Cheonggukjang Stew with Aged Kimchi, Tofu and Anchovy Stock

What you need

• 600 ml (2 1/2 cups) water, for the stock
• 8 dried anchovies, heads and guts removed
• 1 piece dried kelp, about 10 cm (4 in) square
• 150 g (5 oz) cheonggukjang
• 150 g (5 oz) aged kimchi, cut into 3 cm pieces
• 1/2 onion, cut into wedges
• 200 g (7 oz) firm tofu, cut into 2 cm cubes
• 3 cloves garlic, minced
• 1 tbsp gochugaru, Korean chili flakes
• 1 green chili, sliced
• 2 stalks scallions, sliced
• 400 g (14 oz) cooked short-grain rice, for serving

Method

Restated from the original video

1. 1

   Put the water, anchovies and kelp in a pot and bring to a gentle boil. Remove the kelp after 5 min, simmer the anchovies for 5 min more, then strain the stock.

2. 2

   Return the stock to the pot and bring to a boil. Add the kimchi, onion, garlic and gochugaru.

3. 3

   Simmer until the kimchi and onion are tender, 8 min.

4. 4

   Add the cheonggukjang in lumps and break it up with a spoon. Simmer for 5 min.

5. 5

   Add the tofu and green chili and simmer 3 min more.

6. 6

   Turn off the heat and scatter the scallions on top.

7. 7

   Serve bubbling hot with rice.

Imported from 10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.