Mushroom Cheonggukjang Stew recipe - ingredients, nutrition and when to eat it
This hearty stew is made with cheonggukjang, shiitake and oyster mushrooms, and tofu.
This hearty stew is made with cheonggukjang, shiitake and oyster mushrooms, and tofu. The mushrooms’ chewy texture and cheonggukjang’s deep flavor come together in a satisfying dish to enjoy with rice.
Soups & stews · 25 minutes to cook
Tips: Cheonggukjang can develop a stronger aroma if simmered too long, so add it once the other ingredients are nearly cooked and simmer briefly.
Tips: Cheonggukjang is often well-seasoned already, so taste it before adjusting the seasoning.
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Ingredients (1 serving)
- Cheonggukjang (fermented soybean paste) — 50 g
- Shiitake mushrooms — 1 pc
- Oyster mushrooms — 40 g
- Tofu — 100 g
- Daikon radish — 40 g
- Green onion — 10 g
- Garlic — 1 tsp
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Water — 350 ml