Cheonggukjang Stew is one of those comfort foods I turn to when I need something warm and hearty. I first tasted this dish on a cold winter day in Seoul, and it quickly became a favorite. The rich, earthy flavors of fermented soybean paste and tender vegetables are just perfect for cozy nights. Cheonggukjang Stew has a way of warming both the body and the spirit. It’s a dish that reminds me of home and the love my mother put into every meal. I’ve made it many times since, and it always brings me back to those cozy, chilly days.
A Simple Recipe with Big Flavors
The best thing about Cheonggukjang Stew is how easy it is to make, but it tastes like you’ve spent hours preparing it. You start with a base of fermented soybean paste, which is what gives the stew its unique and rich flavor. I love the deep umami it brings. For me, the addition of vegetables like zucchini, mushrooms, and onions creates a beautiful balance, and the tofu adds a creamy texture. Each time I make Cheonggukjang Stew, I try to keep the recipe simple, so that the true flavors shine through. It’s all about letting the ingredients speak for themselves.
A Dish Full of Tradition
Cheonggukjang Stew is a dish steeped in tradition. Growing up, I remember my grandmother making it for special occasions, and the smell of it simmering would fill the whole house. I now see it as a way to connect with my roots, and I try to pass it on to the younger generation. While the ingredients are simple, the stew carries so much history and love. Every spoonful feels like a little piece of the past, reminding me of family dinners and the comforting feeling of being surrounded by loved ones.
A Stew for Every Season
Cheonggukjang Stew isn’t just for the cold months. Over time, I’ve realized that this stew fits every season, thanks to its flexibility. Sometimes, I add extra chili flakes for a spicy kick or swap in seasonal vegetables, depending on what’s fresh. I even love having it with a bowl of rice on the side to soak up all the delicious broth. Cheonggukjang Stew has a way of evolving with the seasons, yet it always stays true to its comforting, nourishing roots. It’s a dish that grows with you, one spoonful at a time.
Table of Contents
Chef’s Notes- Cheonggukjang Stew
- Fermentation is Key: Cheonggukjang is a fermented soybean paste, which gives the stew its distinct, earthy flavor. Ensure you’re using a high-quality, well-fermented cheonggukjang for the best taste. The fermentation process can vary, so choose one that has a slightly thick, rich consistency.
- Flavor Depth: This stew can be made spicier or milder depending on your preference. For a milder version, reduce the amount of gochujang (Korean chili paste) or gochugaru (Korean chili flakes). Adjust the seasoning gradually and taste as you go.
- Protein Additions: Cheonggukjang stew can be made with pork, beef, or tofu. Pork belly is a common choice for its richness and tenderness, but feel free to experiment with your preferred protein.
- Add Vegetables for Texture: Common vegetables include zucchini, onions, and mushrooms. These vegetables add texture and flavor, but you can also include any of your favorite hearty vegetables like napa cabbage or potatoes.
- Simmering Time: Once the stew ingredients are added, don’t rush the simmering process. The longer it cooks, the more the flavors meld together. Simmering for about 30-45 minutes is ideal, but a longer simmer will intensify the flavor.
- Rice Accompaniment: Serve the stew with steamed white rice. The rice helps balance the stew’s richness and provides a satisfying meal.
- Adjust Consistency: If you prefer a thicker stew, add less water or broth. If you like a more soupy texture, increase the liquid.
Cheonggukjang Stew
4
bowls15
minutes30
minutes160
kcal45
minutesImmerse yourself in the rich flavors of traditional Korean cuisine with our Authentic Cheonggukjang Stew. This hearty fermented soybean soup combines robust, umami-packed Cheonggukjang with fresh vegetables and savory kimchi, creating a dish that’s both nutritious and deeply satisfying. Perfect for cold winter days or when you crave a comforting meal, this stew brings the warmth and complexity of Korean home cooking to your table. Easy to prepare and bursting with authentic taste, it’s a must-try for any food enthusiast looking to explore beyond the ordinary. Get ready to tantalize your taste buds with every spoonful!
