Main ingredients 🥩
cheonggukjangtraditional doenjangmedium chili powderdried anchovy brothbeef dashigreen onionradishgreen chili pepperfresh kimchibeeftofuminced garlic
Lim Sung-geun's Balanced Stew
A versatile balanced stew that combines the salty richness of doenjang with the deep, savory umami of cheonggukjang in a golden ratio, delivering a rich, hearty flavor without heaviness.
🙋 Recommended for
- ⭐ Those who want to enjoy the rich, deep flavor of stew without worrying about the strong smell of cheonggukjang
- ⭐ Those who want to make a delicious, rice-boosting stew by using up leftover vegetables and meat from the fridge
Ingredients needed 🛒3 servings
- cheonggukjang 340g
- traditional doenjang 100g
- medium chili powder 15g
- dried anchovy broth 50g (seasoning) + 500g (stew)
- sugar 3g
- pepper 2g
- beef dashi 20g
- monosodium glutamate 10g
- green onion 1 stalk
- radish 80g
- green chili pepper 2
- fresh kimchi 2 tablespoons
- beef 50g
- tofu 150g
- minced garlic 0.5 tablespoon
Recipe 🍳
- In a bowl, add cheonggukjang 340g, traditional doenjang 100g, medium chili powder 15g, 50g dried anchovy broth (for seasoning), sugar 3g, pepper 2g, beef dashi 20g, and monosodium glutamate 10g according to measurements.
- Using a spoon, press down on the cheonggukjang beans repeatedly to crush them, mixing all seasoning ingredients thoroughly to create a versatile balanced seasoning paste.
- Chop green onion into large pieces, and cut radish, green chili pepper, fresh kimchi, beef, and tofu into bite-sized pieces for cooking ingredients.
- Place chopped beef, radish, fresh kimchi, green onion, and green chili pepper into a clay pot or pot, then pour in 500g dried anchovy broth (for stew).
- Add about 170g (adjust to taste) of the prepared balanced seasoning paste, stir well to dissolve any lumps, and begin simmering.
- Once the stew starts boiling vigorously, add the chopped tofu and 0.5 tablespoon minced garlic, skim off any foam, and simmer gently for about 5 minutes until vegetables are fully cooked.
- Mix cheonggukjang, doenjang, chili powder, seasoning broth, and seasonings together, crushing the beans with a spoon to create a thick, rich seasoning paste.
- Cut green onion, radish, green chili pepper, fresh kimchi, beef, and tofu into appropriate sizes.
- Add the prepared beef, vegetables, 500g stew broth, and 170g balanced seasoning paste into a pot and bring to a boil.
- Once boiling, add tofu and minced garlic, then simmer for about 5 more minutes until vegetables are fully cooked.
Cooking tips 💡
- When mixing the seasoning paste, pressing down on the cheonggukjang beans with a spoon will make the broth richer and thicker in texture.
- Sweeteners like beef dashi and monosodium glutamate can be omitted based on personal preference; if needed, adjust saltiness with fish sauce or soy sauce.
- The finished balanced seasoning paste is made in generous quantity, allowing multiple uses for stewing—store leftovers in the refrigerator for future use.
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