Cheonggukjang-jjigae (Korean Rich Fermented Soybean Stew)
A comforting home-style stew of hearty fermented soybean paste simmered in an earthenware pot with kimchi, radish, and tofu. The deep aroma and savory richness of the fermented beans make it the perfect partner for a bowl of rice.
Ingredients
Main
- Kimchi6 leaves
- Korean radish1/4 medium
- Tofu1/2 block
- Cheongyang chili peppers5 pieces
- Cheonggukjang (fermented soybean paste)1 pack
- Water2 1/2 cups
- Green onionA little
Sauce & Seasoning
- Doenjang (soybean paste)1 tbsp
- Gochugaru (red pepper flakes)1 tbsp
- Minced garlic1/2 tbsp
- Beef stock powder (Dasida)1/2 tbsp
- SaltA little
- Black pepperA little
Directions
- 1
Prepare the leafy parts of the kimchi, and cut the radish and tofu into thin, flat slices.
- 2
In an earthenware pot, add 2 cups of water, the chopped kimchi, and the radish, and bring to a boil.
- 3
Once boiling, add 1 tbsp doenjang, 1 tbsp gochugaru, 1/2 tbsp minced garlic, the cheonggukjang, the cheongyang chilies, 1/2 tbsp beef stock powder, a pinch of salt, a pinch of pepper, and the tofu.
- 4
As it simmers, the lumps of cheonggukjang break apart, the tofu soaks up the seasoning, and the broth reduces to a rich consistency. Now add the remaining 1/2 cup of water and the green onion, let it bubble away, and it's done.
Tips
As the cheonggukjang dissolves it can stick and scorch on the bottom of the pot, so stir all the way down to the bottom every now and then while it simmers.