Cheonggukjang Stew recipe - ingredients, nutrition and when to eat it
This hot stew combines the deep, savory aroma of cheonggukjang with tofu and kimchi.
This hot stew combines the deep, savory aroma of cheonggukjang with tofu and kimchi. It's easy to enjoy with rice, making it a good lunch or dinner on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 732g serving): 191.6 kcal · protein 14.9g · carbohydrate 19.5g · fat 7g · sodium 596.4mg
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: Cheonggukjang has a gentler aroma when simmered over medium-low heat instead of being boiled hard for a long time.
Tips: The flavor depends on how fermented the kimchi is, so taste and adjust the seasoning at the end.
Tips: Add the tofu last so it keeps its shape.
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Ingredients (1 serving)
- Water — 400 ml
- Cheonggukjang — 4 Tbsp
- Tofu — 100 g
- Napa cabbage kimchi — 60 g
- Onion — 0.3 pc
- Zucchini — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Korean chili flakes — 0.5 tsp