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Cheonggukjang jjigae
Fermented soybean stew
청국장찌개 (cheonggukjang jjigae): pungent quick-fermented soybean stew with tofu, squash and greens
Cheonggukjang is a sticky, quick-fermented soybean paste made over two or three days in a warm room, and in Korean homes it becomes a bubbling winter stew, cooked in an earthenware pot and set in the middle of the table with rice and banchan. Its smell is famously strong, but the taste is nutty and deeply savoury, with tofu, courgette, onion and greens simmered in an anchovy-kelp stock. Suitable as part of a balanced diet: it is high in plant protein and fibre. About 230 kcal and 14 g carbohydrate per portion; eat it with a small bowl of mixed-grain rice. The usual mistake is boiling the cheonggukjang for a long time, which makes it bitter and dulls its flavour; it goes in for the last few minutes. Chef's tip: mash a spoon of doenjang in with it for a rounder, saltier base.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 ¼ cups anchovy and kelp stock
- ½ onionchopped
- 1 courgette (Korean squash)cut into half-moons
- 3 ½ oz oyster or shiitake mushroomssliced
- 3 ½ oz well-fermented kimchi (optional)chopped
- 1 tsp Korean chilli flakes
- 2 cloves garliccrushed
- 10 ½ oz firm tofucubed
- 1 tbsp doenjang
- 1 green chillisliced
- 1 spring onionsliced
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Method
0/5 doneStep 1: Bring the 3 ¼ cups anchovy and kelp stock to the boil in an earthenware pot or small saucepan. Add the ½ onion, 1 courgette (Korean squash), 3 ½ oz oyster or shiitake mushrooms, 3 ½ oz well-fermented kimchi, 1 tsp Korean chilli flakes and 2 cloves garlic and simmer for 8 minutes until the courgette is just tender.
10 minStep 2: Add the 10 ½ oz firm tofu and simmer 3 minutes.
3 minStep 3: Mash the 4 oz cheonggukjang (fermented soybean paste) and 1 tbsp doenjang with a ladle of broth, then stir it into the pot. Add the 3 ½ oz spinach or napa cabbage leaves and 1 green chilli.
2 minStep 4: Simmer for only 3–4 minutes more, until the greens wilt and the broth turns cloudy and thick. Taste; add a little more doenjang if needed.
4 minStep 5: Scatter with 1 spring onion and serve bubbling in the pot.
1 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 19 g
- Carbs
- 14 g
- Fat
- 11 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cheonggukjang jjigae take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of courgette (korean squash)?
- Cucumber, same weight (raw dishes only).
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