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Cheonggukjang jjigae with tofu and beef
Korean Cheonggukjang jjigae stew with tofu and beef

Rich Soybean Stew (Cheonggukjang Jjigae)

Author: Flavelo
Recipes Soups
A rustic 'soul food' stew featuring Cheonggukjang, a quick-fermented soybean paste with a pungent, deep umami profile similar to Natto. In Korean winters, this thick, hearty soup with soft tofu and beef warms the body instantly. Its hallmark is the whole fermented beans, adding a rustic texture.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Medium pot: for stew.
  • Knife/Board: for prep.

Allergen Information

⚠️ Soy
⚠️ Wheat (Soy sauce)

Instructions

1 ✓

Dice onion and tofu. Mince garlic.

Tip: Drain tofu slightly to avoid watering down the stew.
2 ✓

Sauté beef, garlic, and onion in oil until beef is no longer pink.

Tip: Browning the meat builds a savory base.
3 ✓

Add water (or rice rinsing water) and bring to a boil.

Tip: Starchy rice water adds body to the soup.
4 ✓

Reduce heat. Stir in Cheonggukjang, soy sauce, and pepper (and chili).

Tip: Dissolve paste in a ladle of hot broth first to avoid clumps.
5 ✓

Add tofu and simmer for 10-15 minutes.

Tip: Tofu absorbs flavors while cooking.
6 ✓

Top with sliced green onions before serving.

Tip: Fresh onion adds crunch and cuts the richness.

Recipe FAQ

The smell is too strong!
Cheonggukjang is pungent. Beginners can mix it 50/50 with Doenjang (regular soybean paste) to mellow it out.
When to add the paste?
Unlike other pastes, add Cheonggukjang later in the cooking process to preserve its probiotics and flavor nuances.

Ingredients

  • 3 tbsp Cheonggukjang (fermented soybean paste)
  • 1/2 lb Beef (brisket or flank), sliced thin
  • 7 oz Firm Tofu
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 stalk Green onion
  • 2 tbsp Soy sauce
  • 3 1/2 cups Water (or rice water)
  • 1 tbsp Vegetable oil
  • 1 pinch Black pepper
  • 1 tsp Gochugaru (Korean chili flakes, optional)