Cheonggukjang Jjigae (Korean Fermented Soybean Stew)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Turn on the range hood before the cheonggukjang goes in.
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The smell as it boils is strong, but the broth itself tastes deep and nutty, and because the soybeans are only briefly fermented, they keep a sticky, stringy texture. It is eaten hot, ladled over rice and mixed in.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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Korean Fermented Soybean Soup
Cheonggukjang paste, Tofu
Korean Doenjang Braised Tofu
Tofu, Zucchini
Korean Braised Tofu with Kimchi
Tofu, Kimchi
Tips
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.