Korea

Cheonggukjang

Name: Cheonggukjang
Total time: 40 min
Yield: 3
Cuisine: Korea
Ingredients: 4 tbsp Cheonggukjang paste; 200 g Tofu; 150 g Kimchi; some of each Zucchini & onion; 1 tsp Gochugaru; some of each Garlic & spring onion

Pungent stew of fast-fermented soybeans

Cheonggukjang is a Korean stew of heavily fermented soybeans whose pungent aroma recalls natto.

Unlike the long-aged doenjang, the paste is ready in just a few days and is prized as nourishing and probiotic.

Servings3

Time40 min

LevelMedium

Ingredients

Cheonggukjang paste4 tbsp
Tofu200 g
Kimchi150 g
Zucchini & onionsome of each
Gochugaru1 tsp
Garlic & spring onionsome of each

★ = available authentic in the Asia Boutique

Preparation

Briefly fry kimchi, onion and zucchini.
Top up with water and bring to a boil.
Stir in the cheonggukjang paste.
Add tofu and gochugaru, simmer gently.
Serve with spring onion and rice.

Make it original

Cheonggukjang and gochugaru are in the Asia Boutique.

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