Cheonggukjang Stew (fermented soybean paste stew) recipe - ingredients, nutrition and when to eat it
Cheonggukjang stew is made by stirring fermented soybean paste into a broth with tofu, kimchi, and zucchini.
Cheonggukjang stew is made by stirring fermented soybean paste into a broth with tofu, kimchi, and zucchini. Its rich, earthy soybean aroma pairs with the tangy kimchi, making it a hearty dish to enjoy with rice. It’s especially comforting when you’re craving a warm meal at home on a chilly day.
Soups & stews · 25 minutes to cook
Tips: Cheonggukjang’s aroma grows stronger the longer it simmers, so you can add it during the last 10 minutes.
Tips: If the kimchi is quite salty, start with a little cheonggukjang, then taste the stew after it simmers and add more as needed.
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Ingredients (1 serving)
- Cheonggukjang (fermented soybean paste) — 2 Tbsp
- Tofu — 0.3 block
- Napa cabbage kimchi — 0.3 cup
- Zucchini — 0.3 pc
- Onion — 0.1 pc
- Garlic — 0.5 clove
- Green onion — 0.3 stalk
- Dried anchovies — 5 pc
- Water — 1.5 cup
- Korean chili flakes — 0.3 tsp
- White rice — 1 bowl