How to cook cheonggukjang deliciously. Beef cheonggukjang recipe
Add beef and kimchi to make more savory and delicious cheonggukjang.
4 serving
Within 30 minutes
라피네
Ingredients
  • Beef
    180g
  • Cheonggukjang
    150g
  • Kimchi
    1/2cup
  • onion
    1/2ea
  • oyster mushroom
    100g
  • Tofu
    1piece
  • Potato
    1ea
  • Radish
    100g
  • Cheongyang red pepper
    1ea
  • Sesame oil
    3T
  • anchovy broth
    600ml
  • Red pepper powder
    1T
  • Soybean paste
    1.5T
  • Korean style soy sauce
    2T
Cooking Steps
STEP 1/13
Cut the radish into thin slices
Cut onions and potatoes into the same size as radish.
Remove the bottom of the oyster mushroom and tear only the large mushrooms by hand.
STEP 2/13
Cut the beef into bite-sized pieces and wipe the blood with a kitchen towel.
STEP 3/13
Cut the kimchi into small pieces
STEP 4/13
Cut the tofu into small pieces, too.
STEP 5/13
Add 3T of sesame oil and stir-fry beef first.
STEP 6/13
When the surface of the beef is cooked, add radish, onion, and potato first and stir-fry them together.
STEP 7/13
When the potato becomes transparent, add kimchi and stir-fry it again.
STEP 8/13
Pour back 600ml of anchovies broth and bring to a boil until ingredients are fully cooked.
STEP 9/13
Mash a loaf of cheonggukjang and dissolve it well. The cheonggukjang I used had little salinity, so I seasoned it.
STEP 10/13
The ratio of the seasoning varies depending on the type of cheonggukjang, so season with half a spoon of soybean paste
STEP 11/13
I added 1T of pepper powder and 2T of soy sauce to give it a deep taste
STEP 12/13
Lastly, add tofu, oyster mushroom, and red pepper.
STEP 13/13
Remove the foam and boil it for a while, and you're done with cheonggukjang.
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