Tofu Doenjangjang: The Ultimate Korean Savory Soybean Paste
Tofu Doenjangjang.
When your appetite wanes during the summer, making this once will prove its worth as a fantastic ssamjang (wrap sauce) or a spicy bibimjang for yeolmu bibimbap. Introducing Doenjangjang that is both delicious and highly versatile.
Ingredients- 1/2 medium onion, finely chopped
- 1/2 green onion, finely chopped
- 1 chili pepper (e.g., Cheongyang chili), finely chopped
- 1 shiitake mushroom, finely chopped
- 1/6 block firm tofu (approx. 100g), mashed
- 10 dried anchovies for broth, with innards removed
- 1 Tbsp minced garlic
- 1/2 cup (100ml) water
Seasoning- 2 Tbsp Doenjang (Korean soybean paste, adjust amount based on saltiness)
- 1 tsp sugar
- 2 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp Doenjang (Korean soybean paste, adjust amount based on saltiness)
- 1 tsp sugar
- 2 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
Cooking Instructions
Step 1
First, wash all the vegetables thoroughly and then mince them very finely. Finely chopping the onion, green onion, chili pepper, and shiitake mushroom will enhance the texture and flavor of the Doenjangjang.
Step 2
Mash the tofu using your hands or a fork. You don’t need to drain the water beforehand. Mashed tofu will make the Doenjangjang smoother and richer.
Step 3
Remove the innards from the dried anchovies and microwave them for about 1 minute to lightly toast. This reduces any fishy smell and adds a nutty aroma. (You can also use an oven or a frying pan.)
Step 4
Once the microwaved anchovies have cooled slightly, crush them finely in a plastic bag or on a cutting board. Crushing them into a powder, rather than large pieces, ensures they are evenly distributed in the Doenjangjang and add umami.
Step 5
Now, in a pot, combine all ingredients except the water: the chopped vegetables, mashed tofu, crushed anchovies, Doenjang, sugar, cooking wine, and soy sauce for soup. Important Note: Homemade Doenjang can vary in saltiness, so adjust the amount accordingly. It’s recommended to start with 2 tablespoons and add more after tasting.
Step 6
Once all ingredients are added, mix them thoroughly with a spatula or spoon. Ensure the ingredients are evenly blended without clumps.
Step 7
After mixing well, place the pot over low heat on the stove. Add 1/2 cup (100ml) of water and cover with a lid. Doenjangjang is best simmered gently over low heat rather than high heat. This allows the flavors to meld deeply without burning. Remember to stir occasionally to prevent sticking to the bottom of the pot.
Step 8
As it simmers over low heat, you’ll notice the deep umami from the anchovies and the softened vegetables. When the sauce is still moist but has thickened slightly, turn off the heat. Your delicious Tofu Doenjangjang is now ready! It’s incredibly tasty served over hot rice or wrapped in fresh lettuce leaves.
