Chef Kim Ho-yun’s Seoul-Style Kkangjang Dubu
Chef Kim Ho-yun’s Kkangjang Dubu from Olive Show: A Flavorful Tofu Stew Paired with Zucchini Leaf and Cabbage Wraps
Introducing Chef Kim Ho-yun’s special Seoul-style Kkangjang Dubu, featured on Olive Show. This hearty stew is packed with radish and tofu, making it wonderfully mild and not too salty, perfect for eating on its own. It’s also delicious mixed with rice or, even better, enjoyed wrapped in fresh perilla leaves, zucchini leaves, or cabbage. A satisfying meal, especially on cooler days.
Main Ingredients
- 1/5 Radish (approx. 200g)
- 1 block Tofu (300-400g)
- 1/2 Onion (approx. 100g)
- 2 Potatoes (approx. 200g)
- 1 Zucchini (approx. 150g)
- 2 Shiitake Mushrooms
- 3 Shrimp (optional)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the Kkangjang. Dice the radish into about 1-1.5 cm cubes. Cutting them too small might cause them to break apart during cooking, so a moderate size is best.
Step 2
Finely chop the onion, but not too finely; aim for about 0.5 cm pieces. The onion’s natural sweetness will enhance the flavor of the Kkangjang.
Step 3
Dice the shiitake mushrooms to a similar size as the radish, about 1-1.5 cm. The distinct aroma of shiitake mushrooms will make the Kkangjang even more delicious.
Step 4
Remove the seeds from the red and green chili peppers and chop them finely. They will add a pleasant spiciness and vibrant color.
Step 5
Dice the potatoes to a similar size as the radish, then soak them in cold water for about 10 minutes to remove excess starch. This helps prevent the potatoes from becoming mushy and keeps the stew’s broth clear.
Step 6
Cut the zucchini in half lengthwise, scoop out the seedy core, and then slice it into half-moon or cube shapes about 1 cm thick. The soft texture of the zucchini complements the Kkangjang beautifully. (Tip: To safely remove the core, tilt the knife sideways and slice it away gently, rather than cutting straight down, to avoid injuring your fingers.)
Step 7
Now, all the ingredients for the Kkangjang are ready! We have diced radish, potatoes, zucchini, shiitake mushrooms, coarsely chopped onion, finely chopped red and green chilies, minced garlic, and chopped scallions. For the seasonings, prepare doenjang, gochujang, and honey. Also, have rice flour (or perilla seed powder or soy bean powder) ready for thickening.
Step 8
Cut the tofu into roughly 2 cm cubes. If using shrimp, peel and devein them, then cut them in half lengthwise. Shrimp add a wonderful umami flavor to the Kkangjang, but since they aren’t the main ingredient, a small amount is perfectly fine.
Step 9
Heat a little cooking oil in a pan over medium-low heat. Add the diced radish and stir-fry until the surfaces turn lightly golden brown. Cooking over high heat will release too much moisture, so gentle, slow cooking over low heat is key to bringing out the radish’s natural sweetness.
Step 10
Once the radish is nicely browned, add all the other prepared vegetables (onion, potatoes, zucchini, shiitake mushrooms) and stir-fry them together. Coating the vegetables lightly in oil will enhance their flavor.
Step 11
Add the chopped scallions and minced garlic, and stir-fry until fragrant. The aroma of garlic and scallions will add depth to the Kkangjang.
Step 12
Now it’s time to add the seasonings. Add 3 tablespoons of doenjang and 1 tablespoon of gochujang, and stir-fry to combine them well with the ingredients. The ratio of doenjang to gochujang is 3:1, balancing the savory depth of doenjang with the spicy kick of gochujang.
Step 13
Once the seasonings are evenly distributed, add the prepared shrimp and stir-fry together. As the shrimp cook, they will impart a delicious umami flavor to the Kkangjang.
Step 14
Add just enough water to generously cover about two-thirds of the ingredients. Using a ttukbaegi (Korean earthenware pot) or a deep pan is recommended. Add the sliced red and green chilies, stir well, and bring to a simmer.
Step 15
Simmer over medium heat until the shrimp are fully cooked, which should take about 5 minutes.
Step 16
When the shrimp are cooked, stir in 1 teaspoon of honey. Be careful not to add too much honey, as its strong flavor can overpower the Kkangjang; just a teaspoon adds a subtle sweetness. Then, add the diced tofu and let it simmer for a final few minutes. Stir gently to avoid breaking the tofu.
Step 17
With all the ingredients cooked and the broth slightly reduced, it’s time to adjust the thickness. Prepare 1 tablespoon of rice flour (or perilla seed powder or soy bean powder). It’s best to mix the rice flour with a little water before adding it to prevent clumps. (If you don’t have rice flour, perilla seed powder or soy bean powder can be used; each will add a unique flavor.)
Step 18
Reduce the heat to low, and gradually add the prepared rice flour (or perilla seed powder/soy bean powder) while stirring continuously. Continue to simmer until the Kkangjang reaches your desired thick consistency. Using perilla seed powder will result in a creamier, richer texture. It should be thick enough to scoop easily for wrapping.
Step 19
Serve the finished Chef Kim Ho-yun’s Seoul-Style Kkangjang Dubu hot in a ttukbaegi. Earthenware pots are perfect for keeping stews warm.
Step 20
To enjoy the Kkangjang Dubu to its fullest, we’ve prepared some accompanying wraps. The cabbage and zucchini leaves have been lightly steamed, as have the perilla leaves and kale. Wrap generous spoonfuls of the freshly made Kkangjang Dubu in these steamed greens for an incredibly delicious experience. It’s also fantastic mixed into rice!
