Chewy Enoki Mushroom and Soft Tofu Gangdoenjang (Spicy Soybean Paste Stew)
Chewy Enoki Mushroom and Soft Tofu Gangdoenjang (Spicy Soybean Paste Stew)
Super Simple Rice-Stealer! Enoki Mushroom and Tofu Gangdoenjang to Finish Two Bowls of Rice
When you have no appetite, nothing beats mixing a spoonful of Gangdoenjang into your rice! Introducing an Enoki Mushroom and Tofu Gangdoenjang recipe that boasts a richer flavor with the chewy texture of enoki mushrooms and the soft, savory tofu. It’s incredibly delicious mixed into rice, and pairs perfectly with fresh leafy greens or savory stir-fried pork (Jeyuk Bokkeum). It’s a true rice thief that will make two bowls of rice disappear in no time!
Main Ingredients- Enoki mushrooms 1 pack (250g)
- Tofu 1/2 block (approx. 150g)
- Onion 1/3
- Zucchini 1/4
- Green onion 3 Tbsp (chopped)
- Cheongyang chili pepper 1 (adjust to taste)
- Minced garlic 1 Tbsp
- Water or rice water 200ml
Seasoning Ingredients- Doenjang (soybean paste) 2 Tbsp (based on homemade Doenjang; adjust amount based on saltiness)
- Gochujang (red pepper paste) 0.5 Tbsp
- Gochugaru (red pepper flakes) 1 Tbsp
- Maesilcheong (plum syrup) 1 Tbsp (adjust sweetness)
- Mirin (rice wine) 1 Tbsp
- Perilla seed powder 0.3 Tbsp (approx. 1/3 Tbsp)
- Doenjang (soybean paste) 2 Tbsp (based on homemade Doenjang; adjust amount based on saltiness)
- Gochujang (red pepper paste) 0.5 Tbsp
- Gochugaru (red pepper flakes) 1 Tbsp
- Maesilcheong (plum syrup) 1 Tbsp (adjust sweetness)
- Mirin (rice wine) 1 Tbsp
- Perilla seed powder 0.3 Tbsp (approx. 1/3 Tbsp)
Cooking Instructions
Step 1
Using a fork, coarsely mash the tofu. Don’t mash it too finely; leaving it slightly chunky adds a nice texture.
Step 2
Trim the base of the enoki mushrooms and chop them into bite-sized pieces. Dice the onion and zucchini into small cubes as well. You can substitute enoki mushrooms with other mushrooms like shiitake or oyster mushrooms, or even add finely diced potato for a different flavor. Prepare the minced garlic, chopped green onion, and Cheongyang chili pepper for a spicy kick. Feel free to increase or decrease the amount of chili pepper based on your preference for spiciness.
Step 3
In a bowl, combine the doenjang, gochujang, gochugaru, maesilcheong, mirin, and perilla seed powder. Mix well to create the seasoning paste in advance. Adjust the amount of doenjang according to the saltiness of your homemade doenjang. Perilla seed powder is highly recommended as it adds a nutty aroma and helps mask any bitterness or unpleasant smell from the doenjang.
Step 4
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the chopped onion, green onion, and minced garlic, and stir-fry until the onions become slightly translucent and fragrant. Sautéing them well is key to developing flavor.
Step 5
Once the onions and garlic are fragrant, add the enoki mushrooms and zucchini. Stir-fry until the mushrooms start releasing their liquid. This step doesn’t take too long.
Step 6
When the vegetables have released some moisture, add the prepared Gangdoenjang seasoning. Stir-fry over medium-low heat, being careful not to burn the paste, ensuring it coats the vegetables evenly.
Step 7
Once the seasoning is well combined with the ingredients, pour in 200ml of water (or rice water). I added enough liquid to make it slightly soupy, perfect for mixing with rice. If you prefer a thicker, stew-like consistency similar to ssamjang, use less water. If you like it more liquidy, you can add a bit more water. Using rice water will add a richer, deeper flavor.
Step 8
Once the mixture starts boiling, add the mashed tofu and the chopped Cheongyang chili peppers. Let it simmer for another moment, and your delicious Enoki Mushroom and Tofu Gangdoenjang is ready! Serve it generously over hot rice for a delightful meal.
