Cheonggukjang

Cheonggukjang is a traditional Korean fermented soybean stew known for its rich flavor and high protein content. This hearty breakfast dish is not only nutritious but also packed with umami, making it a comforting start to the day.

Ingredients

• fermented soybean paste (cheonggukjang) - 100 grams
• water - 500 ml
• tofu (firm) - 200 grams, cubed
• zucchini - 100 grams, sliced
• green onion - 2 stalks, chopped
• garlic - 3 cloves, minced
• mushrooms (shiitake or enoki) - 100 grams, sliced
• chili pepper (optional) - 1, sliced
• sesame oil - 1 tablespoon
• soy sauce - 1 tablespoon
• black pepper - to taste

Steps

1. In a large pot, bring 500 ml of water to a boil.
2. Add the fermented soybean paste (cheonggukjang) to the boiling water, stirring well to dissolve.
3. Add the minced garlic and soy sauce, then reduce the heat to medium.
4. Stir in the cubed tofu, sliced zucchini, and mushrooms. Cook for about 10 minutes until the vegetables are tender.
5. Add the chopped green onion and optional chili pepper, cooking for an additional 5 minutes.
6. Drizzle with sesame oil and season with black pepper to taste before serving.

Nutrition

• Calories: 300
• Protein: 25 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in probiotics which promote gut health.

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