Fast-Fermented Soybean Stew

Cheonggukjang

Ingredients

• 3 tablespoons Cheonggukjang paste
• 6 oz Tofu (firm, cubed)
• ½ medium Zucchini (sliced)
• ½ medium Onion (diced)
• 1 stalk Green onion
• 2 cloves Garlic (minced)
• 1 teaspoon Gochugaru (optional)
• 2 cups Anchovy stock

Instructions

1. Bring the anchovy stock to a boil in a small pot. Dissolve the cheonggukjang paste into the broth, stirring well to break up any lumps.
2. Add the diced onion, zucchini slices, and minced garlic. Cook for 5 minutes.
3. Add the cubed tofu and gochugaru (if using). Simmer for 5 more minutes.
4. Sprinkle with sliced green onion and serve immediately with hot rice. The stew should be bubbling.

From K-Kitchen — koreanhomecook.com