Gang Doenjang, Boiled Soybean paste
This savory stew is a perfect one pot dish to enjoy with rice. It features the complex flavors of doenjang and a fiery kick of gochujang. It is supposed to be quite salty but it is meant to be eaten in small amounts with rice. Gangdeonjang is traditionally served at the table sizzling in an earthenware pot.
Another classic Korean way to consume this dish is to place a dollop of the stew on rice and wrap with steamed cabbage; similar to the way you would eat yangbaeuchu ssam. The beef and shitake mushrooms in the stew give it a hearty, earthy flavor that will make this dish an all time favorite.
Buy Korean ingredients online here.
|½ cup||Soybean paste (Doenjang) 된장|
|4 oz||Ground Beef 간 소고기|
|1 tbs||Gochujang (Hot Pepper Paste) 고추장|
|1 oz||Shiitake mushroom (dried) 표고버섯 (dried)|
|2||Green Chili Pepper 풋고추|
|3 tbs||Honey 꿀|
|2 tbs||Sesame Oil 참기름|
|¼ cup||Anchovy broth 멸치육수|
Seasoning ingredients for beef
|1 tbs||Soy Sauce (regular) 왜간장|
|1 tbs||Sugar 설탕|
|1 tbs||Garlic (minced) 다진 마늘|
|1 tsp||Chopped Green Onion 다진파|
|¼ tsp||Ginger (minced) 다진 생강|
|pinch||Black Pepper 후추|
Optional Ingredients and Substitutions
Beef: Instead of beef, freshwater snails are often used in gangdoenjang. If you cannot find freshwater snails, you can use clams. You don’t need to marinate when using seafood. However, it is good to blanch in boiling water for 30 seconds before adding it to the dish.
Vegan option: Omit beef and use kelp broth instead of anchovy broth . Add more (chopped) vegetables such as onion and zucchini to enhance flavour.
Green chili peppers: If you cannot take spiciness of chili peppers, you can use regular green pepper or simply omit.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Soak shiitake mushroom
Soak 1 dried shiitake mushroom in water for 30 min or until they become soft. Then, wash thoroughly and squeeze all the water out. If you can get fresh Shiitake mushrooms, just wash them in cold water.
2. Marinate beef
In a bowl, add 100g of ground beef and add 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of chopped green onion, 1 teaspoon of minced ginger and ½ teaspoon of black pepper. Mix well and set it aside.
3. Prepare vegetables
Wash and chop 15g of shiitake mushroom (about ½ mushroom) and 2 green chilli peppers.
Wash and chop
4. Mix seasoning ingredients
In a bowl, mix ½ cup of soybean paste, 1 tablespoon of hot pepper paste, 3 tablespoons of honey and 2 tablespoons of sesame oil.
In a small stone bowl, sauté the marinated beef on high heat for 3 minutes. Add the soybean paste mix, shiitake mushroom and green chilli pepper, and sauté for another minute.
In a small stone bowl
Sauté High Heat 3 min
Sauté High Heat 1 min
Pour ¼ cup of anchovy broth and boil while stirring until it thickens.
Boil until thickens
Serve in a stone bowl