Korea

Cheonggukjang jjigae

Name: Cheonggukjang jjigae
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 1/2 cups water; a handful dried anchovies dried salted fish; 1 small piece kombu; 150 g cheonggukjang (or natto) natto; 1 tbsp doenjang; 2/3 cup chopped napa cabbage kimchi; 200 g cubed firm tofu; 1/2 diced zucchini (courgette, baby marrow); 1/2 small diced onion; 3 cloves minced garlic; 2 sliced green chilli; 2 tsp gochugaru; 1 stalk chopped spring onion (green onion, scallion)

The funkiest stew in Korea. Fast fermented soybeans, kimchi and tofu, pure depth.

30 minTime

26 gProtein each

mediumSpice

Fast fermented beans2 chapters · 1 min read

Make it your way

Grandma's wayFast fermented soybean stew with kimchi and tofu.

The original

257kcalsame

26 gproteinsame

7 gfibresame

30minutessame

Cheonggukjang jjigae.

Per serving, worked out from the ingredient table.

Ingredients

Water2½ cups

Dried salted fisha handful dried anchovies

Kombu1 small piece

Natto150 g cheonggukjang (or natto)

Doenjang1 tbsp

Napa cabbage kimchi⅔ cup, chopped

Firm tofu200 g, cubed

Zucchini (courgette, baby marrow)½, diced

Onion½ small, diced

Garlic3 cloves, minced

Green chilli2, sliced

Gochugaru2 tsp

Spring onion (green onion, scallion)1 stalk, chopped

Method

4 steps

1Simmer the anchovies and kelp in the water for 10 minutes, then remove.
2Add kimchi, onion and zucchini and simmer 5 minutes.
3Stir in doenjang and half the cheonggukjang, then the tofu, garlic and gochugaru; simmer 5 minutes.
4Add the remaining cheonggukjang, chilli and spring onion and cook 1 minute.

Serve it like this

Bring the pot straight to the table, bubbling, with rice and a couple of namul; scoop over rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Cheonggukjang jjigae

The funkiest stew in Korea. Fast fermented soybeans, kimchi and tofu, pure depth.

30 minTime

26 gProtein each

mediumSpice

Fast fermented beans2 chapters · 1 min read

Make it your way

Grandma's wayFast fermented soybean stew with kimchi and tofu.

The original

257kcalsame

26 gproteinsame

7 gfibresame

30minutessame

Cheonggukjang jjigae.

Per serving, worked out from the ingredient table.

Ingredients

Water2½ cups

Dried salted fisha handful dried anchovies

Kombu1 small piece

Natto150 g cheonggukjang (or natto)

Doenjang1 tbsp

Napa cabbage kimchi⅔ cup, chopped

Firm tofu200 g, cubed

Zucchini (courgette, baby marrow)½, diced

Onion½ small, diced

Garlic3 cloves, minced

Green chilli2, sliced

Gochugaru2 tsp

Spring onion (green onion, scallion)1 stalk, chopped

Method

4 steps

1Simmer the anchovies and kelp in the water for 10 minutes, then remove.
2Add kimchi, onion and zucchini and simmer 5 minutes.
3Stir in doenjang and half the cheonggukjang, then the tofu, garlic and gochugaru; simmer 5 minutes.
4Add the remaining cheonggukjang, chilli and spring onion and cook 1 minute.

Serve it like this

Bring the pot straight to the table, bubbling, with rice and a couple of namul; scoop over rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cheonggukjang jjigae

Make it your way

Ingredients

Method

Cheonggukjang jjigae

Make it your way

Ingredients

Method

Make it a meal