Seafood Cheonggukjang Stew recipe - ingredients, nutrition and when to eat it
This seafood cheonggukjang stew is made by simmering cheonggukjang with clams, shrimp, and zucchini.
This seafood cheonggukjang stew is made by simmering cheonggukjang with clams, shrimp, and zucchini. The beans’ deep, savory aroma pairs with the seafood’s umami, making it a satisfying meal with rice. It’s a good fit for a chilly evening or a lunch when you’re craving something warm and brothy.
Seafood · 25 minutes to cook
Tips: Rather than boiling cheonggukjang hard for a long time, add it near the end and simmer gently to preserve its rich, savory aroma.
Tips: Clam meat can be salty, so wait until just before serving to taste and adjust the seasoning.
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Ingredients (1 serving)
- Cheonggukjang — 2 Tbsp
- Clam meat — 60 g
- Shrimp — 2 pc
- Tofu — 0.3 block
- Zucchini — 0.2 pc
- Onion — 0.2 pc
- Scallions — 0.2 stalk
- Garlic — 1 clove
- Dashi stock — 300 ml
- Korean red pepper flakes — 0.5 tsp