Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, korean style natto stew (cheonggukjang). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Korean Style Natto Stew (Cheonggukjang) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Korean Style Natto Stew (Cheonggukjang) is something that I have loved my whole life. They are fine and they look fantastic.
Cheongukjang, dried anchovies, fish sauce, garlic, green onion, kimchi, kimchi brine, large green onion, onion, tofu, zucchini. Cheonggukjang (청국장; 淸麴醬) is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans.
To begin with this recipe, we must prepare a few components. You can cook korean style natto stew (cheonggukjang) using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Korean Style Natto Stew (Cheonggukjang):
- Prepare 2 tbsp Sesame oil
- Prepare 1 Minced garlic
- Prepare 1 pack Natto (natto stew base if available)
- Get 1/2 Zucchini
- Make ready 2 tbsp Kimchi
- Make ready 480 ml Water
- Take 1 Japanese leek
- Take 2 tsp Gochujang
- Take 1 Egg
- Get 1 handful Bean sprouts
- Prepare 1 White sesame seeds
I ate this stew with strong smell ever since I was so little. and it made my stomach so strong that later I became able to enjoy all kinds of fermented and smelly foods such as Japanese natto, blue cheese. Cheonggukjang-jjigae (Extra-strong fermented soybean paste stew) 청국장찌개. Korean Food - How To Make Cheonggukjang (Rich Soybean Paste Stew). One of my favorite aspects of Korean cuisine is the stinky soybean pastes and soups, including Then maybe three tablespoons of CheongGukJang paste.
Steps to make Korean Style Natto Stew (Cheonggukjang):
- Heat up the sesame oil and garlic in a pot. Add the oil and garlic before the pot becomes warm. Prepare the vegetables.
- If you use a Korean brand of sesame oil, it will give off a very nice scent.
- I got this Cheonggukjang base jar from a Korean import shop. If you don't have any, you can use regular natto.
- Once the garlic becomes fragrant, add the natto, kimchi, and zucchini.
- Once cooked, add the water (hot water) and leek. Let it bubble and boil.
- Add the egg and bean sprouts. Once the egg has become halfway cooked, remove from the heat and sprinkle with white sesame seeds to finish.
- Garnish with some more white sesame seeds. If you drizzle in a tiny bit of sesame oil, it will increase the flavor.
After smoothly boiling it for a while, I finished it This soup/stew is so strong, you need a bowl of rice to balance it. It's funny because it has no meat in. They still make their cheonggukjang the old-fashioned way, boiling it up in large steel pots on an open fire and then tucking it in nicely for a few days' rest on an ondol floor and covered in blankets. You may want to order some of their amazing doenjang as well. According to a recent study conducted by the Korea Agro-Fisheries & Food Trade Corporation, the market for cheonggukjang in South.
So that’s going to wrap it up for this exceptional food korean style natto stew (cheonggukjang) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
