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.
Japchae Recommended recipe
  • 1
    Making japchae so that it doesn't get soggy
    4.94(17)
  • 2
    Spicy bean sprout japchae
    4.79(126)
  • 3
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 4
    I make japchae really simple, too. Stir-fried japchae
    4.72(18)
chicken Recommended recipe
  • 1
    Healthy Chicken Made with Air Fryer Garlic soy sauce chicken
    4.83(6)
  • 2
    (G)I-DLE's vacation snack - boneless chicken
    5.00(6)
  • 3
    How to make roast chicken with crispy outside and moist inside.
    4.86(7)
  • 4
    Making wingbong soy sauce chicken
    5.00(11)