All-Purpose Doenjang Base
All-Purpose Doenjang Base
Mastering the ‘All-Purpose Doenjang’ Recipe from TV!
Introducing the ‘All-Purpose Doenjang’ base, crafted with a special recipe from culinary researcher Yoo Gwi-yeol. This versatile doenjang paste adds incredible depth and flavor to various Korean dishes, such as doenjang jjigae (soybean paste stew) and seasoned sweet potato stems. It transforms ordinary meals into something truly special. Once you make it, you’ll find yourself using it to elevate your cooking time and again.
All-Purpose Doenjang Base Ingredients- 1 medium potato
- 1 medium onion
- 2 Cheongyang peppers (Korean chili peppers)
- 1 stalk green onion
- 1 cup large dried anchovies (for broth)
- 1 cup doenjang (Korean soybean paste, approx. 200g)
- 1 Tbsp gochugaru (Korean chili powder, fine)
- 1 Tbsp minced garlic
- 1 cup water (200ml)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the vegetables for the all-purpose doenjang base. The foundation of any great dish is fresh, well-prepped ingredients!
Step 2
Peel the medium onion, rinse it lightly, and then mince it as finely as possible. The onion’s sweetness and aroma will meld beautifully with the doenjang.
Step 3
Peel the potato, wash it well, and then mince it finely, just like the onion. The potato will add a smooth texture and a comforting savory flavor to the doenjang.
Step 4
Remove the stems from the 2 Cheongyang peppers. You can scrape out the seeds if you prefer less heat, or leave some in if you enjoy a spicier kick. Mince them very finely. Their pleasant spiciness will further enhance the doenjang’s overall flavor profile.
Step 5
Wash the green onion stalk thoroughly, including both the white and green parts, and then thinly slice it. The fresh aroma of the green onion will cut through any richness and add another layer of fragrance to your dish.
Step 6
Prepare 1 cup of large dried anchovies, typically used for making broth.
Step 7
Remove the heads and the hard backbone from the anchovies, and discard their innards. This step helps to reduce any bitterness and ensures a clean taste.
Step 8
Lightly rinse the de-gutted anchovies under running water, pat them dry, and then finely chop them with a knife. The anchovies will contribute a deep umami and refreshing oceanic flavor.
Step 9
Now, let’s start making the all-purpose doenjang base. Add 1 cup of doenjang (about 200g) to a pot.
Step 10
Next, add 1 tablespoon of fine gochugaru (Korean chili powder).
Step 11
Also add 1 tablespoon of minced garlic.
Step 12
Add all the finely minced vegetables – the onion, potato, Cheongyang peppers, and green onion – into the pot.
Step 13
Using a spatula or spoon, mix all the ingredients thoroughly with the doenjang, gochugaru, and garlic until well combined. Make sure to break up any clumps of doenjang or vegetables.
Step 14
Once the ingredients are loosely combined, add the prepared anchovies.
Step 15
Gently mix again to incorporate the anchovies.
Step 16
Finally, pour in 1 cup of water (200ml). This amount should be enough to lightly cover the ingredients.
Step 17
Now, place the pot over medium-low heat and bring it to a gentle simmer. You can start on medium heat, then reduce it once it begins to boil.
Step 18
While simmering, it’s crucial to stir frequently, scraping the bottom of the pot with your spatula, to prevent sticking and ensure even cooking. Let it simmer gently for about 15-20 minutes, allowing the flavors of the vegetables and anchovies to fully infuse into the base.
Step 19
When the vegetables are tender, the mixture has thickened slightly, and all the flavors have harmoniously blended, your delicious all-purpose doenjang base is ready! It can be used while warm, or cooled completely, stored in an airtight container in the refrigerator, and will keep for 2-3 weeks. Enjoy the enhanced flavors in your cooking!
