Cheonggukjang-jjigae (Extra-strong fermented soybean paste stew)
Ingredients: cheonggukjang, fermented kimchi, dried anchovies, onion, garlic · 30 min cook time · 210kcal · $9.50
Ingredients
ball cheonggukjang, 1cup fermented kimchi, 7pieces dried anchovies, 0.5medium onion, 2cloves garlic, 1cup zucchini, 1stalk dae-pa large green onion, 8oz tofu, 1teaspoon fish sauce, 4.5cups water
Instructions
1. Prepare vegetables by dicing zucchini and onion, and mincing or chopping garlic.
2. Remove heads and guts from dried anchovies.
3. Chop sour fermented kimchi.
4. Place anchovies, kimchi, kimchi brine, and water into the pot, cover, and heat over medium-high heat for 20 minutes.
5. Slice green onions (dae-pa) and cut tofu into pieces.
6. After 20 minutes, crack the lid open, remove the boiled anchovies, and add fish sauce.
7. Add cheonggukjang, tofu, and most of the green onions into the stew, then cook for 5 minutes.
8. Top with leftover green onions and serve with rice.
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