Cockle Doenjang Jangjorim
How to Make ‘Cockle Gangdoenjang’ Without Broth, Using Only Vegetable Stock! Packed with Tofu, Shiitake Mushrooms, and Zucchini for a Rich Flavor.
Enjoy with freshly cooked rice! Wrap it with fresh cabbage or fragrant zucchini leaves you have at home – it’s pure deliciousness!
Main Ingredients- 100g Ark Shell Cockle Meat
- 1/2 Onion
- 4 Shiitake Mushrooms
- 1/2 Zucchini
- 200g Tofu
- 2 Korean Hot Peppers (Cheongyang Pepper)
- 1 Tbsp Perilla Oil
- 1 Tbsp Honey
Seasoning Ingredients- 5 Tbsp Doenjang (Soybean Paste)
- 5 Tbsp Sesame Seeds
- 2 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 5 Tbsp Doenjang (Soybean Paste)
- 5 Tbsp Sesame Seeds
- 2 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
Cooking Instructions
Step 1
Soak the 100g of ark shell cockle meat in water for a moment to remove any impurities.
Step 2
Rinse the cockle meat thoroughly under running water. This helps maintain its freshness.
Step 3
Cut the cockle meat into bite-sized pieces, then pat them dry with paper towels. This prevents sticking and ensures even cooking.
Step 4
Now, prepare all the vegetables and ingredients for the gangdoenjang. Chop all vegetables into manageable pieces.
Step 5
In a bowl, combine all the seasoning ingredients for the flavor-packed gangdoenjang. Start with a generous 5 Tbsp of doenjang.
Step 6
Add 5 Tbsp of sesame seeds for a nutty aroma. Sesame seeds enhance the overall flavor of the gangdoenjang.
Step 7
Pour in 2 Tbsp of perilla oil for a fragrant finish. Perilla oil adds a deep, savory flavor.
Step 8
For a clean taste without any off-flavors, add 1 Tbsp of minced garlic.
Step 9
Finally, add 2 Tbsp of sugar to bring out a subtle sweetness. Stir well until all seasoning ingredients are evenly combined.
Step 10
Heat a ttukbaegi (earthenware pot) over medium heat and add 1 Tbsp of perilla oil. Begin sautéing.
Step 11
First, add the 1/2 chopped onion and sauté until it becomes translucent and sweet.
Step 12
Add the 4 shiitake mushrooms and sauté them with the onion. The earthy flavor of the mushrooms will enrich the gangdoenjang.
Step 13
Add the 1/2 zucchini and continue to sauté for about 10 minutes until all vegetables are softened. As the moisture evaporates, the flavors will concentrate.
Step 14
Add the 200g of tofu and mix it well with the sautéed vegetables.
Step 15
Now it’s time to add the 100g of tender ark shell cockle meat. The chewy texture of the cockles adds another dimension of deliciousness to the gangdoenjang.
Step 16
Pour in all the prepared seasoning mixture. Gently stir to combine the cockles, tofu, and vegetables with the sauce. Let it simmer to allow the flavors to meld.
Step 17
Finally, add the 2 finely chopped Korean hot peppers for a spicy kick and a refreshing flavor.
Step 18
Finish by adding 1 Tbsp of honey to mellow out the flavors. Honey harmonizes the tastes of all the ingredients.
Step 19
Cutting and tasting the completed gangdoenjang, it looks appealing and the chewy texture of the cockles is truly superb!
Step 20
Don’t worry if you don’t have any wrap vegetables available. Simply mixing this gangdoenjang with a bowl of warm rice will create a satisfying meal. Enjoy a delightful meal with this delicious gangdoenjang tonight!
