Cheonggukjang jjigae with hot pepper
I miss my mom's cheonggukjang stew on a spring day.
4 serving
Within 20 minutes
승일승훈
Ingredients
  • Cheonggukjang
    1pack
  • perilla oil
    1spoon
  • Red pepper powder
    1spoon
  • Cheongyang red pepper
    2ea
  • leek
    enough
  • Tofu
    1piece
  • Water
    5cup
Cooking Steps
STEP 1/8
Let me introduce you to cheonggukjang stew.
STEP 2/8
Add the rice water and add a spoonful of perilla oil and add the cheonggukjang to dissolve the cheonggukjang.
STEP 3/8
Cut the tofu into cubes.
STEP 4/8
Chop the cheongyang pepper and green onion.
STEP 5/8
When cheonggukjang starts to boil, add chopped tofu, cheongyang pepper, and green onion.
STEP 6/8
Add a spoonful of red pepper powder to add spiciness.
STEP 7/8
Reduce the heat to low and cut it a little more.
STEP 8/8
Cheonggukjang jjigae is done.
The secret of our family is to put a spoonful of perilla oil in it and cut it off when the cheonggukjang starts to cut off.
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