Baek Jong-won's Anchovy Cheonggukjang Jjigae

Recipe 🍳

Cooking tips 💡

• The soybeans in cheonggukjang are already fully cooked during the manufacturing process, so there's no need for prolonged boiling to cook the beans.
• Since the saltiness of cheonggukjang varies significantly by product and household, the secret is to not over-salt initially. Adjust the final seasoning with doenjang after the cheonggukjang is fully dissolved.
• Cheonggukjang jjigae is best enjoyed with a milder, less salty flavor than doenjang jjigae. It's delicious served over rice and mixed in spoonfuls.
• Instead of anchovies, you can lightly stir-fry pork or beef to render fat, then follow the same steps with kimchi to create a deeply flavored meat cheonggukjang.