Cheonggukjang (Fermented Soybean Stew)
Cheonggukjang stew has a powerful fermented aroma and deep savory taste. With tofu and vegetables, it makes a warm and filling meal.
Instructions
- 1
Cut tofu into bite-size, half-moon slice zucchini, and julienne onion.
- 2
Pour 500ml water in a pot, add 100g kimchi and onion, and bring to a boil.
- 3
Once boiling, add 100g cheonggukjang paste and stir to dissolve.
- 4
Add tofu and zucchini, then 0.5 tbsp gochugaru and garlic. Simmer 7 minutes.
- 5
Add green onion, cook 1 more minute. Serve hot with rice.
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 robust yet balanced, with rich aroma and clean texture.
Adjust Servings
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