Photograph of the finished Cheonggukjang jjigae

Korea · Canh tương đậu lên men Cheonggukjang

Cheonggukjang jjigae

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of cheonggukjang (fermented soybean paste) cheonggukjang (fermented soybean paste) 7.1 oz
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Kimchi Kimchi 7.1 oz
  • Photograph of Pork Pork 7.1 oz
  • Photograph of Zucchini Zucchini 5.6 oz
  • Photograph of Onion Onion 4.2 oz
  • Photograph of Green finger chillies Green finger chillies 2
  • Photograph of Garlic Garlic 0.8 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the minced pork with garlic in an earthenware pot for 3 minutes.
  2. 2 Add the kimchi and stir-fry for another 3 minutes until it releases its sour aroma.
  3. 3 Add water, then add the onion and zucchini and bring to a boil for 5 minutes.
  4. 4 Add the cheonggukjang paste and stir until dissolved. Reduce the heat and simmer for 10 minutes, making sure not to bring it to a boil.
  5. 5 Add the tofu and green peppers, cook for another 3 minutes, then sprinkle with chopped scallions and serve hot with rice.

With an appliance

  • Oven 40 min

    Replace steps 3 to 5: place the meat, kimchi, vegetables, and water in an earthenware pot, cover, and cook on the middle rack of a 180-degree oven for 15 minutes; add the cheonggukjang and bake for another 5 minutes at 160 degrees. Add the tofu only during the last 3 minutes.

Start cooking