Korean Style Natto Stew (Cheonggukjang)

• 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

1. Heat up the sesame oil and garlic in a pot.
2. Add the oil and garlic before the pot becomes warm.
3. Prepare the vegetables.
4. If you use a Korean brand of sesame oil, it will give off a very nice scent.
5. I got this Cheonggukjang base jar from a Korean import shop.
6. If you don't have any, you can use regular natto.
7. Once the garlic becomes fragrant, add the natto, kimchi, and zucchini.
8. Once cooked, add the water (hot water) and leek.
9. Let it bubble and boil.
10. Add the egg and bean sprouts.
11. Once the egg has become halfway cooked, remove from the heat and sprinkle with white sesame seeds to finish.
12. Garnish with some more white sesame seeds.
13. If you drizzle in a tiny bit of sesame oil, it will increase the flavor.

sesame oil, garlic, pack, zucchini, water, gochujang, egg, handful, white sesame seeds

Taken from cookpad.com/us/recipes/170026-korean-style-natto-stew-cheonggukjang (may not work)