Main ingredients
cheonggukjangzucchiniminced garlictofukimchionionlarge green oniongochugaruwoosamgyeopbeef seasoningMiwon
Aha Bujang's Woosamgyeop Kimchi Cheonggukjang Stew
A rich and spicy cheonggukjang stew made by boiling store-bought cheonggukjang with water at a 1:4 ratio, then adding well-fermented kimchi, tofu, vegetables, and woosamgyeop scraps.
Ingredients needed 8 servings
Recipe
Cooking tips
- Remember the 1:4 ratio of 500g cheonggukjang to 2L water to easily adjust the batch size.
- Freeze leftover small pieces of woosamgyeop and add them to stews to utilize the fat and beef flavor.
- Don't stop right after adding vegetables; after it boils again, simmer for at least 5 minutes so the flavors fully infuse into the broth.
Recommended for
- Those who want to make a large batch of stew with a consistent ratio of cheonggukjang to water.
- Those who like spicy cheonggukjang with well-fermented kimchi.
- Those who want to use leftover woosamgyeop pieces in a soup dish.
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