Cheonggukjang Jigae (Fermented Soybean Paste Stew)
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.
- 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
- 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
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Preparation Time: 30 minutes