Savory and Hearty Kimchi Cheonggukjang Stew Recipe
Savory and Hearty Kimchi Cheonggukjang Stew Recipe
How to Make Delicious Kimchi Cheonggukjang Stew
Experience the perfect harmony of well-fermented kimchi and rich, earthy cheonggukjang (fermented soybean paste)! This Kimchi Cheonggukjang Stew is a true rice-stealer, promising a satisfying meal. This detailed guide, complete with tips, ensures even beginners can easily recreate this delightful dish. It’s especially wonderful mixed with a bowl of freshly steamed rice.
Main Ingredients- Cheonggukjang (fermented soybean paste) 180g (homemade or store-bought)
- Well-fermented aged kimchi 1 cup (approx. 150g)
- Firm Tofu 1/2 block (approx. 150g)
- Potato 1 medium
- Onion 1/4 medium
- Green Onion 1/4 stalk
- Korean Green Chili Pepper 1 (adjust to your spice preference)
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, pour 600-650ml of rice water into a pot and bring it to a rolling boil. Once boiling, add the Dashima pack (or anchovies and kelp) and simmer over medium heat for 10 minutes to create a flavorful broth. While the broth is simmering, you can start preparing your vegetables to save time. Prepare your vegetables while the broth is boiling.
Step 2
Peel the potato and cut it into bite-sized pieces, suitable for stew. Slice the onion into similar-sized pieces as the potato. Cutting ingredients into uniform sizes ensures they cook evenly and at the same rate, leading to a better texture.
Step 3
Drain the tofu and cut it into bite-sized cubes, similar in size to the potatoes. Slice the green onion diagonally and the Korean green chili pepper into thin rounds to add freshness and a touch of heat. Have your minced garlic ready. Using fresh minced garlic will significantly enhance the flavor.
Step 4
For the kimchi, remove some of the excess filling if desired, and then cut it into manageable pieces with scissors or a knife. You can adjust the amount of kimchi based on its ripeness and your preference for sourness.
Step 5
To ensure a smooth texture, it’s best to dissolve the cheonggukjang before adding it to the stew. Ladle a scoop of the prepared broth into a separate bowl with the cheonggukjang. Use a spoon or chopsticks to gently break it down and mix it until it’s smoothly dissolved and lump-free.
Step 6
After simmering the broth for 10 minutes, remove and discard the Dashima pack. Add the prepared potato and kimchi to the pot. Adding these first allows the kimchi to soften and the potatoes to absorb the broth’s flavor, enhancing the overall taste.
Step 7
Once the kimchi and potatoes are in the pot and the stew comes to a rolling boil over high heat, reduce the heat to medium. Let it simmer for about 5-7 minutes, or until the potatoes are tender. Covering the pot will help distribute heat evenly, cooking the potatoes faster and deepening the flavor of the broth. You can check for doneness by piercing a potato with a fork.
Step 8
When the potatoes are almost cooked, add the sliced onion and continue to simmer. Skim off any foam or impurities that rise to the surface during cooking. This step helps create a cleaner, more refined broth.
Step 9
Once the vegetables are tender, carefully pour the dissolved cheonggukjang mixture into the pot. Stir gently to combine the ingredients without vigorous mixing.
Step 10
Add 1 teaspoon of brown sugar. This helps to balance the flavors, softening the tanginess of the kimchi and enhancing the natural flavors of the ingredients.
Step 11
After adding the cheonggukjang, avoid boiling it vigorously for too long, as this can diminish its unique aroma and nutrients. Stir gently with a spoon to prevent clumping and simmer for just 2-3 minutes. If the stew starts to boil rapidly, lower the heat slightly.
Step 12
When the stew is simmering nicely, add the cubed tofu and minced garlic. Don’t overcook the tofu after adding it; simmer for just a short while to heat through and absorb some flavor, otherwise, it might break apart.
Step 13
Continue to simmer for another 1-2 minutes, allowing the tofu to warm up and absorb some of the stew’s flavor. Be careful not to overcook, as this can make the tofu mushy.
Step 14
Finally, add the diagonally sliced green onions and chopped green chili peppers. If you desire a bit more spiciness, add 1 teaspoon of red pepper flakes. Simmer for another minute for all the flavors to meld together. Then, turn off the heat. Your delicious Kimchi Cheonggukjang Stew is ready!
Step 15
Serve hot over a bowl of rice and mix it all together – it’s incredibly delicious! You can also add a fried egg or some roasted seaweed (gim) for an extra touch. Enjoy your meal!
