Spicy Korean Cheonggukjang with Fermented Soybean Paste

Name: Spicy Korean Cheonggukjang with Fermented Soybean Paste
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Water; Dashi stock or anchovy soup stock; Cheonggukjang (fermented soybean paste); Napa cabbage, chopped; Zucchini, thinly sliced; Korean radish, julienned; Shiitake mushrooms, sliced; Pork belly, thinly sliced; Tofu, cubed; Gochugaru (Korean red chili flakes); Garlic cloves, minced; Salt; Soy sauce

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

Water

2 cups

Dashi stock or anchovy soup stock

1 cup

Cheonggukjang (fermented soybean paste)

3 tablespoons

For the Vegetables

Napa cabbage, chopped

1 cup

Zucchini, thinly sliced

1/2 cup

Korean radish, julienned

1/2 cup

Shiitake mushrooms, sliced

1/2 cup

For Protein

Pork belly, thinly sliced

200g

Tofu, cubed

1/2 package

For Seasoning

Gochugaru (Korean red chili flakes)

1 tablespoon

Garlic cloves, minced

Salt

1 teaspoon

Soy sauce

1 teaspoon

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