Modu Recipes

Ttukdak Hyung's Cheonggukjang

A traditional restaurant-style cheonggukjang stew that uses deeply brewed anchovy broth and blender-ground radish as a base, adding refreshing coolness and umami.

🙋 Recommended for

  • ⭐ Those who want to cook a clean cheonggukjang that is savory, refreshing, and not too heavy.
  • ⭐ Those who want to follow the hidden secret recipe of stew specialty restaurants using blender-ground radish.
  • ⭐ Those looking for a hot and rich soup dish that goes well with white radish salad bibimbap.

Ingredients needed 🛒3 servings

  • 1 anchovy stock pack
  • a little radish
  • enough sour kimchi
  • a little oyster mushrooms
  • a little shiitake mushrooms
  • enough onion
  • enough cheonggukjang
  • a little doenjang
  • enough gochugaru
  • a little zucchini
  • 1/2 block tofu
  • a little green onion
  • 1-2 cheongyang chili peppers

Recipe 🍳

  1. In a pot, add water and an anchovy stock pack. Boil vigorously over high heat for exactly 5 minutes to extract a rich broth, then remove the pack.
  2. While the broth is extracting, add a little water and appropriately cut radish to a blender. Blend until smooth with no visible particles.
  3. To the prepared anchovy broth, add the ground radish, sliced sour kimchi, cleaned oyster mushrooms, shiitake mushrooms, and julienned onion. Boil for 5 minutes first.
  4. Once the vegetable and kimchi flavors have infused the broth, add the cheonggukjang, doenjang, and gochugaru in the designated amounts. Gently stir to dissolve without lumps.
  5. Add bite-sized zucchini, cubed tofu, chopped green onion, and cheongyang chili peppers. Boil for another 5 minutes until flavors meld, then finish.
  1. Add anchovy stock pack to water and boil for 5 minutes to make broth; meanwhile, blend radish with water in a blender.
  2. Add ground radish, sour kimchi, oyster mushrooms, shiitake mushrooms, and onion to the broth and boil for 5 minutes.
  3. Dissolve cheonggukjang, doenjang, and gochugaru; add zucchini, tofu, green onion, and cheongyang chili peppers; boil for another 5 minutes.

Cooking tips 💡

  • Instead of just slicing radish, grinding it in a blender evenly distributes its refreshing coolness throughout the broth, creating a deep flavor - this is the secret technique.
  • To temper the earthy taste unique to cheonggukjang, mix in a small amount of doenjang and boil together for a well-balanced flavor.
  • Serve the hot cheonggukjang in a bowl, top with white radish salad (moo-saengchae) and a fried egg, then mix with rice for a delicious variation.

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anchovy stock packradishsour kimchioyster mushroomsshiitake mushroomsonioncheonggukjangdoenjanggochugaruzucchinitofugreen onioncheongyang chili pepper