QiMeal
Cheonggukjang jjigae
Cheonggukjang jjigae · ready in 35 min · 4 servings · 220 kcal per serving · easy · 10 ingredients
This bold Korean stew builds deep aroma from fast fermented soybeans, soft tofu, and kimchi, prized by cooks who love true savory funk.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- kcal
- 220
- Difficulty
- easy
Ingredients · 4 servings
- 220 gCheonggukjang
- 300 gTofu, cut into 2 cm cubes
- 200 gKimchi, chopped
- 8 gGochugaru
- 40 gGreen onion, sliced
- 3 cloveGarlic, minced
- 900 mlWater
- ¾ tbspSesame oil
- 1 tbspSoy sauce
- ⅓ tspSalt
Equipment
stovetop, heavy pot, knife, cutting board, mixing bowl, measuring spoon, wooden spoon, ladle, serving bowl
Instructions
- Prepare Ingredients
Gather cheonggukjang, tofu, kimchi, gochugaru, green onion, garlic, water, soy sauce, salt, sesame oil, plus pot, knife, board, bowl, and spoon. · 5 min
What to look for: All ingredients and tools are measured and within reach
- Cut Aromatics
Cut tofu into 2 cm cubes, chop kimchi, slice green onion, and mince garlic so each ingredient is ready before the stew boils. · 5 min
What to look for: Tofu cubes are even and aromatics are neatly prepared
- Sizzle Kimchi
Heat sesame oil in the pot, add kimchi, garlic, and gochugaru, then stir until the kimchi stains the oil red and smells sharp. · 3 min
What to look for: Oil turns red and kimchi edges look glossy
- Simmer Broth
Add water and soy sauce, bring to a lively boil, then lower to a steady simmer until the kimchi softens and the broth turns red. · 10 min
What to look for: Broth is red and bubbling gently
- Dissolve Soybeans
Stir cheonggukjang into the simmering broth in small spoonfuls until it loosens and the stew smells deeply fermented. · 5 min
What to look for: Fermented beans disperse through the broth
- Warm Tofu
Add tofu cubes gently, simmer without hard stirring until the tofu is hot through and the beans season the broth. · 6 min
What to look for: Tofu floats in an evenly speckled broth
- Finish Seasoning
Season with salt if needed, scatter green onion, and simmer 1 minute so the onion stays bright and lightly softened. · 2 min
What to look for: Green onion is bright and the stew looks slightly thick
- Serve Hot
Ladle the stew into bowls while bubbling hot and serve at once so the tofu stays soft and the fermented aroma is vivid. · 1 min
What to look for: Stew is steaming and served immediately
Nutrition (per serving)
| kcal | 220 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 12 g |
| of which sugars | 3 g |
| Fat | 11 g |
| of which saturated | 2 g |
| Fibre | 5 g |
| Sodium | 1031 mg |
Nutri-ScoreA
Allergens
Contains: soybeans, gluten, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat gently in a pot until bubbling and at least 74°C / 165°F in the center, adding a splash of water if thick.
Ingredient substitutions
Cheonggukjang
- Soy sauce: Use only for salty depth if cheonggukjang is unavailable, but the stew will lose its defining funk.
Kimchi
- Gochugaru: Use only to reinforce chile color and heat if kimchi is reduced, not as a true replacement.
Gochugaru
- Black pepper: Use only when gochugaru is unavailable, because it adds sharp heat without Korean chile sweetness.
Green onion
- Garlic: Use a small amount only if green onion is missing, since garlic is stronger and less fresh.
Garlic
- Green onion: Use extra green onion for a gentler allium note if garlic is unavailable.
Sesame oil
- Vegetable oil: Use when sesame oil is unavailable, though the nutty aroma will be milder.
