Cheonggukjang jjigae (Cheonggukjang jjigae
Soybean paste has a long fermentation period, but cheonggukjang does not have a long fermentation period, and it is said that there is little nutritional loss because the whole bean is fermented and eaten. Let me introduce you to Cheonggukjang stew that you can enjoy deliciously and savory by boiling vegetables with Cheonggukjang and tofu.
3 serving
Within 30 minutes
풀향기
Ingredients
  • Cheonggukjang
    400g
  • Tofu
    190g
  • Young squash
    1/4ea
  • onion
    1/2ea
  • leek
    1/2piece
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • Salt
    suitably
  • kelp broth
Cooking Steps
STEP 1/5
After peeling and washing the green onions, slice the green onions diagonally and cut the onions into appropriate sizes.
Remove the top of the red and cheongyang peppers, wash them in running water, and chop them.
Wash tofu in running water, cut it into appropriate sizes, wash zucchini in running water, and cut it into appropriate sizes.
STEP 2/5
Pour water into a pot and boil the anchovies again, take out the anchovies and boil them with cheonggukjang.
STEP 3/5
Add zucchini, red pepper, and cheongyang pepper and boil.
STEP 4/5
Add tofu and boil it. Remove the foam from time to time.
STEP 5/5
Add green onions, boil, and remove from heat.
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