Aha Bujang's Beef Bone Extract Kimchi Cheonggukjang Jjigae

Ingredients needed 🛒3 servings

• 500g cheonggukjang
• 150g pork
• 200g well-fermented sour kimchi
• 1 block tofu (250g)
• 150g zucchini
• 100g onion
• 2 shiitake mushrooms
• 1 cheongyang chili pepper
• 2 tbsp minced garlic
• 2 tbsp beef bone extract (not galbi)
• 1 tbsp gochugaru
• 1 tbsp anchovy dashida
• 1 tsp Miwon
• 2L water

Recipe 🍳

Cooking tips 💡

• Using beef bone extract (not galbi) for the broth gives a deep, weighty flavor like a professional restaurant without needing to separately make anchovy broth.
• Cheonggukjang jjigae tastes even richer the next day when reheated, as the flavors of the kimchi and cheonggukjang meld together.
• If you prefer a pure cheonggukjang without kimchi, omit the kimchi and gochugaru and increase the cheonggukjang by 100–200g for a deeply savory version.

Recommended for 🙋

• ⭐Those who want to enjoy the rich, savory taste of cheonggukjang with the refreshing umami of kimchi.
• ⭐Those looking for a foolproof cheonggukjang recipe that delivers deep broth flavor without fail.