How to make 'Chunggukjang-jjigae' (Cheonggukjang)
I boiled the bean paste stew with the recently fermented bean paste. Biji made of non-jijang is as soft as crushed tofu and tastes like cheonggukjang. I think it'll be good if you put in more beige and boil it thickly.
2 serving
Within 20 minutes
Tina소울푸드
Ingredients
  • Anchovy
    700ml
  • Tofu
    1/2piece
  • Young squash
    1/3ea
  • onion
    1ea
  • oyster mushroom
    1/2pack
  • leek
    1/2ea
  • Bizzy
    1mass
  • Soybean paste
    1.5TS
  • Anchovy
    7-8ea
  • dried shrimp
    5-6ea
  • Water
    700ml
Cooking Steps
STEP 1/8
Add dried anchovy shrimp and boil the broth.
STEP 2/8
Peel and wash the onion and chop the zucchini and green onion. Soak tofu in water.
STEP 3/8
Please tear the oyster mushrooms by hand. Prepare a loaf of jiji and cut zucchini, onion, and tofu into bite-size pieces. Chop the green onions, too.
STEP 4/8
Add onions and zucchini to the broth.
STEP 5/8
Beat in 1.5 spoons of soybean paste, cover and simmer for about 5 minutes.
STEP 6/8
Add oyster mushroom and green onion and bring to a boil for about 5 minutes.
STEP 7/8
Put in a lump of paper and let it go.
STEP 8/8
Lastly, add tofu and boil it.
- Add the soy sauce and tofu at the end and bring to a boil. - You can boil it thickly with a lot of soy sauce.
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