Odorless and Deeply Savory! The Golden Recipe for Cheonggukjang-jjigae

When we think of Korean soul food, stews are an absolute must. Standing shoulder-to-shoulder with Doenjang-jjigae is the famous 'Cheonggukjang-jjigae' (Fermented Soybean Paste Stew). Many people hesitate to cook it at home due to its notoriously strong and pungent smell. However, today I am going to share a golden recipe that dramatically reduces the smell while keeping the deeply addictive and savory flavor intact.

Through the fermentation process, Cheonggukjang becomes rich in beneficial probiotics and Bacillus bacteria, boasting excellent benefits for gut health. Especially on days when you feel bloated or have digestive issues, mixing hot rice with this warm stew will comfort your stomach instantly. It's fully packed with nutrition and taste. Let's uncover the secrets to making this dish that everyone of all ages will love.

Cooking Information

  • Prep & Cook Time: Under 60 minutes
  • Servings: For 3 people
  • Difficulty: Easy, perfect even for beginners

Essential Ingredients

The core of Cheonggukjang-jjigae lies in the harmony between high-quality fermented soybean paste and well-aged kimchi. Please prepare the ingredients carefully.

Main Ingredients

  • Cheonggukjang (200g): Using commercially available odorless Cheonggukjang makes it much cleaner to cook indoors. You can also use traditional types with whole beans if you prefer.
  • Aged Kimchi (150-200g): The key ingredient to elevate the stew's umami. The more aged and sour the kimchi, the deeper the broth.
  • Radish (1/5 piece): Responsible for the refreshing taste of the broth. The natural sweetness from the radish balances out the heavy taste of the soybean paste.
  • Tofu (1/2 block): Soft tofu for stews is recommended so it mixes easily with rice.
  • Zucchini (1/5 piece): Adds a subtle sweetness and a soft texture.
  • Green Onion (1/2 piece): Its sharp aroma neutralizes any unwanted odors from the anchovies and adds deep flavor.
  • Cheongyang (Spicy) Pepper & Red Pepper (1 each): Essential if you want a spicy, refreshing kick. You can omit the spicy pepper if you can't handle the heat.
  • Minced Garlic (1 tbsp): The foundation of Korean cuisine, adding depth to the broth.
  • Anchovy Broth (800ml, approx. 4 cups): You must use anchovy broth instead of plain water for an explosion of umami. Boil kelp and anchovies to make a rich stock.

Fail-Proof Ingredient Preparation

Keeping the size of the vegetables consistent will provide a great texture and make the dish look appetizing.

  1. Slicing the Radish: Cut the radish into thin, 2-3cm squares. Slicing it thinly allows its refreshing flavor to extract quickly into the broth.
  2. Slicing the Zucchini: Cut the zucchini in half lengthwise, then slice it into half-moons about 0.5cm thick. If it's too thin, it will turn to mush when boiling.
  3. Chopping the Green Onion and Peppers: Chop the green onion, spicy pepper, and red pepper into small rounds. The red pepper also serves as an excellent garnish to add color.
  4. Prepping the Aged Kimchi: Before cutting, lightly shake off the thick seasoning or stuffing from the kimchi. This prevents the broth from becoming overly thick and muddy. Slice it into bite-sized pieces.
  5. Dicing the Tofu: This is one of the recipe's highlights! Dice the tofu slightly smaller than usual. This way, when you scoop up the stew to mix with your rice, the tofu mashes softly, creating a much more harmonious bite.

The Step-by-Step Cooking Process

Once the ingredients are prepped, it's time to start boiling. Follow these steps to achieve a deep flavor that rivals any restaurant.

Step 1: Making the Refreshing Broth Base

Pour the prepared 800ml of anchovy broth into a pot, and add the sliced radish first. Turn the heat to high. Once the broth comes to a rolling boil, reduce the heat slightly to medium. Keep boiling until the radish turns translucent. This means the radish's refreshing juices have fully melted into the broth.

Step 2: Adding Umami with Aged Kimchi

Once the radish is soft and translucent, drop in the sliced aged kimchi. The sourness from the cooking kimchi and the savory anchovy broth will merge to form the stew's foundation. Simmer gently over medium heat until the kimchi softens and wilts.

Step 3: Adding Tofu and Vegetables

When the kimchi is somewhat soft, add the finely diced tofu and zucchini. Let it bubble away until the zucchini turns semi-translucent and the tofu absorbs some of the broth's flavor.

Step 4: The Core Ingredient - Cheonggukjang

Now it's time to add the star of the show: Cheonggukjang. Don't drop it in as one large chunk. Instead, break it apart with your hands or mash it with a spoon so it disperses evenly throughout the broth. You will notice the broth gradually thickening.

(Pro Tip: The beneficial Bacillus bacteria and enzymes in Cheonggukjang can be destroyed by prolonged heat. Therefore, adding it towards the end of the cooking process and boiling it briefly is the secret to preventing nutrient loss.)

Step 5: Enhancing Flavor and Finishing Up

When the broth reaches your desired thickness, add 1 tablespoon of minced garlic to elevate the deep aroma. As the garlic flavor spreads, toss in the chopped green onions, spicy peppers, and red peppers. The fresh colors of the vegetables will make the stew look even more appetizing.

Finally, let it boil vigorously over high heat for about 1 to 2 minutes to extract the aroma of the green onions and peppers, then turn off the heat.

Amazing Health Benefits of Cheonggukjang

Cheonggukjang is more than just an ingredient; it is a magnificent traditional Korean fermented food. Historically, it was a precious dish that provided protein and fat during the cold winter months. Today, it is recognized as a 'superfood' with research showing its effectiveness in preventing cancer, diabetes, and strokes.

It is particularly rich in saponin, which helps expel toxins from the body, and contains large amounts of Vitamin B complex, making it highly effective for fatigue recovery. To ensure these wonderful nutrients are fully absorbed, remember the golden rule: do not boil the stew for too long! During changing seasons or chilly weather when immunity tends to drop, there is no better restorative meal than this.

Serving Tips & Leftover Storage

The best way to enjoy Cheonggukjang-jjigae is to serve a generous amount of freshly steamed hot rice in a large bowl, scoop a hearty ladle of the stew, and mix it all together. Adding a soft-boiled fried egg on top and breaking the yolk, or adding a drop of sesame oil, doubles the nutty flavor. Serving it with crunchy young radish kimchi (Yeolmu Kimchi) or shredded radish salad (Musaengchae) creates a fantastic combination.

[Smart Storage for Leftover Veggies]

  • Radish: Wrap the leftover radish in newspaper or a paper towel, seal it in a plastic bag, and refrigerate it to keep it fresh and prevent it from drying out.
  • Tofu: Place any leftover tofu in an airtight container, cover it entirely with fresh water, add a pinch of salt, and refrigerate. Changing the water daily keeps it fresh for several extra days.
  • Zucchini & Green Onion: Chop any remaining green onions, peppers, and zucchini, store them in airtight containers, and freeze them. They will be incredibly convenient to use right away the next time you make a stew.

How is it? The process is much simpler than you thought, right? I highly recommend preparing a hearty, warm dinner table tonight with this probiotic-rich Cheonggukjang-jjigae. With this recipe that cuts the smell and maximizes the savory flavor, you too can become a stew master. Head to your kitchen right now and take on this delicious culinary challenge!