Braised Radish Soybean Paste Stew (Rice-Thief Gang-Doenjang)
The Ultimate Appetite Booster! Make ‘Radish Gang-Doenjang’ that will make you eat two bowls of rice, rivaling Baek Jong-won’s recipes.
This is a stew with a captivating salty and spicy savory flavor that stimulates your appetite. The harmony of tender cooked radish and savory beef is exquisite. If you generously scoop this delicious gang-doenjang over warm rice and mix it well, you’ll experience the magic of a bowl of rice disappearing in no time, without needing any other side dishes! It’s a simple yet satisfying dish and the perfect rice thief.
Main Ingredients
- 400g Korean Radish (about 1/3 of a medium radish)
- 110g Beef (Bulgogi cut)
- 1 Cheongyang Pepper
- 10cm segment of Scallion
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Minced Garlic
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Sugar
- 250ml Rice Water (about 1.5 standard paper cups)
Cooking Instructions
Step 1
First, cut the beef (prepared for bulgogi) into long strips, about 1cm thick. Cutting them not too thinly will provide a nice chewy texture.
Step 2
Finely chop the Cheongyang pepper after removing the seeds. Slice the scallion (10cm segment) thinly into fine rounds. This will add a spicy aroma and refreshing taste.
Step 3
Peel the Korean radish or wash it thoroughly, then cut it into slightly thicker pieces than you would for a fresh radish salad, about 0.5cm thick. (Whether to peel the radish is up to your preference.)
Step 4
Now, prepare your ttukbaegi (earthenware pot) or a regular pot. Add the sliced beef and stir-fry over medium heat for about 1 minute. The beef should start to brown slightly and release a savory aroma.
Step 5
Add the prepared radish to the pot with the beef and continue to stir-fry together. Stir-fry for another 3 minutes, allowing the radish to become slightly translucent and to meld with the beef. Stir-frying them beforehand helps the flavors to penetrate the radish.
Step 6
Add all the liquid and seasoning ingredients to the well-stir-fried mixture. Pour in 250ml of rice water, 1 Tbsp doenjang, 2/3 Tbsp gochujang, 1 Tbsp minced garlic, and 1/3 Tbsp sugar. Add all the chopped Cheongyang pepper and scallions. Bring to a boil, uncovered, over medium heat for about 20 minutes. Then, reduce the heat to low and simmer for another 10 minutes to develop a deep flavor.
Step 7
Be careful as the gang-doenjang might bubble up and overflow while cooking. Stirring gently with a spatula or spoon occasionally will help prevent overflow and ensure the ingredients cook evenly.
Step 8
Once all the ingredients are tender and the sauce has thickened to a nice consistency, your delicious Radish Gang-Doenjang is complete! Scoop a generous amount over hot rice and mix with the solids and sauce. You’ll find yourself finishing a bowl of rice in no time without any other side dishes. It’s a truly irresistible rice thief!
