Beef Cheonggukjang Stew recipe - ingredients, nutrition and when to eat it
This savory stew is made with cheonggukjang, beef, tofu, and zucchini. The rich aroma of fermented soybeans pairs with the beef’s savory flavor, making it a…
This savory stew is made with cheonggukjang, beef, tofu, and zucchini. The rich aroma of fermented soybeans pairs with the beef’s savory flavor, making it a great match for a bowl of rice. It’s well suited to a filling lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: The longer cheonggukjang simmers, the stronger its aroma becomes. For a milder flavor, add it during the last five minutes instead.
Tips: Cook the beef through first, then stir in the cheonggukjang for a more even broth.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Lean beef — 70 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
- Garlic — 1 tsp
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Water — 350 ml