Spicy and Savory Kimchi Cheonggukjang Stew
The Secret to Delicious Kimchi Cheonggukjang Stew Without Meat or Anchovies!
This Kimchi Cheonggukjang Stew is a delightful blend where the savory depth of cheonggukjang (fermented soybean paste) meets the mild tang of kimchi. It’s not overtly kimchi-flavored but rather highlights the rich, earthy notes of cheonggukjang. We’ve used rice water and the water from boiling soybeans to create a wonderfully refreshing and complex broth. Packed with vegetables and tofu, this stew is incredibly satisfying and perfect with a bowl of rice.
Main Ingredients
- Cheonggukjang 150g
- Rice water 2 cups (approx. 400ml)
- Water from boiling soybeans 2 cups (approx. 400ml) (or additional rice water)
- Radish 3-5 cm thick piece
- Zucchini 1/4
- Tofu 1 block (approx. 300g)
- Well-fermented kimchi 1 cup or less
- Green onion 1/2 stalk
- Chives a little (optional)
Cooking Instructions
Step 1
First, prepare the rice water. Using the water from rinsing rice when cooking adds a smoother, nuttier flavor to the broth. For an extra layer of umami, soak a piece of dried kelp in the rice water for about 10 minutes.
Step 2
Boil some soybeans sprouts. Don’t discard the water they were boiled in; reserve it. This water will contribute a refreshing and clean taste to the cheonggukjang stew.
Step 3
Pour the prepared rice water and the soybean sprout water into a pot. Add the radish cut into large pieces. Simmer over medium heat until the radish becomes translucent. As the radish cooks, it releases its natural sweetness and a refreshing flavor into the broth.
Step 4
Once the radish starts to turn translucent, add the zucchini, cut into bite-sized pieces. In this recipe, we’re relying on radish and zucchini for sweetness and texture instead of onions. Feel free to add onions if you prefer.
Step 5
Add the tofu, cut into generous cubes, to the pot. If you prefer a stew with more tofu and less broth, feel free to adjust the tofu quantity. This recipe leans towards having a higher tofu-to-broth ratio, making it ideal for tofu lovers.
Step 6
Once all the ingredients are simmering, add the cheonggukjang. You can add it as is or mash it slightly before adding. Typically, a little doenjang (miso paste) is added for seasoning and depth, but we’re skipping it here to let the kimchi’s flavor shine. Stir well to dissolve the cheonggukjang and let it simmer.
Step 7
Add the well-fermented kimchi and let it simmer. It’s crucial to adjust the amount of kimchi so it doesn’t overpower the cheonggukjang flavor. The kimchi’s mild tang will enhance the savory notes of the cheonggukjang and provide a balanced seasoning. Add more broth if it becomes too thick.
Step 8
Finally, add sliced green onions for aroma. If you like, a small amount of chives can also be added for an extra fragrant finish. Simmer for another moment to allow all the flavors to meld together, and your delicious Kimchi Cheonggukjang Stew is ready to serve!
