Introduction to the Dish Cheonggukjang is a traditional Korean stew known for its deep, rich flavors and health benefits. Made from fermented soybeans, this stew is similar to miso soup but with a stronger flavor and thicker consistency. Cheonggukjang is revered for its high protein content and beneficial bacteria, making it a staple in Korean home cooking, especially during colder months.
Ingredients List
- 100g of cheonggukjang paste (fermented soybean paste)
- 2 cups of water or anchovy broth
- 1/2 tofu block, cubed
- 1 zucchini, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 green chili, sliced (optional)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 teaspoon of soy sauce
- Green onions and enoki mushrooms for garnish
Required Cooking Tools
- Pot
- Knife and cutting board
Step-by-Step Cooking Instructions
- Prepare the Base: In a pot, combine water or anchovy broth with the cheonggukjang paste. Stir well to dissolve the paste.
- Add Vegetables: Add chopped onion, sliced zucchini, minced garlic, and green chili (if using) to the pot. Bring to a boil, then reduce to a simmer.
- Add Tofu and Seasonings: Add cubed tofu, gochujang, and soy sauce to the stew. Simmer for about 10-15 minutes.
- Garnish and Serve: Just before serving, add sliced green onions and enoki mushrooms for garnish.
Cooking Tips and Variations
- Cheonggukjang has a strong, unique smell that may be unfamiliar to first-timers. It’s an acquired taste but highly nutritious.
- You can add different vegetables like mushrooms, radish, or potatoes.
- For a non-spicy version, omit the gochujang.
Nutritional Information Cheonggukjang is rich in proteins and probiotics, which are beneficial for gut health. The additional vegetables contribute essential vitamins and minerals.
Cultural Background and History Cheonggukjang dates back several centuries in Korea and is a product of the traditional fermentation process. It’s often consumed in the winter for its warming and health-boosting properties.
Serving Suggestions Serve Cheonggukjang hot with a bowl of steamed rice and other Korean side dishes (banchan). It’s a hearty and comforting dish, perfect for cold days or when you need a nutritious and satisfying meal.
Cheonggukjang is a beloved part of Korean cuisine, offering a rich and savory taste that is both comforting and healthful. It’s a testament to the depth and variety of flavors in Korean cooking, and a great dish for those looking to explore traditional Korean fermented foods.
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