Aromatic Shiitake Mushroom Gangdoenjang: A True Rice Thief!
The Best When You’ve Lost Your Appetite! How to Make Delicious Shiitake Mushroom Gangdoenjang
This morning, I started the day with a hearty meal, simmering a rich Gangdoenjang in a ttukbaegi (earthenware pot), generously packed with shiitake mushrooms, fresh radish, and soft tofu. You might wonder, ‘Gangdoenjang for breakfast?’ but its deep, satisfying flavor is incredibly addictive and perfect for when your appetite is lacking. Just a spoonful of this Gangdoenjang will bring back your hunger and make you devour two bowls of rice! Follow this special shiitake mushroom Gangdoenjang recipe to create a delicious dish at home.
Ingredients- Radish 200g (about 1/4 of a small radish)
- Shiitake mushrooms 100g (about 3-4 fresh mushrooms)
- Tofu 250g (1 block)
- Green onions 2 stalks
- Cheongyang chili peppers 3
- Vietnamese chili peppers 6 (or dried chili peppers)
- Doenjang (Korean soybean paste) 6 Tbsp
- Minced garlic 2 Tbsp
- Dried anchovies (Ddeokbokki-yong or similar) 10 pieces
- Water 1L (approx. 4 cups)
- Red pepper flakes 1 Tbsp (optional)
Cooking Instructions
Step 1
First, wash all your vegetables thoroughly and set them aside. Pour 1L of water into a ttukbaegi (earthenware pot). Add the 10 dried anchovies, the tougher green parts or roots of 2 green onions, and the tough stems of the shiitake mushrooms. Simmering these will create a delicious broth that enhances the depth of flavor for your Gangdoenjang.
Step 2
Cover the ttukbaegi and let it simmer over medium heat to make the broth. While the broth is simmering, we’ll prepare the vegetables. Let’s see what ingredients we have.
Step 3
Prepare the aromatic shiitake mushrooms, spicy Cheongyang chili peppers, and sweet green onions.
Step 4
Get ready with the refreshing radish, minced garlic for flavor, soft tofu, and Vietnamese chili peppers for a bit of heat.
Step 5
We’ll trim the shiitake mushroom stems that were used for the broth and add them to the Gangdoenjang. Dice the remaining shiitake mushrooms, tofu, radish, green onions, and Cheongyang chili peppers into uniform pieces, about 0.7cm thick. For the dried Vietnamese chili peppers, remove the seeds and cut them in half. Cutting them to similar sizes ensures they cook evenly.
Step 6
Once the broth has simmered and the vegetables are prepped, remove and discard the dried anchovies, green onion parts, and shiitake stems from the pot. Your Gangdoenjang is now ready to be cooked!
Step 7
After removing the broth ingredients, you should have about 3 cups of flavorful liquid left. Add the diced radish to the ttukbaegi and bring it to a boil over high heat. Once the radish starts to soften slightly, add all the other chopped vegetables (shiitake mushrooms, tofu, green onions, Cheongyang chili peppers, and Vietnamese chili peppers) from your cutting board into the pot.
Step 8
Stir in 5 tablespoons of doenjang evenly over the vegetables. Once it comes to a boil over high heat, reduce the flame to medium-low. Let it simmer, allowing the ingredients to meld together beautifully.
Step 9
Taste the Gangdoenjang as it simmers. If it tastes a bit bland, add another tablespoon of doenjang to adjust the seasoning. Remember, the saltiness of doenjang can vary, so it’s important to adjust to your preference.
Step 10
I added 1 tablespoon of red pepper flakes to give it a more appealing color. The red pepper flakes I used weren’t very spicy, so the heat level was mild, but if you prefer more heat, feel free to use spicier varieties for a deeper flavor.
Step 11
Continue to simmer the Gangdoenjang over medium-low heat until it thickens to your desired consistency. Gangdoenjang can easily stick to the bottom of the pot, so it’s crucial to stir gently, scraping the bottom, as it cooks. This gentle stirring will result in a smoother and more delicious Gangdoenjang.
Step 12
The well-cooked radish becomes tender and savory, absorbing the flavors of the doenjang perfectly. The generous amount of tofu adds a wonderfully soft and nutty dimension. Enjoy this incredibly delicious shiitake mushroom Gangdoenjang with a warm bowl of rice!
