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Korean Style Natto Stew (Cheonggukjang)
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Chef :
cookpad.japanKorean Style Natto Stew (Cheonggukjang)
Either this Cheonggukjang (Natto stew) is not made in Korean restaurants in Japan or people keep their distance because of the smell. When I lived in Thailand, I often enjoyed this in Korean Town, so I recreated the flavor! If you like natto, this is a flavor that you can't resist.
Ingredient
Food ration :
2 servings
2 tbsp
Sesame oil
1/2
Zucchini
2 tbsp
Kimchi
480 ml
Water
2 tsp
Gochujang
1
Egg
Cooking instructions
* Step 1
Heat up the sesame oil and garlic in a pot. Add the oil and garlic before the pot becomes warm. Prepare the vegetables.
* Step 2
If you use a Korean brand of sesame oil, it will give off a very nice scent.
* Step 3
I got this Cheonggukjang base jar from a Korean import shop. If you don't have any, you can use regular natto.
* Step 4
Once the garlic becomes fragrant, add the natto, kimchi, and zucchini.
* Step 5
Once cooked, add the water (hot water) and leek. Let it bubble and boil.
* Step 6
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.
* Step 7
Garnish with some more white sesame seeds. If you drizzle in a tiny bit of sesame oil, it will increase the flavor.
Note: if there is a photo you can click to enlarge it
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