Kim Dae-seok's Pork Cheonggukjang Stew
A rich and deeply flavored cheonggukjang stew with sweetly sautéed pork mince in perilla oil, smooth rice washing broth, and dried anchovy sauce for an intense savory taste.
Ingredients needed 3 servings
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.
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