Extra-Strong Fermented Soybean Paste Stew(Cheonggukjang-jjigae)

…When I was young, my grandmother would boil beans with a few strands of barley straw and let them sit in a warm ondol room for several days. The aroma of the soybean paste permeated the room, which we had to endure whether we liked it or not. I really disliked that smell, so I avoided that room for several days, leaving my memories untouched. The wisdom of our ancestors was ingrained in their ingredients, and although it wasn’t easy to replicate, we could add healthy ingredients that were a result of the effort put into it. I am grateful for that. A few days ago, the bubbling soybean paste from @sue_cookingdiary’s feed summoned my memories. I couldn’t ferment the beans myself, so I bought fermented soybean paste from the market. After adding well-aged, delicious kimchi and beef, and letting it simmer in dried pollack broth, the final touch was adding plenty of tofu. With high expectations, I poured not only effort but also my old memories into it. Wow! The smell had changed! It wasn’t the same as the old smell. A delicious aroma filled the kitchen, and it already reminded me of a bowl of rice. However, there was something missing. The soybean paste without that smell just wasn’t the same.

Servings: 4

Time: 40 minutes

Ingredients:

1. 240g fermented soybean paste (cheonggukjang)
2. 1 cup Napa cabbage kimchi, cut into 1/2-inch pieces
3. 4 cups anchovy broth
4. 180 g beef strip loin, diced into 1/2- inch pieces
5. 1/2 onion, diced into 1/2-inch pieces
6. 100 g zucchini, diced into 1/2-inch pieces
7. 100 g radish, sliced thinly
8. 50 g beech mushroom
9. 1/2 tofu, diced into 1 inch pieces
10. 3 green onion, cut into 1/2-inch pieces
11. 1 fresh red pepper, sliced thinly
12. 1/4 cup of kimchi liquid
13. 1/2 tbsp sesame oil
14. 1 tbsp chili powder
15. 1 tbsp garlic, minced
16. 2 tbsp mixed fish sauce(gukganjang: fish sauce: tuna sauce= 1: 1: 1)
17. 4 cups steamed rice

Cooking Instructions:

1. Heat a pot over medium-high heat, and add the sesame oil, kimchi, and kimchi liquid to the pot.

2. Stir them for 2 minutes and add the radish to the pot. Then continue stirring for another minute.

3. Pour the anchovy broth and beef into the pot, then cover with a lid and let them boil for 2–3 minutes.

4. After 3 minutes, add the onion, zucchini, beech mushrooms, fermented soybean paste, garlic, chili powder, mixed fish sauce, tofu, green onions, and fresh red pepper to the pot. Boil them for 5–7 minutes or until they are fully cooked.

5. Serve it with a bowl of rice.

You can also view this recipe on instagram.

https://www.instagram.com/p/CydhLCSrrng/?img_index=1