Savory Cheonggukjang Stew with Homemade Fermented Bean Paste
Savory Cheonggukjang Stew with Homemade Fermented Bean Paste
#Deep and Savory Homemade Cheonggukjang Stew#
A recipe for a deeply savory Cheonggukjang (fermented soybean paste) stew, made at home using homemade fermented bean paste. This stew is so incredibly delicious, you’ll find yourself finishing a whole bowl of rice with it!
Main Ingredients- 1 block of homemade Cheonggukjang (approx. 200g)
- 1/4 head of well-fermented Kimchi (finely chopped, about 1 cup)
- 1/2 block of soft Tofu (cut into cubes)
- 50g Radish (thinly sliced)
Seasoning & Other Ingredients- 1/2 stalk of fresh Green Onion (sliced diagonally)
- 1/2 Tbsp minced Garlic
- 1/2 Tbsp Gochugaru (Korean red chili flakes, adjust to taste)
- A pinch of Guk-ganjang (Korean soup soy sauce) or Salt (to taste)
- 1/4 Onion (sliced thinly)
- 3 cups (approx. 600ml) Anchovy-Kelp Broth or Rice Water
- 1/2 stalk of fresh Green Onion (sliced diagonally)
- 1/2 Tbsp minced Garlic
- 1/2 Tbsp Gochugaru (Korean red chili flakes, adjust to taste)
- A pinch of Guk-ganjang (Korean soup soy sauce) or Salt (to taste)
- 1/4 Onion (sliced thinly)
- 3 cups (approx. 600ml) Anchovy-Kelp Broth or Rice Water
Cooking Instructions
Step 1
Prepare the main ingredients that will determine the flavor of your Cheonggukjang stew. You can use the Cheonggukjang block as is, or mash it with a fork. For the kimchi, remove excess filling and chop it finely. Cut the tofu into about 1.5cm cubes, slice the radish thinly, slice the onion thinly, and slice the green onion diagonally. Mince the garlic finely.
Step 2
Have the seasoning ingredients ready. This includes minced garlic, Gochugaru, and optionally Guk-ganjang or salt for adjusting the taste. Using rice water or anchovy-kelp broth will add a deeper umami flavor.
Step 3
Pre-chop all the vegetables and tofu that will go into the stew, such as tofu, kimchi, radish, onion, and green onion. Having all your ingredients prepped beforehand will make the cooking process much smoother.
Step 4
In a pot, combine the sliced radish, kimchi, and onion. Pour in 2 cups of the prepared broth (or rice water) and bring it to a boil over high heat. Cook for about 5 minutes until the radish and kimchi are tender and the broth becomes flavorful.
Step 5
Once the radish and kimchi are cooked, add the tofu, minced garlic, and Gochugaru, and let it simmer. When the stew comes to a boil, reduce the heat to medium-low. Add the Cheonggukjang, either as a whole block or broken up and dissolved into the stew. Be careful not to overcook; simmering for just 3-5 minutes more is recommended to preserve the savory aroma and flavor of the Cheonggukjang. Finally, taste and adjust seasoning with Guk-ganjang or salt if needed.
Step 6
Garnish with the diagonally sliced green onions and simmer briefly. Your deeply savory and flavorful Cheonggukjang stew, made with homemade fermented bean paste, is now complete! Enjoy it with a hot bowl of rice. It’s also incredibly delicious mixed with freshly cooked rice!
