Cheonggukjang Stew

A hearty and healthy Korean dish replete with kimchi and generous helpings of the fermented soybean paste which gives it its name. With a spicy kick, this fragrant stew is not for the fainthearted!

ingredients

• 1 cup of kimchi with brine (homemade or store-bought)

• 1 pork scotch fillet, sliced

• 1 tablespoon of doenjang (fermented bean paste)

• 3 tablespoons of cheonggukjang (fermented soybean paste)

• 2 garlic cloves, minced

• 1 zucchini, halved lengthways and sliced into halfmoons

• 250 grams of tofu

• 1 teaspoon of chilli powder

method

1. In a wok or heavy-bottomed pot combine the kimchi with its brine and scotch fillet, cooking over a medium heat for a few minutes, until pork is half cooked.

2. Add 5 cups of boiling water along with the doenjang and cheonggukjang; bring to the boil then simmer for approximately 10 minutes.

3. Add the garlic, zucchini, tofu and chilli, stirring through and simmering for a further 10 minutes.

4. Serve hot and enjoy!

SERVES:

3-4 people

NOTES:

Doenjang and cheonggukjang can be found in most Asian or Korean specialty supermarkets.

For a vegetarian version, simply omit the pork and add extra vegetables and tofu.