Cheonggukjang jjigae: A tip to easily taste and season, the secr
Match the taste and flavor with kimchi soup when boiling cheonggukjang.
4 serving
Within 30 minutes
재미마미
Ingredients
  • Cheonggukjang
    250g
  • Tofu
    1piece
  • Radish
    little
  • Shiitake mushroom
    1~2ea
  • onion
    1/4ea
  • ripe kimchi
    1/2cup
  • crushed garlic
    1/2TS
  • leek
    little
  • Natural Seasoning Hwangtae Beef Soup
    4cup
  • Kimchi
    1ladle
Cooking Steps
STEP 1/6
Pour the Hangtae broth into the rest of the soybean paste soup, cut radish, and boil it..
*The use of the remaining soybean paste soup is a special situation, so you don't have to follow it, and if there is anything left, please put it in.
**If you don't have broth, it's okay to boil kelp, radish, etc. in rice water.
STEP 2/6
Put in the sour kimchi and boil it
STEP 3/6
Add raw shiitake and tofu and boil.
STEP 4/6
Add cheonggukjang and garlic and boil.
STEP 5/6
If it's bland after tasting it, add kimchi soup and green onion and finish.
*If I didn't add soybean paste stew at first, I would have added a little soybean paste.Please add a little bit of soybean paste when you put Cheonggukjang.
STEP 6/6
Put it in an earthen pot and boil it gently.
*Doenjangs are said to destroy nutrients if boiled for a long time, so it is better to boil them in the last step of cooking if possible.
The first tip of cheonggukjang jjigae is a spoonful of soybean paste The tip that made my heart flutter because it's a secret sauce It's sour kimchi soup. Make sure to put both in. Add or subtract the amount while tasting it.
Cooking review
5.00
score
  • 611*****
    score
    I really enjoyed the food
    2023-04-03 02:04
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