The Real Comfort Food You Can Cook Right! Delicious Cheonggukjang Recipe - Atlanta - 1

Living in the U.S., there are times when you really crave the distinct flavors of Korean food.

Among them, Cheonggukjang is honestly on another level. It tastes amazing, but the smell can be a bit off-putting.

However, if you're in an environment where your neighbors won't complain about the smell, this is definitely a dish to enjoy to the fullest.

When cooked properly, a bowl of rice disappears in no time, and you feel relaxed and comfortable afterward.

The basics are very simple. Pour 600ml of water into a pot and add 200g of Cheonggukjang.

Adding clam or anchovy stock will enhance the flavor significantly, but it's fine if you don't have it.

The key is the heat level. Start with low heat to gently bring out the fermented bean aroma.

If you start with too high a heat, the smell can become sharp and spread throughout the house.

The Real Comfort Food You Can Cook Right! Delicious Cheonggukjang Recipe - Atlanta - 2

At this point, check the seasoning. The saltiness of Cheonggukjang can vary quite a bit depending on the brand you buy in the market.

If it's too salty, add a bit more water; if it's bland, dissolve a little doenjang to balance it out. This step determines about 70% of the soup's flavor.

Meanwhile, prepare the ingredients. Slice the onion thinly and cut the green onion into long pieces.

Chop the kimchi into appropriate sizes; this is crucial.

The depth of flavor in Cheonggukjang really comes alive with the addition of kimchi. Cut the tofu into cubes and set it aside for later.

Once the water starts boiling, add the kimchi first. This order is important.

Adding the kimchi first allows the umami to properly infuse into the broth.

Then add the onion and green onion, along with 1 tablespoon of minced garlic.

At this point, you'll start to smell that wonderful aroma of "Ah, I'm really having a proper Korean meal today."

The Real Comfort Food You Can Cook Right! Delicious Cheonggukjang Recipe - Atlanta - 3

Once it comes to a boil, add the tofu and switch to medium heat, cooking for about 10 more minutes.

During this stage, the broth thickens, and the rich aroma of Cheonggukjang makes you crave rice.

Be careful not to cook it too long, as it can become too salty; it's good to taste it occasionally.

The finished Cheonggukjang is delicious on its own, but you can add a bit more doenjang or soy sauce for a different flavor, depending on your preference.

And one important point: Cheonggukjang tastes even better the next day. The fermented flavor deepens, and the broth becomes much richer.

Making this kind of food in the U.S. isn't easy.

The smell can be bothersome, and sourcing the ingredients can be a hassle.

But once you cook it properly and serve it over hot rice, in that moment, it truly becomes a comfort food that steals your heart.