’s trusted recipes. The base of the stew is the aged kimchi, which provides a deep umami flavor, while other ingredients complement it perfectly. Because it’s made with homemade cheonggukjang, there’s no pungent smell, just a savory and spicy broth that stimulates the appetite! For more details, visit the blog: https://blog.naver.com/loveshine707/223203303848
Main Ingredients- Aged Kimchi (Mukimchi) 1/3 cup (with some juice removed)
- Cheonggukjang (fermented soybean paste) 4 tablespoons
- Rice Water 700ml (approx. 3.5 cups)
- Anchovies for broth 10 pieces
- Firm Tofu 1/3 block (approx. 100g)
- Onion 1/2 medium
- Red Chili Pepper 1
- Green Chili Pepper 1 (or to taste)
- Green Onion 1/2 stalk
Seasoning & Others- Minced Garlic 1 tablespoon
- Gochugaru (Korean chili flakes) 1 tablespoon
- Soy Sauce or Salt to taste
- Minced Garlic 1 tablespoon
- Gochugaru (Korean chili flakes) 1 tablespoon
- Soy Sauce or Salt to taste
Cooking Instructions
Step 1
Prepare all the ingredients as listed in the recipe. Dice the tofu, and chop the onion, chili peppers, and green onion into bite-sized pieces.
Step 2
Gently rinse the aged kimchi under running water to reduce its sourness, squeeze out excess water, and chop it finely. (Adjust rinsing based on the kimchi’s saltiness and sourness.)
Step 3
In a pot or earthenware pot, combine the chopped aged kimchi and anchovies. Pour in 700ml of rice water and bring to a rolling boil over high heat for about 15 minutes, allowing the kimchi flavor to infuse into the broth. Keep the lid open while boiling.
Step 4
Remove the anchovies using a sieve and set them aside. (Boiling with anchovies adds a deeper, more refreshing flavor to the broth.)
Step 5
To the boiling broth, add the minced garlic, gochugaru, and cheonggukjang. Break up any clumps of cheonggukjang with a spoon. Add the diced tofu and sliced onion, then simmer for another 5 minutes over medium heat. Taste the stew during cooking and adjust the seasoning with soy sauce or salt if needed.
Step 6
Finally, add the diagonally sliced red chili pepper, green chili pepper, and green onion. If you prefer it spicier, increase the amount of green chili pepper.
Step 7
Once it comes to a brief boil again, turn off the heat. Your delicious aged kimchi cheonggukjang stew is ready! Enjoy it hot with a bowl of rice.
