CanCanMom’s Delicious Gang-doenjang
Making CanCanMom’s Special Gang-doenjang That Revives Lost Appetite
This is CanCanMom’s special gang-doenjang, made when I occasionally lose my appetite or crave the savory flavor my mom used to make. It’s made with ingredients you likely have at home. It’s guaranteed to bring back your appetite!
Main Ingredients- Pork Belly or Neck (4 slices)
- Tofu (1/2 block)
- Onion (1/2)
- Potato (1)
- Shiitake Mushroom (1)
- River Snail Meat (small pack, 1)
- Cheongyang Pepper (3)
- Red Chili Pepper (1)
- Green Onion (1 stalk)
- Dried Anchovy and Kelp Stock Pack (1 pack)
For Serving- Lettuce
- Crown Daisy (1/2 bunch)
- Lettuce
- Crown Daisy (1/2 bunch)
Cooking Instructions
Step 1
In a pot, add water and the stock pack. Let it simmer to create a rich broth. Remove the stock pack after 5 minutes of boiling to prevent a bitter taste.
Step 2
Prepare the ingredients for the gang-doenjang. Using fresh ingredients will yield a deeper flavor.
Step 3
Dice the pork (belly or neck) into small pieces, about 1cm in size. Rinse the river snail meat under running water and drain it thoroughly in a colander. This helps maintain a clean taste for the gang-doenjang.
Step 4
Peel and finely mince the potato, onion, and shiitake mushroom. Remove the seeds from the Cheongyang and red chili peppers and mince them finely to add spiciness and color. Finely chop the green onion. Mash the tofu with your hands. The mashed tofu will make the gang-doenjang smoother.
Step 5
Once the anchovy and kelp broth has reached a good depth of flavor, remove the stock pack.
Step 6
Add the prepared pork to the pot with the broth and cook over medium heat. The pork will render its fat, adding a delicious flavor to the dish.
Step 7
Once the pork is partially cooked, add the store-bought gang-doenjang paste and homemade doenjang. Stir well to dissolve any clumps. The savory notes of the doenjang combined with the umami of the gang-doenjang create a rich taste.
Step 8
Add all the pre-minced vegetables: potato, onion, shiitake mushroom, chili peppers, and green onion to the pot and simmer. The vegetables will cook down and add sweetness and texture.
Step 9
Finally, add the minced garlic, stir to combine all the ingredients, and let it simmer until the vegetables are tender and the sauce has thickened to your liking. You can adjust the consistency by adding more water if you prefer it thinner, or by simmering it longer if you like it thicker. For a more concentrated flavor, reduce the liquid further; for a soupier consistency, add a bit more water.
Step 10
My family enjoys a slightly saucier consistency, so I stop here and top with finely chopped red and Cheongyang chili peppers for a vibrant finish. Feel free to add more chili if you prefer it spicier.
Step 11
Finally, top with the cleaned river snail meat. Your delicious CanCanMom’s Gang-doenjang is ready – so good it will revive even the most stubborn appetite! It’s perfect for mixing with warm rice or serving as a dipping sauce for fresh lettuce wraps.