Ingredients
- Proteins
6.5 ounces fermented soybean paste (cheonggukjang)
8 ounces firm tofu sliced into quarter-inch thick pieces
- Vegetables
1 small zucchini diced into half-inch pieces (approximately 1 cup)
0.5 medium onion roughly chopped
3-4 green onions diagonally sliced
- Seasonings and Flavorings
2 cloves garlic finely minced
1 tsp soy sauce or salt to taste
1 cup well-fermented kimchi chopped
2 tbsp kimchi juice optional
- Broth and Add-ins
4.5 cups water
- Fish Addition
7 large dried anchovies cleaned of heads and guts, placed in a broth bag or strainer
- Alternative Ingredients:
Cheonggukjang: Substitute with miso paste for a similar umami flavor.
Dried Anchovies: Use vegetable broth or omit for a vegetarian option.
Fish Sauce: Replace with soy sauce or tamari for a vegan version.
Kimchi: Use sauerkraut or other fermented vegetables as an alternative.
Tofu: Substitute with tempeh or seitan for a different protein source.
Zucchini: Replace with eggplant or bell peppers if preferred.
Garlic: Use garlic powder in place of fresh garlic if needed.
Directions
- Prepare Vegetables and Proteins – Start by dicing the zucchini into half-inch cubes and chopping the onion into chunks. Slice the tofu into quarter-inch thick pieces and set aside. Mince the garlic cloves finely and slice the green onions diagonally, reserving some for garnish. (Time: 10 minutes)
- Combine Ingredients in Pot – In a large, shallow pot, add the diced zucchini, chopped onion, and minced garlic. Place the cleaned dried anchovies into a soup pouch or strainer and add them to the pot. Pour in the chopped kimchi and, if desired, the kimchi brine for extra flavor. Add 4 and a half cups of water to the pot. Cover and bring to a boil over medium-high heat, allowing it to cook for approximately 20 minutes. (Time: 20 minutes)
- Season and Add Cheonggukjang – After the initial simmer, carefully crack the lid if the stew boils over. Season the broth with 1 teaspoon of fish sauce or salt, stirring well to ensure even distribution. Add the fermented soybean paste (cheonggukjang) to the stew, breaking it up with a spoon to incorporate it fully into the broth. (Time: 5 minutes)
- Finish the Stew – Gently add the sliced tofu and the diagonally sliced green onions to the pot. Continue to simmer the stew for another 5 to 10 minutes, allowing the tofu to soften and the flavors to meld together. Reserve some green onions for garnish before serving. (Time: 10 minutes)
- Serve and Garnish – Ladle the Cheonggukjang Stew into bowls, garnishing each serving with the reserved green onions. For an optional touch, serve alongside steamed white rice and additional side dishes to complete the meal. (Time: 2 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 160kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 3g
- Protein: 14g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 200mg
- Iron: 2mg
FAQ- Cheonggukjang Stew
Can I substitute cheonggukjang with another ingredient?
Yes, you can substitute cheonggukjang with miso or other fermented soybean pastes, but the flavor will differ. Miso will result in a milder, less pungent taste.
How do I make Cheonggukjang stew less pungent?
To reduce the strong aroma of cheonggukjang, you can either use less of it or balance the flavors with more gochujang (chili paste), or cook it longer to mellow out the fermentation flavor.
Can I freeze Cheonggukjang stew?
Yes, you can freeze the stew for up to a month. Just be sure to let it cool completely before freezing. When reheating, add a little water or broth to regain its original texture.
Is Cheonggukjang stew spicy?
The stew can be spicy depending on how much gochujang and gochugaru are used. Adjust these ingredients to suit your spice preference. It’s traditionally a bit spicy, but you can make it milder by reducing the chili content.
What can I serve with Cheonggukjang stew?
The stew is best served with steamed rice, kimchi, and a few side dishes (banchan) to complete the meal. It also pairs well with a crisp, cool cucumber salad to balance the heat.
