Cheonggukjang Stew, a Spoonful of Doenjang Eliminates the Off-Smell and Makes It Truly Savory

Steps

1. 1

   Add 2 cups of water to a clay pot and add thinly sliced radish.

2. 2

   Boil for 5 minutes until the radish turns white and is cooked through.

3. 3

   Add 1 tablespoon of doenjang and dissolve well.

4. 4

   Add finely chopped kimchi, then add green onion and chili peppers and continue boiling.

5. 5

   When the broth reduces, add 1 more cup of water.

6. 6

   When the water starts boiling again, dissolve 150g of cheonggukjang in water and add it to the pot.

7. 7

   Add tofu and bring to a boil once more, then add anchovy stock powder and red pepper powder and boil once more to finish.