Make it simple without failing to make cheonggukjang! (How to st
I brought a savory and savory cheonggukjang recipe today. I don't eat it often, but it's so delicious if you mix rice with cheonggukjang! The method of storing cheonggukjang is refrigerated and can be stored for about a week. And it's small enough to eat once, so if you keep it frozen, it can be stored for 6 months. It's even better to store the remaining cheonggukjang in advance!
2 serving
Within 30 minutes
요리하나
Ingredients
  • Cheonggukjang
    1.5T
  • Soybean paste
    0.5T
  • anchovy broth
    400ml
  • Kimchi
    suitably
  • onion
    suitably
  • leek
    suitably
  • Tofu
    suitably
  • crushed garlic
    0.5T
Cooking Steps
STEP 1/9
I'm going to make anchovy broth in advance.
Add anchovies and water and bring to a boil. I boiled 5 anchovies with 400ml of water.
STEP 2/9
When the water boils, take out the anchovies.
And add chopped kimchi.
STEP 3/9
In the meantime, I cut the onions into bite-size pieces.
STEP 4/9
When it boils, add an appropriate amount of onions and green onions.
I used the green onions that I put in the freezer.
STEP 5/9
Add half a spoon of minced garlic.
STEP 6/9
When it starts to boil, add 0. spoon of soybean paste.
STEP 7/9
When it boils again, add 1.5 spoons of cheonggukjang. And add tofu if it tastes good.
STEP 8/9
The cheonggukjang is done.
I also put in a proper amount of tofu. It's good to mix it with rice. Cheonggukjang with a healthy and savory taste!
I like the light and deep taste, so I keep wanting it.
If you like spicy taste, you can add Cheongyang red pepper.
STEP 9/9
I heard that cheonggukjang is good for dieting, so it's good for a meal like this! Make it delicious and try it.
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