청국장 찌개//Cheonggukjang Jjigae
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- This topic has 9 replies, 7 voices, and was last updated 4 years, 12 months ago by Maangchi.
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- February 1, 2009 at 7:12 pm #48730zylee91Member
can you post up a recipe for this or do a video please?
i can buy the cheonggukjang paste, but i don’t know what to do with it =[
thank you!!
- February 2, 2009 at 3:52 am #51844MaangchiKeymaster
zylee91,
yes, I can make chunggukjang and also make chunggukjang jjigae. I’m going to post the recipe someday. Thank you!
- May 2, 2009 at 4:26 pm #51845SongMiruMember
Just be sure to make it outside on a propane grill ㅋㅋㅋ
- December 29, 2009 at 10:29 pm #51846another_adamParticipant
Now that it’s winter again, I thought I’d put in another request for cheonggukjang jjigae! I usually sort of improvise and it comes out OK–it’s not all that complicated or fussy, I guess, but I’d be curious to see how you make it!
Also, any idea if it’s possible to crush up Japanese white soybean natto with some peppers to make cheonggukjang? It’s hard to find cheonggukjang in Boston (I keep some in the freezer for emergencies :) ) but soybean natto is widely available.
- December 30, 2009 at 1:17 am #51847MaangchiKeymaster
I have been making my own cheonggukjang for years! I will post the recipe someday in the future. I hope I can post it before winter finishes!
- December 30, 2009 at 2:32 am #51848koralex90Participant
Cheonggukjang is soo smelly but one of my most favorite foods in the world! x_x I dont think my friends will let me cook it in the states but while i am at home i can eat it hehe. Can’t wait for the recipe! :D
- January 5, 2011 at 9:57 am #51849dkhParticipant
I second the request for cheonggukjang recipes! It’s very embarrassing, but I just realized that the “doenjang” I have been using to make doenjang jjigae and baechu doenjang guk is actually cheonggukjang! A friend picked it out for me when I wanted to buy doenjang, so I just assumed it was doenjang. I bought a bunch of frozen packages and have been using it ever since. Just recently I realized the package didn’t say 된장 anywhere on it, so I sat down with Google to figure out what it was. Oops! So it turns out that cheonggukjang by any other name does smell as sweet. I would love to learn more ways to use it :-)
- January 11, 2011 at 12:44 pm #51850LuccaQParticipant
I just bought some cheonggukjang because I have wanted to make jjigae with it for a while now. I have found a few recipes online but wanted to see if anyone here has any suggestions. Particularly how much cheonggukjang to water (stock) to use. In addition, I saw a recipe that added some doenjang as well. Any thoughts?
- January 11, 2011 at 12:47 pm #51851LuccaQParticipant
- March 30, 2019 at 10:50 am #81390MaangchiKeymaster
Homemade Cheonggukjang and the cheonggukjang stew recipes were posted a while ago! Good luck with your Korean cooking! https://www.maangchi.com/recipe/cheonggukjang
Cheonggukjang-jjigae (Extra-strong fermented soybean paste stew) 청국장찌개
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