Cheonggukjang Tofu Stew recipe - ingredients, nutrition and when to eat it
This stew is made by simmering tofu and zucchini in hearty, savory cheonggukjang, a fermented soybean paste.
This stew is made by simmering tofu and zucchini in hearty, savory cheonggukjang, a fermented soybean paste. Soft tofu and tender zucchini pair well with rice, making it a lovely dinner for a chilly evening.
Vegetables · 20 minutes to cook
Nutrition (per 653g serving): 199.9 kcal · protein 19.1g · carbohydrate 14.1g · fat 8.2g · sodium 221mg
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 varies in saltiness by brand. Taste it at the end and adjust the seasoning if needed.
Tips: Add the tofu at the end and avoid stirring vigorously to help it keep its shape.
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Ingredients (1 serving)
- Cheonggukjang — 2 Tbsp
- Tofu — 0.5 block
- Korean Zucchini — 0.3 pc
- Onion — 0.3 pc
- Green Onion — 0.2 stalk
- Garlic — 1 tsp
- Dried Anchovies — 5 pc
- Water — 350 ml
- Cheongyang chili pepper — 0.3 pc