Spicy and Clean Cheonggukjang Stew
Spicy and Clean Cheonggukjang Stew
The Spiciest and Clearest Cheonggukjang Stew Ever 😀
My mother gave me some cheonggukjang (fermented soybean paste) to make stew, so I tried making it for the first time :D. This recipe delivers a wonderfully spicy and clean broth, perfect for a hearty meal.
Ingredients- 1 bowl of rice water (approx. 200ml)
- 3 dried anchovies for broth
- A bit of chili pepper (for spiciness)
- 1 ladleful of cheonggukjang (approx. 150g)
- 1 piece of radish (approx. 50g)
- 1 block of firm tofu
- 1 onion
- 1/2 bunch of green onions
Cooking Instructions
Step 1
Prepare the vegetables: thinly slice the radish into squares. Dice the onion into squares. Slice the green onions diagonally. Briefly microwave the firm tofu for about 3 minutes to slightly soften it (this helps it absorb flavors better).
Step 2
Pour 1 bowl (approx. 200ml) of rice water into a ttukbaegi (earthenware pot) or a stew pot to start boiling.
Step 3
Once the rice water boils, add the 3 dried anchovies for broth and let it simmer for a few minutes to create a flavorful anchovy broth. Remove the anchovies before proceeding.
Step 4
Add the chili pepper for a spicy kick. Adjust the amount based on your preference for heat.
Step 5
Add the cheonggukjang. Break it up with a spoon as you add it to the pot, ensuring it dissolves well in the broth. Simmer over medium heat to preserve the rich, fermented flavor.
Step 6
Once the cheonggukjang is mostly dissolved, add the sliced radish and continue to boil until the radish becomes tender and slightly translucent, about 5 minutes.
Step 7
Add the cubed tofu and let it simmer for 2-3 minutes, allowing the tofu to absorb the savory flavors of the cheonggukjang broth. Be careful not to overcook, which can cause the tofu to break apart.
Step 8
Add the diced onion and diagonally sliced green onions.
Step 9
Simmer everything together until well combined and the flavors have melded. Enjoy your delicious and warming cheonggukjang stew!
