Brisket and Cheonggukjang Stew recipe - ingredients, nutrition and when to eat it
This stew simmers savory cheonggukjang, a fermented soybean paste, with thinly sliced beef brisket, tofu, and zucchini.
This stew simmers savory cheonggukjang, a fermented soybean paste, with thinly sliced beef brisket, tofu, and zucchini. Its deep soybean flavor and rich beef make for a hearty meal with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 612.5g serving): 466.4 kcal · protein 26.3g · carbohydrate 12g · fat 33.8g · sodium 304.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rather than boiling the cheonggukjang hard for a long time, add it near the end and simmer over low heat to preserve its savory bean aroma.
Tips: If the brisket releases a lot of fat, remove some to keep the broth from feeling too heavy.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 80 g
- Cheonggukjang (fermented soybean paste) — 2 Tbsp
- Tofu — 0.3 block
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Dried anchovies — 5 g
- Water — 300 ml
- Green chili pepper — 0.5 pc