Aromatic Gondre Jangjorim (Gundremame Soybean Paste Stew)
Aromatic Gondre Jangjorim
Experience the perfect harmony of fresh gondre (Korean thistle) from Pyeongchang and savory doenjang (Korean soybean paste)! This recipe creates a non-salty, deeply flavorful gondre jangjorim that’s ideal for mixing with rice. It’s a guaranteed rice thief!
Main Ingredients
- 1 handful blanched gondre (approx. 100g)
- 1/2 medium onion (approx. 80g)
- 1/2 handful minced garlic (approx. 20g)
- 1 tbsp perilla oil
- 200ml anchovy-kelp broth
- 1/4 block firm tofu
- 50g green onion
- 1-2 tbsp doenjang (Korean soybean paste), adjust to taste
Cooking Instructions
Step 1
Gondre Storage Tip: To store blanched gondre, cut it into portions suitable for your intended use, pack them in individual servings, add a little water, and freeze them in airtight containers. This will keep them fresh for a long time.
Step 2
Prepare Ingredients: Use half of a medium-sized onion. Peel and chop it finely.
Step 3
Mince Garlic: Garlic is essential for jangjorim! Chop the garlic into bite-sized pieces for mixing with rice. If you plan to use it as a dipping sauce (ssamjang), mince it very finely.
Step 4
Sauté Vegetables: Heat 1 tbsp of perilla oil in a pan. Add the chopped onion and garlic, and sauté slowly over low heat until the onion becomes fragrant and tender. This develops a richer flavor.
Step 5
Add Gondre: Once the onions and garlic are partially sautéed, add the prepared gondre and stir-fry them together briefly. This will enhance the aromatic quality of the gondre.
Step 6
Make Broth: In a pot, add about 500ml of water. Include a handful of dried anchovies, 1 stalk of green onion, 1 medium onion, 1 medium potato, and 2 pieces of radish. Bring to a boil, then simmer. Remove the green onion once cooked. Continue simmering the remaining ingredients for 20-30 minutes to create a rich broth. (You can also use store-bought broth.)
Step 7
Simmer the Stew: Pour 200ml of the prepared broth into the pan with the sautéed gondre and vegetables. Stir well to combine. Let it simmer until the gondre becomes tender. Once the liquid boils, reduce the heat to medium and let it simmer gently for about 10 minutes.
Step 8
Add Doenjang: Add the doenjang to the stew. Since this is for mixing with rice, I used a generous 1 tbsp to keep it from being too salty. If you are making it to be eaten as ssamjang, add 3-4 tbsp. Adjust the amount of doenjang based on its saltiness.
Step 9
Dissolve and Season: Stir the doenjang thoroughly to dissolve any clumps. If your homemade doenjang doesn’t contain chili powder, adding 1 tbsp of gochugaru (Korean chili flakes) when using store-bought doenjang can add an extra layer of umami.
Step 10
Add Finishing Ingredients: Add the cubed tofu and chopped green onion. Simmer for another 5 minutes over low heat, allowing all the ingredients to meld together.
Step 11
Serve: Your delicious gondre jangjorim is ready! Serve it generously over warm rice and mix well for a delightful meal.
Step 12
Additional Tip: For mixing with rice, I recommend using 1-2 tbsp of doenjang. If using it as a dipping sauce (ssamjang), increase the amount of doenjang to achieve the desired saltiness.
