Myeongran Gangdoenjang (Spicy Pollack Roe Soybean Paste Stew): A Recipe That Makes You Eat Two Bowls of Rice!
Addictive Myeongran Jeot Dish: How to Make Myeongran Gangdoenjang.
Gangdoenjang with added flavorful myeongran jeot (spicy pollack roe) is a true ‘rice thief’ that will make you eat at least two bowls of rice. We’re sharing a delicious myeongran gangdoenjang recipe. Enjoy its savory and slightly spicy kick that pairs perfectly with steamed rice.
Myeongran Gangdoenjang Ingredients- 2 Myeongran Jeot (Spicy Pollack Roe) – eggs extracted
- 1/4 Onion – finely chopped
- 1 fistful Green Onion – chopped
- 1/2 fistful Cheongyang Pepper (Korean chili pepper) – chopped (adjust to spice preference)
- 1 fistful Cabbage – chopped
- 2 Tbsp Doenjang (Soybean Paste)
- 1/2 paper cup Water (approx. 100ml)
Ingredients for Bibimbap (Optional)- 2 Lettuce leaves
- 2 Perilla leaves
- Sesame seeds – as needed
- 1/2 lb Pork
- 2 Lettuce leaves
- 2 Perilla leaves
- Sesame seeds – as needed
- 1/2 lb Pork
Cooking Instructions
Step 1
First, make an incision along the belly of the two myeongran jeot. Using the back of a knife or a spoon, carefully scoop out only the egg sacs from the inside. Discard the outer membrane.
Step 2
By using only the inner roe, you’ll achieve a much softer texture in your gangdoenjang, and it also adds a delightful popping sensation.
Step 3
Prepare the pork to be enjoyed alongside the myeongran gangdoenjang. Lightly oil a pan and cook the pork until it’s nicely browned. Pre-cooking the pork will make your meal preparation much smoother.
Step 4
Now, it’s time to make the gangdoenjang. Heat some cooking oil in a pan. Add the finely chopped onion (1/4), chopped green onion (1 fistful), chopped Cheongyang pepper (1/2 fistful), and chopped cabbage. Stir-fry everything together over medium heat until the vegetables become translucent. The vegetables will soften and release their sweetness and aroma.
Step 5
Once the vegetables are softened, add the doenjang (2 Tbsp). Stir-fry the doenjang with the vegetables and oil for about 1-2 minutes. Stir-frying the doenjang beforehand mellows out its bitterness and enhances its savory depth.
Step 6
Be careful not to burn the doenjang. As soon as it’s sautéed, pour in half a paper cup of water (about 100ml). The doenjang will dissolve, creating a thick sauce.
Step 7
Once the water comes to a boil, add the extracted myeongran jeot roe (2 portions). Mash and mix it well with a spoon. As the pollack roe breaks down, it will enrich the sauce with a deeper, more complex flavor.
Step 8
Turn off the heat. Add 1 Tbsp of gochugaru (red pepper flakes) and 1 tsp of minced garlic. Mix thoroughly until the gangdoenjang is well combined and lump-free. Taste and adjust seasoning if needed; you can add a bit more doenjang if it’s not salty enough.
Step 9
Finally, drizzle a little sesame oil over the top. This adds a lovely nutty aroma and elevates the overall flavor of the myeongran gangdoenjang.
Step 10
Your delicious Myeongran Gangdoenjang is ready! Serve it generously over warm rice for a truly satisfying meal. It’s also wonderful wrapped in fresh lettuce and perilla leaves.
