Hearty Doenjang Stew (Gangdoenjang)
Hearty Doenjang Stew (Gangdoenjang)
Super Simple & Delicious Rice-Stealing Gangdoenjang Recipe
This weekend morning, I whipped up this fantastic Gangdoenjang for a truly satisfying breakfast. It’s a magical dish bursting with fragrant vegetables and deep umami, guaranteed to make you finish a whole bowl of rice in no time.
Main Ingredients- 1/2 medium onion, very finely minced
- 1/4 zucchini, seeds removed and very finely minced
- 1 shiitake mushroom, stem removed and very finely minced
- 1/2 block firm tofu, mashed or finely diced
- 1 anchovy-daishi coin stock cube (or 1.5 cups anchovy-kelp broth)
Seasoning- 2 Tbsp perilla oil
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Heat 2 tablespoons of perilla oil in a pot or deep pan over medium-low heat. You’ll know it’s ready when you start to smell the nutty aroma of the oil.
Step 2
Add the minced onion, zucchini, and shiitake mushrooms to the pan. Sauté for about 3-4 minutes until the vegetables soften and release their natural sweetness and fragrance. Cooking them well is key to developing the flavor.
Step 3
Stir in 1 tablespoon of doenjang, 1 tablespoon of gochujang, 1 tablespoon of minced garlic, and 1 tablespoon of gochugaru. Continue to stir-fry for another 1-2 minutes. Be careful not to burn the pastes; stir-frying them with the vegetables helps to deepen the overall taste.
Step 4
Pour in enough water to just cover the vegetables (about 1.5 cups). Turn the heat up to high and bring it to a boil.
Step 5
Add the anchovy-daishi coin stock cube for an extra layer of rich, savory flavor. This is like a secret ingredient to elevate the stew! (If you don’t have coin stock, you can use 1.5 cups of homemade anchovy-kelp broth).
Step 6
Add the half block of tofu, either mashed with a fork or spoon, or finely diced. Mashing the tofu makes it blend beautifully into the rice when you eat it, creating a wonderfully smooth texture. It adds to the richness and heartiness of the dish.
Step 7
Cover the pot and let it simmer gently over medium-low heat for about 5-7 minutes. Once the stew has thickened slightly and the flavors have melded together, your delicious, rice-stealing Gangdoenjang is ready! It’s absolutely divine served over a hot bowl of rice.
