📝 About This Recipe
Often referred to as the 'soul food' of Korea, Cheonggukjang is a deeply aromatic, extra-strong fermented soybean stew known for its rich umami profile and incredible health benefits. Unlike its milder cousin Doenjang, this stew features whole fermented beans that create a thick, hearty texture and a pungent, nutty fragrance that signals true home cooking. It is a comforting masterpiece that balances the funk of fermentation with the sweetness of fresh radish and the silky luxury of soft tofu.
🥗 Ingredients
The Broth Base
- 3 cups Rice water (Ssal-tteumul) (The starchy water from the second or third rinse of white rice)
- 7-8 large Dried Anchovies (Guts removed to prevent bitterness)
- 1 piece Dried Kelp (Dashima) (About 2x2 inches)
Main Components
- 150-200 grams Cheonggukjang (Fermented Soybean Paste) (Look for packs with whole beans visible)
- 1 tablespoon Doenjang (Fermented Soybean Paste) (Adds a necessary salty depth)
- 100 grams Pork Shoulder or Belly (Thinly sliced or bite-sized pieces)
- 1 cup Korean Radish (Mu) (Thinly sliced into small squares)
- 1/2 block Firm or Medium-Firm Tofu (Cut into 1/2 inch cubes)
- 1/2 cup Kimchi (Well-fermented/sour, roughly chopped)
Aromatics and Seasoning
- 1 tablespoon Garlic (Freshly minced)
- 1/2 medium Onion (Sliced)
- 2 stalks Green Onions (Diagonally sliced)
- 1 piece Red Chili Pepper (Sliced)
- 1-2 pieces Cheongyang Chili (Green) (Optional, for extra heat)
- 1 teaspoon Gochugaru (Korean Red Chili Flakes) (For color and a hint of spice)
👨🍳 Instructions
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1
In a medium pot or a traditional earthenware ttukbaegi, combine the rice water, dried anchovies, and dried kelp.
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2
Bring to a boil over medium-high heat. Once boiling, remove the kelp immediately to prevent a slimy texture, but let the anchovies simmer for another 10 minutes.
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3
While the broth simmers, prepare your vegetables and meat. Ensure the radish is sliced thin so it cooks through quickly and absorbs the broth.
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4
Remove the anchovies from the pot using a slotted spoon and discard them.
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5
Add the sliced pork and the radish to the boiling broth. Cook for about 5 minutes until the pork is no longer pink and the radish begins to look translucent.
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6
Stir in the chopped kimchi and the onion. The acidity of the kimchi helps balance the heavy richness of the fermented beans.
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7
Add the 1 tablespoon of Doenjang. Stir well to ensure it dissolves completely without lumps.
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8
Now, add the star of the show: the Cheonggukjang. Use a spoon to break up the thick paste slightly, but try to keep the whole beans intact as they provide a wonderful texture.
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9
Stir in the minced garlic and Gochugaru. Lower the heat to medium-low and let the stew simmer gently for 5-7 minutes.
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10
Gently place the tofu cubes into the stew. Be careful not to break them while stirring.
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11
Add the sliced green onions and chili peppers. Let it simmer for a final 2-3 minutes until the tofu is heated through and has absorbed the flavors.
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12
Taste the broth. If it needs more salt, add a tiny bit more Doenjang or a splash of fish sauce. Remove from heat and serve bubbling hot.
💡 Chef's Tips
Using rice water (the water from washing rice) is a secret chef's tip that adds body and helps neutralize some of the stronger odors of the beans. Do not overcook the Cheonggukjang; adding it toward the middle-end of the process preserves the beneficial probiotics and the delicate nutty flavor. If you find the scent too strong, adding a little extra minced garlic and a splash of ginger juice can help mellow the aroma without losing the taste. For a vegetarian version, omit the pork and anchovies, and use a dried shiitake mushroom and kelp broth instead.
🍽️ Serving Suggestions
Serve with a bowl of freshly steamed purple rice (heungmi-bap) for a beautiful color contrast and nutty flavor. Pair with a side of lightly seasoned bean sprouts (sukju-namul) to provide a refreshing, crunchy texture. A simple rolled omelet (gyeran-mari) is the perfect mild side dish to balance the intense savory notes of the stew. For a traditional touch, serve with a side of seasoned seaweed (gim) to wrap small bites of rice dipped in the stew.