Stews & jjigae

Cheonggukjang Stew

cheongguk-jang

Deeply fermented soybean stew with tofu, vegetables and a bold aroma.

Medium30 min3 servings🌶️★ 54Contains soy

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History & culture

Cheonggukjang, a short extra-fermented soybean paste, sits within Korea's long jang tradition, though exact origins are debated. Rural households prized its deep aroma for jjigae, especially where soy preservation mattered through winter. Regional names and styles may differ, yet the dish is tied to home tables more than court cuisine. In modern Korea it remains a polarizing comfort food in some provinces.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Garlic
2 cloves
Onion
0.5 medium
Firm tofu
Substituteextra-firm tofu
200 g
Zucchini
1 small
Potato
1 medium
Water
4 cups
Anchovy-kelp broth (or dashi)
Substituteinstant dashi + water
1 tbsp
Green onion
Substitutescallion or spring onion
2 stalks

Seasonings

Korean chili flakes (gochugaru)
Substitutecoarse red pepper flakes (adjust heat)
1 tsp
Salt
0.5 tsp
cheonggukjang
2 tbsp

Steps

1High heat8 min
Bring water and anchovy base to a boil; add potato, zucchini and onion and simmer until nearly tender.
- Water
- Anchovy-kelp broth (or dashi)
- Potato
- Zucchini
- Onion
2Medium heat2 min
Dissolve cheonggukjang in a ladle of broth and stir it in; simmer gently 2–3 minutes so the aroma stays fresh.
- cheonggukjang
3Low heat5 min
Add tofu cubes, simmer 5 minutes, and garnish with green onion and gochugaru.
- Firm tofu
- Green onion
- Korean chili flakes (gochugaru)

Storage & reheating

Refrigerate up to 2 days; reheat gently without boiling to preserve aroma.

Troubleshooting

⚠️ Stew smells too strong
→ Add fresh green onion at the end and serve with rice to balance.
⚠️ Paste clumps in the pot
→ Always dissolve cheonggukjang in broth off heat before adding.