Savory Cheonggukjang Stew with Rice Water
Savory Cheonggukjang Stew with Rice Water
Home-style Classic! Cheonggukjang Stew Boiled with Rice Water for a Rich and Deep Flavor
Introducing a Cheonggukjang stew recipe, simmered with carefully prepared rice water as a base, aged kimchi, fresh vegetables, and flavorful Cheonggukjang. This recipe provides detailed steps and tips, making it easy for anyone to follow and enjoy the deep, savory taste of Cheonggukjang at home.
Main Ingredients- Aged Kimchi: about 1/4 head (rinsed and finely chopped)
- Rice Water: 2 cups (use water from the 3rd or 4th rinse of rice for best results)
- Rehydrated Shiitake Mushrooms: 1 handful (stems removed, chopped to bite-size)
- Korean Zucchini (Hobak): 1/4 (sliced into half-moons)
- Cheongyang Peppers: 2 (sliced diagonally, adjust for spiciness)
- Onion: 1/2 (sliced)
- Tofu: 1/3 block (diced)
- Anchovies for Broth: 1 handful (guts removed)
- Cheonggukjang Paste: 1 packet (adjust quantity based on saltiness)
- Fish Sauce: 1.5 Tbsp (or Korean soy sauce for soup)
Cooking Instructions
Step 1
Prepare the aged kimchi, which adds a rich umami flavor to the Cheonggukjang stew. Rinse the aged kimchi thoroughly under running water to remove excess salt, then finely chop it into pieces suitable for the pot. It’s best to chop it into moderate sizes rather than too finely, so that the texture remains appealing.
Step 2
Prepare the rice water, which forms the base for the anchovy broth. Use the milky and rich water from the 3rd or 4th rinse of rice when preparing to cook rice. This rice water will further enhance the savory depth of the Cheonggukjang stew. Pour 2 cups of this prepared rice water into the pot with the chopped aged kimchi and begin to boil.
Step 3
Add vegetables and mushrooms to enrich the stew. Add the rehydrated shiitake mushrooms (stems removed and chopped), Korean zucchini sliced into half-moons, diagonally sliced Cheongyang peppers, and sliced onion to the pot. Also, add the diced tofu and anchovies with their guts removed – all at once! (Typically, some ingredients are boiled first before adding others, but today, we’ll cook everything together for a deeper flavor.)
Step 4
Once the broth starts to boil vigorously, add the star ingredient, Cheonggukjang. The saltiness of Cheonggukjang can vary by brand, so it’s best to check its saltiness before deciding whether to add doenjang (soybean paste) or season with fish sauce. If you’re using unsalted Cheonggukjang, it’s recommended to dissolve a small amount of homemade doenjang first and then boil. For this recipe, since we are using Cheonggukjang with some saltiness, we will boil it first and then adjust the final seasoning with 1.5 Tbsp of fish sauce. After adding the Cheonggukjang, avoid boiling for too long to preserve its unique aroma.
Step 5
Your delicious and savory Cheonggukjang stew is now complete! Served with a warm bowl of rice, it makes for a hearty meal. Taste and adjust the seasoning with fish sauce – add a little more if needed, or finish with salt according to your preference. Serve generously and enjoy!
