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Cheonggukjang
Cheonggukjang is a hearty and nourishing traditional Korean soup made from fermented soybean paste, celebrated for its robust flavor and health benefits. This dish has been a staple in Korean homes for centuries, known for its rich umami taste and probiotic properties that support gut health. The combination of tofu, zucchini, and vibrant green onions adds texture and freshness, making it a delightful meal perfect for any season.
Servings: 4
Ingredients
- Water
- 6 cups
- Cheonggukjang paste
- 1 cup
- Garlic
- 4 cloves, minced
- Onion
- 1 medium, diced
- Zucchini
- 1 medium, sliced
- Tofu
- 1 block (14 oz), cubed
- Green onions
- 3, chopped
- Soy sauce
- 2 tablespoons
- Sesame oil
- 1 tablespoon
- Red pepper flakes
- 1 teaspoon
- Salt
- to taste
Instructions
- In a large pot, bring 6 cups of water to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and add the cheonggukjang paste, stirring well to dissolve.
- Add the minced garlic, diced onion, sliced zucchini, cubed tofu, and chopped green onions to the pot.
- Stir in the soy sauce, sesame oil, red pepper flakes, and salt. Mix everything thoroughly.
- Reduce the heat to low and let the soup simmer for 45 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning with extra salt or soy sauce if needed.
- Serve hot in bowls, garnished with additional green onions if desired.
Dietary Information
Servings: 4 • Dish Type: Soup • Prep Time: 15 minutes • Cook Time: 45 minutes • Calories: 220 • Fat: 12g • Carbs: 20g • Protein: 14g • Sodium: 800mg • Sugar: 3g
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