Nutritious ‘Oyster Gang-Doenjang’ by Chef Lee Jung-hyun
How to Make Chef Lee Jung-hyun’s Oyster Gang-Doenjang from ‘Pyeonstorange’: A Complete Guide to Cleaning Oysters and Cooking Delicious Oyster Dishes
A special dish using oysters, the treasures of the sea! I absolutely love oysters and tend to enjoy any dish made with them. Oysters, often called the ‘milk of the sea,’ are packed with nutrients. While I adore fresh raw oysters, concerns about norovirus led me to create ‘Gang-Doenjang’ with cooked oysters this time. Oysters are rich in iron, which is excellent for preventing anemia, improving vascular function, and supporting heart health. They are also said to help with osteoporosis. Since they are in season now, it’s the perfect time to enjoy this delicious and nutritious Gang-Doenjang!
Main Ingredients
- 300g fresh oysters
- 1/3 block firm tofu
- 1/2 onion
- 2 Korean green chili peppers (Cheongyang peppers)
- 1 red chili pepper
- White part of 1 leek
Seasoning Ingredients
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (red chili powder)
- 1 Tbsp sugar
- 1 Tbsp perilla oil
Mushroom Soaking Water
- 2 dried shiitake mushrooms
- 150ml water
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (red chili powder)
- 1 Tbsp sugar
- 1 Tbsp perilla oil
Mushroom Soaking Water
- 2 dried shiitake mushrooms
- 150ml water
Cooking Instructions
Step 1
Oysters are a food ingredient rich in nutrients, often called the ‘milk of the sea.’ They are particularly high in iron, beneficial for preventing anemia, improving vascular function, and boosting heart health, and they also help with osteoporosis. Consuming oysters during their season, like now, is excellent for your health. Let me guide you through Chef Lee Jung-hyun’s delicious Gang-Doenjang recipe, which stimulates the appetite. Let’s start right away!
Step 2
First, prepare the dried shiitake mushrooms. Rinse them thoroughly under running water, then soak them in 150ml of water until softened. This soaking water will add a rich umami flavor to your Gang-Doenjang. Also, have your doenjang (2 Tbsp) and gochujang (1 Tbsp), the base ingredients for Gang-Doenjang, ready. (Tip: If you plan to use the rehydrated shiitake mushrooms in other dishes, soaking extra is a good idea.)
Step 3
Now, let’s prepare the remaining vegetables. Dice the firm tofu into small, approximately 1cm cubes. Finely chop the onion, rehydrated shiitake mushrooms, Korean green chili peppers, red chili pepper, and the white part of the leek. Remember to remove the seeds from the chili peppers before chopping if you want to control the heat level.
Step 4
Now for the cooking process. Heat 1 Tbsp of cooking oil in a pot over medium-low heat. Add the chopped onion and sauté until it becomes translucent and fragrant. Cooking the onion until it’s slightly sweet and aromatic is key. Once the onion is softened, add the doenjang (2 Tbsp) and gochujang (1 Tbsp) and stir-fry them together. This step helps to bring out the nutty and rich flavors of the pastes.
Step 5
After stir-frying the pastes, add the minced garlic (1/2 Tbsp) and cook for about another minute until the garlic is fragrant. Pour in the shiitake mushroom soaking water (150ml) and bring the Gang-Doenjang to a simmer. (Tip: Stir-frying the pastes first deepens the flavor of the Gang-Doenjang. The shiitake mushroom water acts as a secret ingredient for enhanced umami.)
Step 6
Let’s add the ingredients that enhance the taste. Add sugar (1 Tbsp) to gently balance the flavors. Then, add red chili powder (1 Tbsp) for a touch of spiciness. Transfer the mixture to a ttukbaegi (earthenware pot) or another pot, add the diced tofu, and let it come to a boil.
Step 7
Once the tofu is added and the Gang-doenjang is bubbling vigorously over high heat, add the fresh oysters (300g) at the very end. Be careful not to overcook the oysters, as they can become tough; cook for no more than 2 minutes after adding them. When the sauce has slightly thickened, add the chopped Korean green chili peppers, red chili pepper, and leek, and simmer for a short while longer. Just before turning off the heat, drizzle in perilla oil (1 Tbsp) for a nutty aroma. Your Chef Lee Jung-hyun’s Oyster Gang-Doenjang is now complete! (Tip: Cook the oysters over high heat for a short time after adding them to maintain their plump texture.)
Step 8
The Oyster Gang-Doenjang recipe we’ve shared today can be wonderfully adapted using other ingredients like canned tuna or whelks instead of oysters, depending on what you have at home. Feel free to get creative!
Step 9
Chef Lee Jung-hyun paired her Gang-doenjang with rice cooked with cabbage and barley. I simply used the pre-cooked barley rice I had at home. While cooking rice is part of the process, using readily available rice can save you time.
Step 10
The finished Oyster Gang-Doenjang is not too salty, and the oysters remain plump and intact. Spooning it generously over rice and mixing it makes it incredibly delicious – a true ‘rice thief’! As someone who loves oysters, this Gang-doenjang was a delightful delicacy. The oyster and cabbage soup was also fantastic, so I’ll be sure to share that recipe soon too!
Step 11
You can cook Gang-doenjang directly in a ttukbaegi from the start, but I prefer to first cook it in a cast-iron pot to develop more flavor, then transfer it to a ttukbaegi to simmer a bit longer. This method helps retain heat, ensuring it stays warm until the last bite.
