Korean Style Natto Stew (Cheonggukjang)

Name: Korean Style Natto Stew (Cheonggukjang)
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp Sesame oil; 1 Minced garlic; 1 pack Natto (natto stew base if available); 1/2 Zucchini; 2 tbsp Kimchi; 480 ml Water; 1 Japanese leek; 2 tsp Gochujang; 1 Egg; 1 handful Bean sprouts; 1 White sesame seeds

cookpad.japan @cookpad_jp

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.

The point to making a delicious Korean stew is to place the garlic and sesame oil into the pot before turning on the heat. Then add the kimchi (and natto) before pouring in the water. This will deepen the flavor. If you add in some of the green section of the leek, some of the smell will calm down. For 2 servings. Recipe by TomHiro

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2 tbspSesame oil
1Minced garlic
1pack Natto (natto stew base if available)
1/2Zucchini
2 tbspKimchi
480 mlWater
1Japanese leek
2 tspGochujang
1Egg
1handful Bean sprouts
1White sesame seeds

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Steps

1

Heat up the sesame oil and garlic in a pot. Add the oil and garlic before the pot becomes warm. Prepare the vegetables.
2

If you use a Korean brand of sesame oil, it will give off a very nice scent.
3

I got this Cheonggukjang base jar from a Korean import shop. If you don't have any, you can use regular natto.
4

Once the garlic becomes fragrant, add the natto, kimchi, and zucchini.
5

Once cooked, add the water (hot water) and leek. Let it bubble and boil.
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.
7

Garnish with some more white sesame seeds. If you drizzle in a tiny bit of sesame oil, it will increase the flavor.