Kim Dae-seok's Pork Cheonggukjang Stew

• cheonggukjang 190g
• radish 1 piece (100g)
• pork mince 60g
• tofu 100g
• green onion 1/2 stalk
• green chili pepper 1
• red chili pepper a little
• rice washing water 500ml
• perilla oil 1/2 tablespoon
• dried anchovy sauce 1/2 tablespoon
• gochugaru 1 tablespoon
• minced garlic 1/2 tablespoon
• beef dashi 2 pinches

Recipe 🍳

Cooking tips 💡

• Using rice washing water instead of dried anchovy stock reduces the strong aroma typical of cheonggukjang and results in a much smoother broth.
• Using pork mince (minch) ensures the meat flavor spreads evenly throughout the broth, creating a rich and clean taste.
• Do not add cheonggukjang at the beginning and simmer for too long, as prolonged boiling can dull its aroma and make the broth heavy; it’s best to add it midway through cooking, once the radish is fully cooked, and gently simmer.

Recommended for 🙋

• ⭐Those who want a mild-smelling, fragrant, and clean-tasting cheonggukjang stew.
• ⭐Those who want to finish a whole bowl of rice with just one steaming bowl of stew.
• ⭐Those seeking the foolproof balanced ratio for restaurant-quality cheonggukjang stew.