Savory Doenjang Stew (Gangdoenjang)
Making Delicious Gangdoenjang to Wrap in Steamed Zucchini Leaves
Recently, I visited my in-laws and found a generous amount of zucchini leaves. Steamed zucchini leaves are a delicacy, so I picked a lot! To enjoy them perfectly, the most crucial element is Gangdoenjang! When you have deliciously steamed zucchini leaves, a bowl of rice, and a spoonful of this doenjang, it’s simply irresistible. Oh my, I honestly can’t tell you how much I enjoyed my rice!^^
Ingredients for Gangdoenjang
- 3 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp dried anchovy powder (or 5 dried anchovies if powder is unavailable)
- 3 small shiitake mushrooms
- 1/3 zucchini
- 1 small onion
- 3 chili peppers (like Korean Cheongyang peppers)
- 1 Tbsp minced garlic
- 1/2 Tbsp Gochujang (Korean chili paste)
- A little chopped green onion (optional)
Cooking Instructions
Step 1
Pour water into a small earthenware pot or saucepan until it’s about half full. Add 3 tablespoons of doenjang and stir until it’s well dissolved and smooth. Using homemade doenjang will add a richer, more authentic flavor.
Step 2
Add about 1/2 tablespoon of dried anchovy powder. If you don’t have anchovy powder, you can add 5 dried anchovies to the water and simmer to create a flavorful anchovy broth, which will enhance the taste of the Gangdoenjang.
Step 3
Prepare the vegetables that will add depth to your Gangdoenjang. For the shiitake mushrooms, remove the stems and slice them thinly. Slice the zucchini into half-moons or dice it. Finely chop the onion. Chopping the vegetables finely helps them absorb the seasoning better and improves the texture.
Step 4
Once the water comes to a boil, add all the prepared shiitake mushrooms, zucchini, and onion. If you prefer a spicy kick, finely chop and add 3 chili peppers. If you’re sensitive to spice, adjust the amount of chili peppers or remove the seeds before adding. (You can also use pre-chopped chilies from your freezer.)
Step 5
Add 1 tablespoon of minced garlic to further enhance the aroma and flavor of the Gangdoenjang. The pungent garlic will complement the savory doenjang beautifully.
Step 6
To add a nice color and a touch of sweetness, stir in 1/2 tablespoon of gochujang. Be mindful of the amount; too much gochujang can overpower the original flavor of the doenjang.
Step 7
As the Gangdoenjang begins to simmer, skim off any foam that rises to the surface. Let it cook on medium-low heat for about 5-10 minutes, allowing all the flavors to meld together into a rich and delicious stew. See? It’s much easier than you thought!
Step 8
Now, let me guide you on how to steam the zucchini leaves, the perfect companion for our Gangdoenjang. After harvesting, trim the rough outer parts of the leaves and the tough stems. Hold the stem and gently pull along the leaf to separate them easily. Wash the leaves thoroughly, then steam them in a steamer basket over boiling water for about 5-7 minutes. Be careful not to overcook them, as they can become too mushy. Steam them just until they are tender and pliable. The fragrant aroma of freshly steamed zucchini leaves combined with the savory Gangdoenjang is an absolutely delightful meal!
