How to make soybean paste stew with cheonggukjang (feat. late ch
It's over now, but MBN's "Eat More" that I must watch because I'm watching the late chef Lim Ji-ho. On the show, Chef Lim cooked soybean paste stew with cheonggukjang, without kimchi and pork, but with cheonggukjang, soybean paste, full of vegetables, and Vietnamese pepper. Since there is no detailed recipe, I made it based on what I saw on the show. There are also cheonggukjang that doesn't smell these days, so if you boil it at home and ventilate it for 1-2 hours, you can remove the smell and eat delicious cheonggukjang soybean paste stew.
2 serving
Within 30 minutes
홀라Hola
Ingredients
  • Cheonggukjang
    4T
  • Soybean paste
    2T
  • Water
    550ml
  • Young squash
    1/3ea
  • onion
    1/2ea
  • Cheongyang red pepper
    3ea
  • chili
    1.5ea
  • leek
    1/2ea
  • Red pepper powder
    1T
  • Tofu
    1piece
  • Anchovy
    7ea
  • Depory
    2ea
  • leek
    1ea
  • Ginger
    2piece
  • the peel of an onion
    1ea
  • Radish
    6piece
Video
Cooking Steps
STEP 1/8
Prepare the broth.
Put anchovies, green onion roots, radishes, ginger, onion skin, and defoli in the bag again.
STEP 2/8
Pour the rice water into the pot.
STEP 3/8
Add the stock pack and bring to a boil.
STEP 4/8
Add vegetables.
(Onion, zucchini, green onion, cheongyang pepper, red pepper)
STEP 5/8
Take out the broth pack.
STEP 6/8
Add the cheonggukjang.
STEP 7/8
Add the soybean paste.
STEP 8/8
Add tofu and red pepper powder and bring to a boil.
- The ratio of cheonggukjang to soybean paste can be adjusted according to the salinity of cheonggukjang you have. Think of it as seasoning with soybean paste. - There is a cheonggukjang that doesn't smell, so try it. I cooked it as Woori Kong Cheonggukjang in Green Village at the recommendation of my mother's parents, but it barely smells, and the smell is cleared in 1-2 hours...
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