Chewy Tofu and Tuna Gangdoenjang (Spicy Soybean Paste Stew)
Chewy Tofu and Tuna Gangdoenjang (Spicy Soybean Paste Stew)
Baek Jong-won’s Tofu Tuna Gangdoenjang Recipe – No Fail!
Introducing Baek Jong-won’s fail-proof Gangdoenjang recipe! Featuring frozen tofu and tuna, this stew offers a delightful chewy texture and a deep, rich flavor that makes it the perfect companion for ssam (lettuce wraps). It’s so delicious, you’ll easily finish two bowls of rice! This recipe is designed for ultimate ease, ensuring a successful and flavorful Gangdoenjang every time.
Main Ingredients- 1 block (approx. 300g) Frozen Tofu
- 1 can (approx. 150g) Tuna
- 1 bag Enoki Mushrooms
- 1/2 Onion
- 1 Green Onion
- 2 Korean Green Chilies
Cooking Instructions
Step 1
Freeze the block of tofu the night before. About an hour before cooking, submerge it in cold water to thaw. Once thawed, gently press out excess water and cut the tofu into bite-sized cubes.
Step 2
Finely chop the green onion. For the Korean green chilies, remove the seeds if desired and finely chop them as well. Leave the seeds in if you prefer a spicier taste.
Step 3
Peel and dice the onion into approximately 1cm cubes. Avoid dicing them too small, as they might break down too much during cooking.
Step 4
Trim the base of the enoki mushrooms, rinse them lightly under running water, and then chop them into roughly 2cm lengths. This makes them easier to handle when eating.
Step 5
In a ttukbaegi (earthenware pot) or a regular pot, add water until it’s about half full. Stir in 1 heaped tablespoon of doenjang, 1/2 tablespoon of sugar, 1 tablespoon of gochugaru, and 1 tablespoon of minced garlic. Whisk until well combined and free of lumps. Bring this mixture to a boil over medium-high heat.
Step 6
Once the base broth is simmering, carefully add the cubed tofu and diced onion. Gently place them in the pot to prevent the tofu from breaking apart.
Step 7
When the liquid returns to a boil after adding the tofu and onion, drain the tuna to remove excess oil and add it to the pot. Stir gently just once to incorporate the tuna; avoid over-stirring to maintain its texture and prevent the stew from becoming too salty or mushy.
Step 8
Finally, add the chopped enoki mushrooms, green onion, and Korean green chilies. Stir gently to combine all the ingredients. Let the Gangdoenjang simmer for about 5 more minutes, or until the liquid has reduced to a thick, stew-like consistency and the flavors have melded beautifully. Turn off the heat and enjoy!
