Rich Beef Doenjang Jjigae (Fermented Soybean Paste Stew)
Rich Beef Doenjang Jjigae (Fermented Soybean Paste Stew)
Hearty Beef Cheonggukjang Stew Recipe: The Secret to Delicious Fermented Soybean Paste Soup for a Wholesome Meal
On chilly days, Cheonggukjang (a strongly fermented soybean paste) stew is incredibly comforting! Known as the king of fermented foods, Cheonggukjang is exceptionally good for your health. While I enjoy flavorful and stimulating soups and stews, I often make Cheonggukjang when I want to focus on my well-being. My mother used to make it with large anchovies for a deep broth, but picking out the right anchovies can be quite a task! My family, however, prefers Cheonggukjang made with meat over anchovy broth. So today, I’m sharing a recipe for Cheonggukjang made with tender beef, creating an even richer and more satisfying flavor.
Stew Ingredients- Cheonggukjang (fermented soybean paste) 200g
- Doenjang (fermented soybean paste) (optional, for adjusting seasoning)
- Well-fermented kimchi (approx. 1 paper cup)
- Beef (for bulgogi or stewing) 1 Tbsp (approx. 20g)
- Onion 1/2 medium
- Tofu 1/2 block
- Green onion 1 stalk
- Korean green chili pepper 1 (adjust to your spice preference)
- Minced garlic 1 Tbsp
- Water 3 cups (600ml)
Cooking Instructions
Step 1
In a pot, add 3 cups (600ml) of water and the beef. Simmer over medium-low heat to create a flavorful beef broth. Skim off any impurities that rise to the surface as the meat cooks for a clearer broth.
Step 2
Finely chop the well-fermented kimchi into bite-sized pieces. The tanginess of the kimchi will complement the savory depth of the Cheonggukjang.
Step 3
Slice the green onion diagonally. If the stalk is thick, cut it in half lengthwise first. Slice the onion into thin strips and then cut them into 2-3 sections for easy incorporation into the stew.
Step 4
Cut the tofu into cubes, similar in size to the kimchi and onion, so it’s easy to eat in one bite. Avoid cutting them too small, as the tofu might break apart during cooking.
Step 5
Finely chop the Korean green chili pepper. If you enjoy a spicier stew, feel free to add more peppers or use regular green peppers as well.
Step 6
Once the beef broth comes to a boil, add the chopped kimchi, onion, half of the green onion, and the Korean green chili pepper. Bring to a rolling boil over high heat. It’s important to let the vegetables simmer sufficiently to release their flavors into the broth.
Step 7
After the broth and vegetables have simmered for a bit, add the Cheonggukjang. You can add it in a lump or mash it slightly. Cheonggukjang can lose its savory flavor and nutritional benefits if boiled for too long, so it’s best to cook it over high heat for a short period.
Step 8
Add 1 tablespoon of minced garlic to enhance the aroma of the Cheonggukjang. If the stew’s seasoning isn’t quite right, you can add a very small amount of doenjang at this stage to adjust the taste.
Step 9
Stir well with a spatula or spoon, reaching the bottom of the pot, to ensure the Cheonggukjang and other ingredients are thoroughly mixed and loosened. Once mixed, gently add the cubed tofu.
Step 10
Simmer for another few minutes after adding the tofu, and your delicious Beef Cheonggukjang stew, with harmoniously blended flavors, will be complete! Garnish with the remaining green onion for an appealing look. Enjoy this hearty stew with a bowl of hot rice!
