Beef Gang-doenjang (Spicy Soybean Paste Stew)
The Ultimate Rice-Thief: Savory and Spicy Beef Gang-doenjang Recipe
As the weather suddenly turns warmer, you might find your appetite waning. This ‘Beef Gang-doenjang’ is the perfect dish to reignite your hunger! Packed with plenty of spicy chili peppers, it offers a delightfully piquant yet deeply savory soybean paste flavor. It’s absolutely fantastic when eaten as a wrap with fresh lettuce or perilla leaves! This time, I’ve made it with beef for an extra layer of richness, but it’s equally delicious with seafood like river snails or shrimp. ^^
Main Ingredients- 100g beef for stew
- 1/2 block firm tofu
- 1 pack enoki mushrooms
- 2 shiitake mushrooms
- 1/4 onion
- 1/2 potato
- 1/4 zucchini
- 2 Tbsp minced green onion
- 2 Korean chili peppers
Beef Marinade- 1 tsp minced garlic
- 1 Tbsp cooking wine (mirin)
- 1 tsp sesame oil
- Pinch of black pepper
Gang-doenjang Seasoning- 2 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (chili paste)
- 1 Tbsp gochugaru (chili powder)
- 1 Tbsp oligosaccharide (or honey/corn syrup)
- 1 Tbsp minced garlic
- 1 tsp minced garlic
- 1 Tbsp cooking wine (mirin)
- 1 tsp sesame oil
- Pinch of black pepper
Gang-doenjang Seasoning- 2 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (chili paste)
- 1 Tbsp gochugaru (chili powder)
- 1 Tbsp oligosaccharide (or honey/corn syrup)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, cut the beef into bite-sized pieces, about 1-2 cm. In a bowl, combine the beef with 1 tsp minced garlic, 1 Tbsp cooking wine, 1 tsp sesame oil, and a pinch of black pepper. Mix well to marinate. This step helps to remove any gamey smell from the beef and tenderizes it.
Step 2
Let the marinated beef sit for about 10-15 minutes to allow the flavors to meld. While the beef is marinating, prepare the other ingredients.
Step 3
Prepare the vegetables for the gang-doenjang. Feel free to use up any leftover vegetables you have in your fridge! I’m using onion, potato, zucchini, shiitake mushrooms, and enoki mushrooms today. If you like it spicy, add about 2 Korean chili peppers, finely chopped. (Two peppers will provide a mild spiciness.) Peel the potato and slice it into 0.5cm thick strips. Slice the zucchini and onion similarly. Remove the stems from the shiitake mushrooms and slice them thinly. Trim the base of the enoki mushrooms and separate the strands.
Step 4
Now, let’s start stir-frying. Heat a pot or deep pan over high heat. Add the marinated beef and stir-fry until the outer surface is browned. It’s important to cook it quickly to seal in the juices.
Step 5
Once the beef is lightly browned, reduce the heat to low. It’s time to prepare the gang-doenjang seasoning. In a small bowl, mix together 2 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp oligosaccharide, and 1 Tbsp minced garlic until well combined. When stir-frying the seasoning, keep the heat on low and cook slowly to prevent burning and allow the flavors to meld into the ingredients. Keep stirring to avoid sticking.
Step 6
Once the seasoning is well combined, add the prepared vegetables. It’s best to add the harder vegetables first. I added the potatoes first and stir-fried them slightly. Once the potatoes start to look translucent, add all the other vegetables and stir-fry together. If you’ve sliced the potatoes very thinly, you can add all the vegetables at once.
Step 7
Continue to stir-fry for another 1-2 minutes, ensuring the vegetables are well coated with the seasoning. Let the vegetables soften slightly and absorb the flavors.
Step 8
Pour in 200ml of water (or use anchovy-kelp broth for a richer flavor). Increase the heat to medium and bring to a boil. Once boiling, reduce the heat slightly and simmer until the vegetables are tender.
Step 9
When the stew begins to boil, add the cubed tofu. Adding tofu too early can cause it to break apart, so it’s best to add it when the gang-doenjang is nearly done. Gently mix the tofu into the stew.
Step 10
Now, let the gang-doenjang simmer and thicken. Cook over medium-low heat until the liquid has reduced to your desired consistency. Remember to stir occasionally to prevent it from sticking to the bottom.
Step 11
Once the gang-doenjang has thickened, add the minced green onion and chopped Korean chili peppers. These add a fresh aroma and a final kick of spice. Cook for just about 1-2 minutes more, until the chili peppers are slightly wilted. This preserves their vibrant spiciness.
Step 12
I’ve transferred the finished Beef Gang-doenjang to a ttukbaegi (Korean earthenware pot) for serving. Cooking it directly in the ttukbaegi from the start can sometimes lead to sticking, so I prefer to cook it in a regular pot and then transfer it. Serving it in a ttukbaegi keeps it warm throughout the meal, which is wonderful. Spoon a generous amount of this hot gang-doenjang over a bowl of steamed rice and mix. The savory soybean paste and the zesty chili peppers create a truly delicious meal. It’s also wonderful served as a wrap with freshly steamed cabbage. Enjoy!
