Korean
Korean - Soups and Stews
Cheonggukjang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 3 tbsp cheonggukjang (fast-fermented soybean paste)
- • 2 cups anchovy-kelp broth
- • 100g pork belly or beef, thinly sliced
- • 150g firm tofu, cubed
- • 100g kimchi, chopped
- • 1/2 courgette, sliced
- • 3 cloves garlic, minced
- • 2 spring onions, sliced
- • 2 red chili peppers, sliced
Preparation Steps
1
Phase 1
Sear the pork in a pot until the edges render their fat.
2
Phase 2
Add the broth, cheonggukjang, and garlic, mashing the paste to dissolve.
3
Phase 3
Add the kimchi and courgette and simmer 10 minutes over medium heat.
4
Phase 4
Add the tofu and simmer 5 minutes more.
5
Phase 5
Top with spring onions and chili slices and serve hot with rice and kimchi.