With extra-strong fermented soybean paste, kimchi, and dried anchovies, this stew has plenty of the pungent flavors Korean cuisine is known for. The kimchi gives it a bit of spicy sourness and the soybeans in the paste are soft yet firm, and a bit slippery in the mouth. A bubbling pot of cheonggukjang-jjigae is best enjoyed in the cold wintertime, when the pot will provide warmth as well as nourishment.
SERVES: 2
INGREDIENTS:
- 4 large dried anchovies (mareun-myeolchi), heads and guts removed
- ½ cup chopped Napa Cabbage Kimchi
- ¼ cup chopped onion
- 1½ cups water
- 1 garlic clove, minced
- 1 ball (3½ ounces) extra-strong fermented soybean paste (cheonggukjang)
- 5 ounces medium-soft tofu, cut into bite-size pieces (about ½ cup)
- 1 scallion, chopped
- Kosher salt
INSTRUCTIONS:
- Wrap the dried anchovies in cheesecloth, if desired.
- Combine the kimchi, onion, water, anchovies, and garlic in a small heavy saucepan (or a 3-cup earthenware pot).
- Cover and cook over medium heat for 20 minutes.
- Stir in the soybean paste, mixing well, turn down the heat to low, and simmer for 10 minutes.
- Add the tofu and scallion and cook, covered, for 5 minutes.
- Season with salt to taste.
- Remove the anchovies with chopsticks if you’d like and discard.
- Serve.
