Cheonggukjang

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 458
• Protein: 16 g
• Carbs: 30 g
• Fat: 31 g

Ingredients

• 200 g Pork belly ( thinly sliced )
• 150 g Korean radish ( thinly sliced )
• 100 g kimchi ( roughly chopped )
• 250 g tofu ( in 2 cm cubes )
• 600 ml dashi stock
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 1 tbsp gochugaru
• 2 piece Scallion or chives ( chopped )
• 150 g Cheonggukjang soybean paste

Instructions

1. Preparing the garnishes

   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. Searing the meat

   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. Starting the broth

   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. Incorporating the paste

   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. Finishing and poaching

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge. The flavor strengthens when reheated. Add a splash of water if the sauce becomes too thick.