Soups
Cheonggukjang stew
A hearty stew of fermented soybeans, ripe kimchi, radish and tofu.
- Prep
- 10 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Fermented whole soybeans (cheonggukjang) Weight of unseasoned cheonggukjang
- 150 g
- Napa cabbage kimchi
- 100 g
- Korean radish
- 120 g
- tofu
- 200 g
- Unsalted anchovy and kelp stock
- 4 C
- Large green onion (daepa)
- 20 g
Seasonings
- chopped garlic
- 1/2 T
- Korean chili flakes (gochugaru)
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the radish and tofu
Cut the radish 120 g into thin squares and the tofu 200 g into large cubes.
-
Chop the kimchi
Cut the kimchi 100 g into bite-size pieces.
-
Cook the radish and kimchi
Simmer the radish and kimchi in the stock 4 C over medium heat for 7 to 8 minutes, until the radish turns translucent.
-
Dissolve the fermented soybean paste
Stir the fermented soybean paste 150 g into the hot broth until dissolved.
-
Simmer the tofu and seasonings
Add the tofu, minced garlic 1/2 T and gochugaru 1/2 T, then simmer for 5 minutes more.
-
Finish with scallion
Slice the scallion 20 g, add it to the pot and bring the stew briefly back to a boil.
