Cheonggukjang Jigae (Fermented Soybean Paste Stew)


Cheonggukjang Jigae (Fermented Soybean Paste Stew)
Your rating: None Average: 4.5 (10 votes)
Author: umma
Date: 9-13-10
Servings: 2-3
Prep Time: 30 minutes
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Cheonggukjang is similar to regular doenjang, but it has different taste that some people like a lot, and other people don’t care for it much. It has a somewhat stronger flavor and taste, but considered to be one a very healthy food. In the past, Koreans usually ate this in the winter time because they usually made this in the fall/winter when they had new crops. And a they had place to put the cooked bean covered with cloth on the ondol (heated floor/bed for the warmth).

It has some crushed and some whole beans and takes much less time than the regular doenjang that’s been fermented for a long time. I don’t make cheongukjang from the scratch since it needs to be kept in one temperature and the house will start smell when it starts fermentation -- instead, I usually buy it at the supermarket.

Recipe Ingredients:

  • 1 small piece beef sirloin or beef stew meat (1-2 oz)
  • 1/3 small moo (Korean white radish) 무
  • 1/2 yellow onion, chopped
  • 2-3 stalks green onion
  • 1 tsp garlic, minced
  • ½ pkg of 19 oz medium-firm tofu
  • dash sesame oil
  • 2 cups water
  • 1 small pkg of ready-made cheonggukjang (about ¾ cup) - 청국장
  • 1 tbsp regular doenjang soybean paste 된장
  • 1 tbsp of anchovy powder (myulchi 멸치)
  • ½ tsp salt

Recipe Steps:

  • Cut beef into thin and small pieces, peel and cut white radish (moo 무) into small squares, cut onion into small pieces, cut green onion into 1-2” long pieces, mince garlic; cut tofu into small squares.
  • Heat a pot on medium heat, add sesame oil, then beef and the yellow onion. Let the beef cook for a minute or two. Then add 2 cups of water and boil for 2-3 minutes.
  • Add cheonggukjang, doenjang and anchovy powder into the pot and mix well. Bring to a second boil again.
  • Add tofu, garlic and green onion. Bring to a boil again; taste and adjust the salt – may need ½ tsp to 1 tsp salt depend on how salty the bean paste is.

Serving Size: 2-3
Preparation Time: 30 minutes

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Your rating: None Average: 4.5 (10 votes)
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