![]() ![]() 8 ounces tofu, sliced into ¼ inch thick.1 small daepa (or 3 to 4 green onions), sliced diagonally.7 large dried anchovies, guts and heads removed. ![]() 1 small zucchini cut into ½ inch dices (about 1 cup).1 ball of cheongukjang (1 cup, or 6½ ounces: 185 grams).I make a lot of cheonggukjang and keep it in the freezer all winter, so I can quickly and easily make this stew or soup any time. Cheonggukjang has a lot of good health benefits but many people, even Koreans, think its smell is too strong! I read that some people invented cheonggukjang with no smell! Are they serious? I can’t imagine how no-smell cheonggukjang could be delicious! The stew’s taste comes from its flavor but also from its texture and smell!Įnjoy the recipe and let me know how your cheonggukjang-jjigae turns out! Ingredients It was the best cheonggukjang-jjigae I had ever tasted! Her children loved it, and I can still picture them eating it heartily, with sweat dripping from their faces from the steamy stew. We had it with rice and a few more side dishes. She was making cheonggukjang-jjigae for lunch in a huge pot. She had 3 teenage children and they had huge appetites, so every meal she prepared was massive. This stew always reminds me of my cousin in Korea. ![]() When cheonggukjang-jjigae is bubbling on my stove and giving off its unique, delicious aroma, my mouth starts to water! Once you have cheonggukjang it’s so easy and simple to make this stew, you just need water and some well-fermented, sour kimchi. Then let’s make this irresistible stew with it today! Yes, it tastes irresistible and smells irresistible! ![]()
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