Chonggukjang jjigae recipe and characteristics

Taste and Characteristics of Cheonggukjang Jjigae

Deep Umami: Because it uses cheonggukjang, you can taste the deep umami of fermented soybeans. Its unique flavor spreads throughout the entire dish.

Aroma: It has a unique aroma characteristic of fermented foods, which can be strong for those trying it for the first time, but this aroma stimulates the appetite.

Creamy Texture: When mixed with tofu and other ingredients, it becomes creamy and smooth. With the addition of ingredients like napa cabbage and pork, you can enjoy a variety of textures.

Spiciness: Adding chili peppers and grated garlic gives it a hint of spiciness, further enhancing the flavor.

Highly Nutritious: Since soybeans are its main ingredient, it is rich in protein and dietary fiber. It is also considered good for your health.

A Warming Dish: This dish warms both body and soul, especially on a cold winter day or when you're feeling unwell.

Cheonggukjang jjigae is a popular and nutritious Korean stew that warms the heart.

Eating Cheonggukjang Jjigae

Feeling lonely on a rainy day, I decided to make Cheonggukjang Jjigae. It's delicious even in summer.

Ingredients and Instructions

Ingredients

Rice water: 3 cups

Kelp: 適量

Dried anchovies: 適量

Napa cabbage kimchi: 1 handful

Pork belly: 1 handful

Cheonggukjang: 3 tablespoons

Long green onion: 適量

Red chili pepper: 適量

Spicy chili pepper: 適量

Tofu: 1/4 block

Grated garlic: 0.5 teaspoon

Sesame oil: 0.5 teaspoon

Instructions

1. Make the broth: Put rice water (3 cups), kelp, and dried anchovies in a pot and bring to a boil. Remove the kelp just before boiling, then remove the dried anchovies 5 minutes later.

2. Add ingredients: Add napa cabbage kimchi (1 handful) and pork belly (1 handful) and bring to a boil.

3. Add seasonings: Add cheonggukjang (3 tablespoons), long green onion, red chili pepper, and spicy chili pepper.

4. Final touches: Add tofu (1/4 block), grated garlic (0.5 teaspoon), and sesame oil (0.5 teaspoon), and it's done.