Chewy Whelk Gang-Doenjang Bibimbap
How to Make Whelk Gang-Doenjang Bibimbap
My daughter mentioned she wanted to eat Gang-Doenjang bibimbap the other day, so while I was looking for ingredients, I saw some whelks and decided to try making it with them. This recipe introduces a special Gang-Doenjang made with a delightful combination of chewy whelks and savory doenjang (Korean fermented soybean paste). Served with fresh wrap vegetables and mixed into rice, it’s a delicious meal that will reignite your appetite.
Main Ingredients
- 1/2 potato (small)
- 1/4 onion
- A little zucchini
- About 13 canned whelks
- 1 Tbsp minced meat (optional)
- 1 white part of green onion
- 1 chili pepper (e.g., Cheongyang)
- 1 red chili pepper
- 1/2 block firm tofu
- 1/4 head napa cabbage
- A little assorted leafy greens for wrapping
Seasoning Ingredients
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, prepare all your ingredients for the dish: potatoes, zucchini, onion, green onion, chili peppers, and canned whelks. Wash the assorted leafy greens thoroughly and pat them dry.
Step 2
Finely chop all the prepared vegetables (potatoes, zucchini, onion, green onion, chili peppers) into small, uniform pieces, about 0.5 cm in size. This ensures the Gang-Doenjang flavor infuses evenly and provides a pleasant texture.
Step 3
Drain the canned whelks using a sieve, discarding the liquid. Gently pat them dry with a paper towel and then finely chop them to a size similar to the diced vegetables. Chopping them makes for a more interesting bite compared to leaving them whole.
Step 4
Now, it’s time to cook the Gang-Doenjang. Heat a ttukbaegi (earthenware pot) or a deep pan over medium-low heat. Add 2 Tbsp of perilla oil and 1 Tbsp of minced garlic, stirring gently to release their aroma without burning. Once you can smell the garlic, get ready for the next ingredients.
Step 5
Add the finely chopped vegetables (potatoes, zucchini, onion, green onion, chili peppers) to the pot. Keep the heat on medium-low and stir-fry until the vegetables soften and become slightly translucent. Stir frequently to prevent sticking to the bottom of the pot.
Step 6
If you are using minced meat, add it at this stage. Thaw 1 Tbsp of minced meat from your freezer and stir-fry it with the vegetables. Adding minced meat will deepen the flavor of the Gang-Doenjang. (Minced meat is optional.)
Step 7
To eliminate any potential gamey odors and enhance the savory notes, add 1 Tbsp of cooking wine (mirin). Stirring and cooking it in will further bring out the flavors of the ingredients.
Step 8
Once the minced meat is fully cooked, add the chopped whelks and stir-fry together. Cook for another 1-2 minutes, allowing the whelks to slightly cook and meld with the other ingredients.
Step 9
Now, add 2 Tbsp of doenjang and 1/2 Tbsp of gochujang. Stir-fry to combine them well with all the ingredients. If the mixture seems too thick and hard to mix, add 1 Tbsp of oligosaccharide – it will help the ingredients blend smoothly. The oligosaccharide also adds a touch of sweetness, balancing the saltiness of the doenjang.
Step 10
Mash 1/2 block of firm tofu using the back of a knife or a fork, breaking it into chunky pieces or mashing it to a consistency that isn’t too fine. Adding tofu makes the Gang-Doenjang creamier and adds a pleasant texture.
Step 11
Add the mashed tofu to the Gang-Doenjang in the pot. Gently mix it in, allowing the tofu to combine with the sauce and break down further. The tofu’s moisture helps prevent the Gang-Doenjang from sticking and burning too easily.
Step 12
Finally, to enhance the chewy texture of the whelks, add some of the reserved chopped whelks and mix gently. This adds an extra textural element to the Gang-Doenjang.
Step 13
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle 1 tsp of sesame seeds on top. The nutty aroma of sesame oil and seeds will elevate the flavor of your Chewy Whelk Gang-Doenjang Bibimbap. Serve hot with rice and fresh wrap vegetables for a delicious meal!
