Versatile & Delicious ‘Gangdoenjang’ Made with Leftover Vegetable Scraps
Versatile & Delicious ‘Gangdoenjang’ Made with Leftover Vegetable Scraps
Recipe for ‘Gangdoenjang’: How to Make Flavorful Soybean Paste Stew with Leftover Vegetable Scraps
Do you often find small amounts of leftover vegetables after cooking? Instead of discarding them, transform them into a delicious ‘Gangdoenjang’ (a hearty Korean soybean paste stew)! This recipe is perfect for using up those odds and ends, creating a flavorful dish that can be enjoyed in various ways. Let’s make a delicious meal from your leftover veggies.
Main Ingredients- Pork tenderloin, thinly sliced (about 150g)
- Cabbage, finely chopped (about the size of a small potato)
- Zucchini, 1/3 medium
- Onion, 1/4 medium
- Radish, about 1/3 the size of the zucchini
- Shiitake mushrooms, 2
- Soft tofu (Sundubu), 1 pack
- Green onion, 1 stalk
- Minced garlic, 1 tablespoon
Seasoning Ingredients- Homemade Doenjang (fermented soybean paste), 1 tablespoon (heaping)
- Doenjang (or Gochujang), 1 tablespoon
- Red pepper powder (Gochugaru), 3 tablespoons
- Red pepper powder for extra spice, 1/2 tablespoon
- Olive oil, 4 tablespoons
- Plum extract (Maesilcheong), 3 tablespoons
- Cooking wine (Mirin), 1 tablespoon
- Vinegar, 1/2 teaspoon
- Water, add as needed while cooking for desired consistency
- Black pepper, a pinch
- Homemade Doenjang (fermented soybean paste), 1 tablespoon (heaping)
- Doenjang (or Gochujang), 1 tablespoon
- Red pepper powder (Gochugaru), 3 tablespoons
- Red pepper powder for extra spice, 1/2 tablespoon
- Olive oil, 4 tablespoons
- Plum extract (Maesilcheong), 3 tablespoons
- Cooking wine (Mirin), 1 tablespoon
- Vinegar, 1/2 teaspoon
- Water, add as needed while cooking for desired consistency
- Black pepper, a pinch
Cooking Instructions
Step 1
First, finely chop the pork, onion, radish, and shiitake mushrooms. Also, finely chop the green onion. Heat 2 tablespoons of olive oil in a pot or deep pan over medium-high heat. Add the chopped pork, onion, radish, and shiitake mushrooms, and sauté with the minced garlic until the pork is no longer pink and the vegetables begin to soften. Set the zucchini aside for now, as we’ll add it later to maintain its crisp texture.
Step 2
Once the pork and vegetables are partially cooked, add a pinch of black pepper for aroma. If the pan becomes too dry during cooking, add a little water (about 2-3 tablespoons) at a time. Now, add all the seasoning ingredients: doenjang, doenjang (or gochujang), gochugaru, extra spicy gochugaru, plum extract, and cooking wine.
Step 3
Stir well with a spatula to combine the doenjang and other seasonings evenly with the vegetables. Reduce the heat to medium-low and continue to cook, stirring frequently to prevent burning. It’s important to cook the vegetables thoroughly until they absorb the flavors of the seasonings.
Step 4
Gently mash the soft tofu in a separate bowl using a spoon or spatula. Add the mashed tofu to the pot with the simmering gangdoenjang. Use your spatula to break it up further and mix it in. Now is the time to add the reserved chopped zucchini. Stir it in and cook for a few more minutes. The tofu will break down and add a creamy texture.
Step 5
Simmer the gangdoenjang until it reaches a slightly thick, stew-like consistency, perfect for mixing with rice. Add more water, a little at a time, if you prefer a thinner sauce. Stir and scrape the bottom of the pot frequently to ensure everything is evenly cooked and the flavors meld together beautifully. Continue to simmer until all ingredients are tender and the sauce has thickened.
Step 6
Transfer the deliciously prepared gangdoenjang to a serving bowl. It’s wonderful served over a bowl of warm rice or as a flavorful condiment for ssam (lettuce wraps).
