Rich Doenjang & Cheonggukjang Stew with Broth
Deeply Flavorful Cheonggukjang Stew Made with Homemade Broth
Experience the rich and savory taste of Cheonggukjang stew, enhanced by a homemade broth. This recipe is guaranteed to make you crave a bowl of rice!
Main Ingredients
- 220g Cheonggukjang (fermented soybean paste)
- 1 medium Onion
- 1/2 Zucchini (or Korean zucchini)
- 1 stalk Green Onion
- Radish (appropriate amount)
- 1 block Tofu (approx. 300g)
Seasoning & Broth
- 1 Tbsp Doenjang (soybean paste)
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp Beef Dashida (or MSG, optional)
- 3 cups Broth (approx. 600ml)
- 1 Tbsp Doenjang (soybean paste)
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp Beef Dashida (or MSG, optional)
- 3 cups Broth (approx. 600ml)
Cooking Instructions
Step 1
First, pour 3 cups of broth into a pot. Add the Cheonggukjang, mashing it slightly to break it up. Stir in 1 tablespoon of Doenjang and the thinly sliced radish. Bring to a boil over high heat and simmer for about 3 minutes, allowing the flavors to meld.
Step 2
Once the broth is boiling, add the Gochugaru (chili flakes). Then, add the onion, cut into bite-sized pieces. Continue to simmer over medium heat until the onion becomes translucent, which will add a natural sweetness to the stew.
Step 3
Slice the zucchini into half-moon shapes or other bite-sized pieces. It’s best to cut them slightly thicker so they don’t become too mushy during cooking and maintain a pleasant texture.
Step 4
Prepare one block of tofu. You can adjust the amount based on your preference, but one block is generally suitable for a stew. (Feel free to use affordable tofu from the supermarket.)
Step 5
Cut the tofu block in half. Cube one half for adding directly into the stew. For the other half, use a fork or spoon to roughly mash it before adding. The mashed tofu will dissolve more smoothly into the broth, enriching its flavor and texture.
Step 6
Now, add the sliced zucchini, mashed tofu, and cubed tofu all into the pot. Optionally, stir in 1 teaspoon of Beef Dashida for an extra umami boost. Use a ladle to gently mix all the ingredients together. (It’s perfectly fine to mash only half of the tofu.)
Step 7
Check if the zucchini is tender. Once cooked, add the diagonally sliced green onion and simmer for another moment. The green onion adds a fragrant aroma. Your rich Cheonggukjang stew made with broth is now complete! Enjoy it with a warm bowl of rice.
