Cheonggukjangjjigae || Rich Soybean Paste Stew, 清麴酱锅, 清麴醬鍋, チョングクチャンチゲ, 청국장찌개 2

Cheonggukjangjjigae is a hearty Korean stew made with fermented soybeans called cheonggukjang. It’s known for its unique, pungent aroma and rich, savory flavor. While the smell might be off-putting to some, the taste is undeniably delicious.

Ingredients (for 4 servings):

• 100g chungkukjang (fermented soybean paste)
• 1/2 block of tofu
• 1 green chili pepper
• 2 red chili peppers
• 5 leaves of napa cabbage outer leaves (uguje)
• 1 green onion
• 3 cloves garlic
• 3 cups rice water
• 1 teaspoon red pepper flakes
• Salt to taste

Instructions:

1. Prepare the broth: Bring the dashi stock (or water) to a boil.
2. Add cheonggukjang: Add the cheonggukjang to the boiling broth and stir well.
3. Add vegetables: Add the sliced onion, chopped green onion, minced garlic, and red pepper flakes to the pot.
4. Season the stew: Season the stew with soy sauce and gochujang to taste.
5. Add tofu: Cut the tofu into cubes and add it to the stew.
6. Simmer: Simmer the stew for 10-15 minutes, or until the flavors are well combined and the tofu is cooked through.

Tips:

• Cheonggukjang: If you’re new to cheonggukjang, start with a small amount and gradually increase the quantity to your liking.
• Ventilation: When cooking cheonggukjang, it’s recommended to open a window or use a kitchen hood to ventilate the strong odor.
• Toppings: Serve the stew with a dollop of kimchi or a fried egg for added flavor.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)

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