Hearty Cheonggukjang Recipe to Warm Your Soul! 🥣✨

Hello, food lovers around the world! Today, I’m excited to share a soul-warming Cheonggukjang recipe, a traditional Korean fermented soybean stew bursting with rich, savory flavors. 😋 This nutritious dish is a staple of Korean comfort food, perfect for cozy meals at home. With a warm, feminine touch and precise measurements, this beginner-friendly recipe brings authentic Korean umami to your kitchen. Let’s dive into this wholesome culinary journey! 🌟

🥄 Ingredients (Serves 2)

Cheonggukjang (fermented soybean paste): 100g (or 1/2 cup) 🫘
Water: 3 cups (720ml) 💧
Tofu (firm): 150g (cut into 1 cm cubes) 🧀
Zucchini: 1/2 (sliced thinly, about 100g) 🥒
Onion: 1 small (sliced, about 80g) 🧅
Shiitake mushrooms: 3–4 (sliced, about 60g) 🍄
Green onion: 1 stalk (chopped) 🌿
Garlic: 1 tsp (minced) 🧄
Anchovy stock (or water): 1/2 cup (120ml) 🐟
Soy sauce: 1 tbsp 🥄
Sesame oil: 1 tsp 🛢️
Red chili pepper (optional): 1 (sliced, for spice) 🌶️
Toasted sesame seeds: 1 tsp (for garnish) 🌾

🍲 How to Make Cheonggukjang: 5 Easy Steps

1️⃣ Prepare the Ingredients

Cube the tofu into 1 cm pieces and set aside. 🧀
Slice the zucchini, onion, and shiitake mushrooms thinly for even cooking. 🥗
Chop the green onion and mince the garlic. If using a red chili pepper, slice it thinly. 🌶️
Tip: Fresh veggies enhance the stew’s texture, so don’t skip them! 😊

2️⃣ Make the Anchovy Stock (Optional)

For extra depth, simmer 1/2 cup water with 4–5 dried anchovies (heads and guts removed) for 5 minutes, then strain. If skipping, use plain water. 🐟
Set aside 3 cups water plus the 1/2 cup anchovy stock (or additional water). 💧

3️⃣ Cook the Cheonggukjang Base

In a medium pot, add 100g cheonggukjang and 3 cups water. Bring to a boil over medium heat, stirring occasionally to break up the paste (about 5 minutes). 🥣
Add 1/2 cup anchovy stock (or water) and 1 tbsp soy sauce. Reduce to low heat and simmer for 5 minutes to meld flavors. 😎

4️⃣ Add Veggies and Tofu

Add sliced onion, zucchini, shiitake mushrooms, and optional red chili pepper to the pot. Simmer for 5–7 minutes until veggies soften. 🥕🍄
Gently stir in tofu cubes and cook for another 2–3 minutes until heated through. 🧀
Drizzle 1 tsp sesame oil for a nutty aroma. 🌿

5️⃣ Garnish and Serve

Turn off the heat and stir in chopped green onion. Ladle the stew into bowls and sprinkle with toasted sesame seeds. 🌾
Serve hot with steamed rice and a side of kimchi for a complete Korean meal. 🍽️ Tip: Pair with a small bowl of banchan (Korean side dishes) for extra flair! 📸

🌟 Nutrition & Pro Tips

Calories: Approx. 250–300 kcal per serving (without rice)
Prep Time: About 25 minutes
Pro Tips:
- Cheonggukjang has a strong, distinct aroma due to fermentation. Cook with good ventilation or embrace its unique charm! 😋
- For a milder flavor, mix cheonggukjang with doenjang (Korean soybean paste) in a 1:1 ratio. 🫘
- Add potatoes or enoki mushrooms for extra heartiness. 🥔
- Store leftover cheonggukjang paste in an airtight container in the fridge for up to 2 weeks. ❄️

💌 Final Thoughts

Cheonggukjang is a hug in a bowl, brimming with earthy, fermented goodness that nourishes both body and soul. 💕 Perfect for chilly days or when you crave something hearty, this recipe is a beautiful way to explore Korean cuisine. Share it with loved ones and savor the warmth of homemade comfort. Happy cooking! 🌍

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