Cheonggukjang Jjigae (Korean Fermented Soybean Stew)
Quick answer
Cheonggukjang is a traditional Korean stew prepared with fast-fermented soybean paste, tofu, zucchini, and kimchi.
What makes this special
- Pungent fermented beans turn into a deep, nutty cheonggukjang jjigae.
- Short fermentation gives cheonggukjang a strong raw smell that transforms to deep nuttiness when boiled
- 5 to 7 minutes of heating is the critical window to keep fermented aroma from evaporating
Key ingredients
Core cooking flow
- 1 Cut 0.5 block of tofu into 2 cm cubes, and slice the zucchini into 0.5 cm half-moons.
- 2 Turn on ventilation, then add 500 ml water, 100 g chopped kimchi, and the onion to a pot.
- 3 When the broth is boiling hard, reduce the heat to medium and add 100 g cheonggukjang paste.
Cheonggukjang is a traditional Korean stew prepared with fast-fermented soybean paste, tofu, zucchini, and kimchi. The short fermentation process gives the paste a strong, pungent aroma that mellows into a deep, nutty flavor when cooked. Preparation starts by boiling water with chopped kimchi and onions to build a red, savory base. The fermented paste is then dissolved into the boiling broth, followed by the addition of tofu cubes, zucchini half-moons, chili flakes, and minced garlic. Simmering is limited to a brief five to seven minutes, as overcooking can cause the characteristic aroma of the paste to evaporate. Sliced green onions are added for the final minute of cooking. Typically served hot in a stone pot, the thick stew is poured over freshly steamed rice, showcasing the unique sticky texture created by the fermented soybeans.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 0.5 block of tofu into 2 cm cubes, and slice the zucchini into 0.5 cm half-moons.
Cut the onion into thin strips and slice the green onion diagonally so everything is ready before the broth boils.
- 2Control
Turn on ventilation, then add 500 ml water, 100 g chopped kimchi, and the onion to a pot.
Boil over high heat for 4 to 5 minutes, until the broth turns red and the kimchi edges look slightly translucent.
- 3Control
When the broth is boiling hard, reduce the heat to medium and add 100 g cheonggukjang paste.
Press and stir it with a ladle until no large lumps remain, keeping the boil steady but not violent.
- 4Season
Add the tofu, zucchini, 0.5 tablespoon gochugaru, and 1 teaspoon minced garlic.
Stir from the edge of the pot toward the center so the tofu stays intact while the seasoning spreads through the broth.
- 5Control
Simmer over medium heat for only 5 to 7 minutes after the paste goes in.
Stop once the zucchini looks slightly translucent and the broth thickens, because longer cooking can weaken the cheonggukjang aroma.
- 6Finish
Add the green onion and simmer for 1 more minute to freshen the aroma.
Serve the stew very hot in a stone pot or bowl, spooning the thick broth over freshly cooked rice at the table.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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Tips
Nutrition (per serving)
Variations
Beef Brisket Cheonggukjang Stew
This cheonggukjang stew adds beef brisket slices for extra richness. The fermented soybean depth pairs well with tender, savory beef.
Fermented Soybean Stew with Beef and Tofu
Beef and tofu soften the bold character of fermented soybean stew. The result is yet balanced, with rich aroma and clean texture.