Spicy Korean Cheonggukjang with Fermented Soybean Paste
A Bold and Flavorful Korean Soup
Experience the authentic taste of Korea with this hearty and pungent Cheonggukjang soup, featuring fermented soybean paste and a medley of fresh vegetables.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Soup Base
For the Vegetables
For Protein
For Seasoning
Preparation
Preparing the Soup Base
Combine water and dashi stock
In a large pot, combine water and dashi stock.
Add cheonggukjang paste
Add the cheonggukjang paste, stirring well to dissolve completely.
Simmer the soup base
Let it simmer on low heat for 10 minutes to meld the flavors.
Make sure the soup does not boil too vigorously to preserve the delicate flavors.
Preparing the Vegetables and Protein
Prepare the vegetables
While the soup base is simmering, prepare the vegetables.
Slice the pork belly
Slice the pork belly thinly to ensure quick cooking.
Freezing the pork belly slightly before slicing can make it easier to achieve thin slices.
Cube the tofu
Cut the tofu into bite-sized cubes, and set aside for later.
Cooking Process
Simmering the Soup
Add pork belly slices to the pot and cook for 5 minutes.
Adding Vegetables
Introduce the napa cabbage, zucchini, and radish to the pot, stirring well.
Finishing Touches
Add mushrooms, tofu, and season with garlic, gochugaru, salt, and soy sauce.
Plating & Serving
Spicy Korean Cheonggukjang with Fermented Soybean Paste
Spicy Korean Cheonggukjang with Fermented Soybean Paste
Plating & Serving
Serve hot in deep bowls, garnished with fresh scallions for a pop of color.
Chef’s Tip
Use fermented soybean paste with a deep, rich aroma for the most authentic flavor.