Cheonggukjang
Ingredients
- 200 gPork belly (thinly sliced)
- 150 gKorean radish (thinly sliced)
- 100 gkimchi (roughly chopped)
- 250 gtofu (in 2 cm cubes)
- 600 mldashi stock
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 1 tbspgochugaru
- 2 pcScallion or chives (chopped)
- 150 gCheonggukjang soybean paste
Method
A thick, bubbling brown broth where tofu cubes float among pork and kimchi. A bold punch of fermented umami, typical of aged soybean paste, filling the room with a rustic, powerful aroma.
- 1
Slice the pork belly into thin 2 cm strips. Cut the Korean radish into thin square slices and the tofu into even cubes. Thinly slice the onion and green onion.
- 2
In a clay pot or a pan, sauté the pork over high heat until the fat is translucent and the meat begins to brown.
- 3
Add the radish and kimchi. Sweat for 2 minutes. Pour in the dashi broth. Bring to a boil and skim the impurities from the surface to keep the juice clean.
- 4
Add the pressed garlic, onion, and gochugaru. Take a ladle of broth to thin out the Cheonggukjang paste before pouring it back into the pot. The broth should thicken and become cloudy.
- 5
Gently place the tofu cubes in. Let simmer for 5 minutes without stirring too much to avoid breaking the tofu. Sprinkle with green onion just before serving, when the stew coats the spoon well.
Frequently asked questions
How do you get this dish right?
- Do not boil the paste for too long to preserve the probiotics and the delicate flavor.
- If the broth is too thin, mash a few soybeans from the paste against the side of the pot to thicken the sauce.
How long does this dish keep?
Keep for 3 days in the fridge. The flavor strengthens when reheated. Add a splash of water if the sauce becomes too thick.
