Rich & Rustic Cheonggukjang Stew: A Taste of the Countryside
Rich & Rustic Cheonggukjang Stew: A Taste of the Countryside
#Cheonggukjang #KoreanStew #HeartySoup #AuthenticKorean #KimchiStew #CountryStyle
Experience the deep, savory flavors of a traditional Korean Cheonggukjang stew, enhanced with the unique tang of fermented chili peppers and aged kimchi. This recipe uses store-bought Cheonggukjang and a touch of doenjang (soybean paste) for an incredibly simple yet profoundly flavorful dish. Perfect for a refreshing meal, especially during warmer months, this stew is best enjoyed mixed with rice. Get ready for a truly comforting and authentic taste of Korean home cooking!
Ingredients- Fresh Cheonggukjang (fermented soybean paste) 200g
- Doenjang (soybean paste) 3 Tbsp
- Firm Tofu 300g (1 block)
- Onion 1/2 (thinly sliced)
- Assorted vegetables for stew (or zucchini, radish, etc.) a handful
- Aged Kimchi, stir-fried (Mukimchi Jijim) 4 sheets (chopped)
- Salt-pickled peppers (or dried chili peppers) 5 pcs (chopped)
- Minced garlic 1 Tbsp
- Chopped green onion (for cooking) 2 Tbsp
- Green onion 1/2 stalk (chopped, for garnish)
- Red pepper flakes 1 tsp (adjust to taste)
- Broth (natural seasoning or anchovy-kelp broth) 1L
Cooking Instructions
Step 1
In a wide pot, begin by adding the sliced onion, assorted stew vegetables, minced garlic, chopped green onion (for cooking), and red pepper flakes.
Step 2
Now, it’s time for the star ingredients! Add the Cheonggukjang (200g) in a large chunk, along with 3 Tbsp of doenjang for added depth of flavor. Introduce the aged kimchi, stir-fried until tender, and the salt-pickled peppers, both chopped, to enhance the rustic taste.
Step 3
Pour in 1L of broth (natural seasoning or anchovy-kelp broth) to cover all the ingredients. Bring to a boil over high heat, stirring gently to ensure the Cheonggukjang and doenjang dissolve smoothly without lumps. Once fully dissolved, let it boil vigorously. Skim off any foam that rises to the surface for a clearer broth. After skimming, reduce the heat to medium and let it simmer gently, allowing the flavors to meld and deepen.
Step 4
The stew is now simmering nicely and the broth has become rich and concentrated. Taste the stew and adjust the seasoning as needed. If it’s not savory enough, you can add a little more doenjang to boost the flavor.
Step 5
Ladle the well-cooked Cheonggukjang stew into individual earthenware pots (ttukbaegi) for serving. Garnish with the chopped green onions and large cubes of tofu. It’s best to reheat the stew briefly just before serving so the tofu absorbs the delicious broth.
Step 6
Once the tofu and green onions are added and the stew comes back to a boil, turn off the heat. Sprinkle a tiny bit of red pepper flakes on top, if desired, to complete this wonderfully savory and rustic Cheonggukjang stew! It tasted especially delicious, perhaps because it’s been a while since I last had it. The addition of stir-fried aged kimchi and pickled peppers truly brought out that unique, slightly pungent, and deep country-style soybean paste flavor – it was fantastic. The aged kimchi and pickled peppers were the secret ingredients that elevated this dish! If you have aged kimchi, try rinsing it thoroughly, squeezing out excess water, and adding it to your Cheonggukjang or doenjang stew. It will significantly enhance the flavor. Adding pickled peppers as well will transform it into a truly exceptional country-style stew!
