Hearty and Nutritious ‘Gangdoenjang’ (Spicy Soybean Paste Stew)
Hearty and Nutritious ‘Gangdoenjang’ (Spicy Soybean Paste Stew)
Homemade Gangdoenjang: A Flavorful Korean Rice-Stealing Dish
Introducing Gangdoenjang, a delightful Korean savory paste packed with nutrients and texture! This dish, featuring a generous mix of vegetables and tofu, is perfect for a hearty side dish or for mixing with rice. Its deep, savory flavor is a hit with adults and is sure to make you finish your rice bowl in no time. Let’s learn how to make this incredibly delicious Gangdoenjang!
Main Ingredients- 1 Tbsp Sesame Oil
- 5 Shiitake Mushrooms
- 1/2 Carrot
- 3 Chili Peppers (e.g., Korean green chili or regular)
- 1 Onion
- 1/2 Bell Pepper
- 1/2 Zucchini
- 1 block Tofu (approx. 300g)
Seasoning- 2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s make the anchovy broth, which is the foundation of our delicious Gangdoenjang. In a pot, combine 15 dried anchovies and 1 cup (approx. 200ml) of water. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 5 more minutes. Then, remove the anchovies and set the broth aside.
Step 2
Now, prepare a pot or a deep pan for stir-frying the Gangdoenjang. Add 1 tablespoon of sesame oil and heat it over medium-low heat. Once you can smell the fragrant sesame oil, you’re ready to stir-fry the vegetables.
Step 3
Wash and peel the half carrot. Finely chop it into small pieces to add a pleasant texture to the Gangdoenjang. Aim for pieces smaller than 0.5cm, almost like mincing them.
Step 4
Remove the seeds from the half bell pepper and chop it finely, similar in size to the carrot. The colorful bell pepper will make the Gangdoenjang look more appealing.
Step 5
Remove the stems from the 3 chili peppers and mince them finely as well. If you enjoy spicy food, use Korean green chilies (cheongyang peppers). If serving to children or prefer milder heat, use regular green chilies or adjust the quantity.
Step 6
Finely chop the half zucchini into pieces similar in size to the other vegetables. Zucchini can become mushy if overcooked, so try to keep the pieces around 0.5cm to maintain a nice texture.
Step 7
Peel and finely mince the onion. The natural sweetness of the onion will enhance the overall flavor of the Gangdoenjang.
Step 8
Clean the 5 shiitake mushrooms by removing the tough stems and wiping the caps. Finely chop the mushroom caps to match the size of the other vegetables. The chewy texture of shiitake mushrooms adds another layer of enjoyment to the Gangdoenjang.
Step 9
Add all the prepared vegetables (carrot, bell pepper, chili peppers, zucchini, onion, and shiitake mushrooms) to the heated pot. Stir-fry them over medium heat until the vegetables soften and become tender. It’s important to cook until the moisture released by the vegetables evaporates and a savory aroma arises.
Step 10
Pat the block of tofu dry with paper towels. Mash it with a spoon or chop it finely with a knife, then add it to the pot with the stir-fried vegetables. Mashing the tofu helps to bind the ingredients together.
Step 11
Now it’s time to add the seasonings. Add 2 tablespoons of doenjang to the pot, making sure to break up any clumps.
Step 12
Next, add 1 tablespoon of gochujang. This blend of doenjang and gochujang creates a deep and rich flavor.
Step 13
Add 1 tablespoon of gochugaru (chili flakes) for a bit of heat and a vibrant color.
Step 14
Finally, add 1/2 tablespoon of minced garlic and stir well to combine all the seasonings with the vegetables and tofu. The slight pungency of garlic will further enrich the flavor.
Step 15
Pour in the 1 cup of anchovy broth that you prepared earlier. The broth will help adjust the consistency of the Gangdoenjang and prevent the ingredients from sticking to the bottom of the pan.
Step 16
Now, increase the heat to high and stir continuously with a spoon as you cook. Be careful to prevent the ingredients from sticking to the bottom of the pot. Stirring helps the seasonings to meld evenly with all the ingredients.
Step 17
Once the Gangdoenjang begins to bubble, reduce the heat to low. Let it simmer gently, uncovered or partially covered, until it reaches your desired consistency. Stir occasionally to prevent sticking.
Step 18
When the Gangdoenjang has a thick, stew-like consistency and the ingredients are well-combined, it’s ready! Serve it warm over rice for a delicious rice bowl, or enjoy it as a dipping sauce with fresh lettuce wraps. It’s truly irresistible!
