Savory Gang-Doenjang (Korean Fermented Bean Paste Stew)
Perfect for Wrap Sandwiches! Delicious Gang-Doenjang Recipe You Can Make at Home
On hot days, wrap sandwiches are a lifesaver! We made some today using steamed pumpkin leaves and this amazing Gang-Doenjang. It’s the perfect accompaniment! This recipe is for a wonderfully savory and rich Gang-Doenjang that enhances any meal. Enjoy the burst of flavor with fresh vegetables and hearty soybean paste.
Gang-Doenjang Ingredients
- 1 Onion (medium size)
- 1/2 Zucchini (medium size)
- 2 Korean Green Chili Peppers (adjust to spice preference)
- 1 Potato (medium size)
- 2 Tbsp Doenjang (Korean soybean paste, preferably homemade)
- 200ml Water (or anchovy-kelp broth)
- 1 Tbsp Dried Anchovy Powder
- 2 Tbsp Dried Shiitake Mushroom Powder
- 1/2 block Tofu
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the vegetables. Even if the outside of the onion looks fine, the inside can sometimes be spoiled, so check it carefully. Dice the onion into roughly 1cm cubes and place them in a pot. Dice the zucchini into similar-sized cubes and add it with the onion. Finely chop the Korean green chili peppers for a spicy kick. If you prefer less heat, remove the seeds or reduce the amount.
Step 2
Dice the potato into approximately 1cm cubes and add it to the pot. Once all the vegetables are ready, add 2 tablespoons of your homemade Doenjang (Korean soybean paste) to the pot. Keep in mind that the saltiness of Doenjang can vary by household, so it’s a good idea to taste and adjust as needed.
Step 3
Add 1 tablespoon of anchovy powder to enhance the savory flavor and 2 tablespoons of shiitake mushroom powder for a deeper umami taste. Pour in 200ml of water to cover the ingredients, and bring it to a boil over high heat. Using anchovy-kelp broth instead of plain water will result in an even richer and more flavorful Gang-Doenjang.
Step 4
Once the Doenjang mixture begins to boil, reduce the heat to medium-low and let it simmer gently. If you notice any clumps of Doenjang, break them apart with a spoon. After the Doenjang has cooked slightly, add the half block of tofu, diced into 1cm cubes, and 1/2 tablespoon of minced garlic. The tofu adds a soft texture, while the garlic enhances the overall aroma.
Step 5
Continue to simmer for another few minutes after adding the tofu and garlic. The Gang-Doenjang is ready when the liquid has reduced to a thick consistency and all the ingredients are tender. Serve it over rice with fresh wrap leaves, or you can even use it as a base for a stew. The flavor will meld even better as it cools slightly.
