The Ultimate ‘Gang-doenjang’ (Korean Savory Soybean Paste Stew): A Foolproof Recipe
Unlock the Secret to Perfect ‘Gang-doenjang’ – A True Rice Thief!
Tired of struggling to make delicious ‘Gang-doenjang’? I’m sharing a super simple recipe that guarantees success every time! Get ready for a flavor explosion that will have you devouring bowls of rice.
Ingredients
- 1 pack Curry-cut Beef (approx. 200g)
- 1 Tbsp Minced Garlic
- 1 medium Onion
- 1 medium Potato
- 3 King Oyster Mushrooms
- 1/4 Zucchini
- 1/2 block Stew Tofu (approx. 150g)
- 2 Korean Green Chilies (Cheongyang peppers)
- 2 Tbsp Chopped Green Onion
- 1 pack Pulmuone Clam ‘Gang-doenjang’ Recipe Sauce (store-bought)
Cooking Instructions
Step 1
Preparing the beef for a richer ‘Gang-doenjang’ flavor. While stew-cut beef can be a bit tough, I chose curry-cut beef for tenderness. Soaking it in cold water for about 30 minutes will remove any excess blood, ensuring a clean taste without gaminess.
Step 2
Peel the onion, then dice it into roughly 1cm cubes. The natural sweetness of the onion will beautifully enhance the overall flavor of the ‘Gang-doenjang’.
Step 3
Peel the potato and dice it into 1cm cubes, similar in size to the onion. Adding potato makes the ‘Gang-doenjang’ creamier and adds a lovely, savory depth.
Step 4
I had some king oyster mushrooms left from making baby food, so I used 3 of them. Lightly rinse them under running water, pat them dry, and slice them thinly into strips about 0.5cm thick. Their chewy texture will add a delightful contrast to the stew.
Step 5
Cut about 1/4 of a zucchini into 0.5cm thick half-moon shapes. The zucchini’s mild sweetness and soft texture complement the ‘Gang-doenjang’ wonderfully.
Step 6
Cut the 1/2 block of stew tofu into larger pieces, then gently mash it with a fork or your fingers. The mashed tofu will help thicken the ‘Gang-doenjang’ and add a smooth, pleasant mouthfeel.
Step 7
Now, let’s start sautéing! Lightly oil a pot and add all the prepared vegetables (onion, potato, king oyster mushrooms, zucchini) along with 1 tablespoon of minced garlic. Stir-fry over medium heat until the vegetables become translucent. This process brings out their natural sweetness.
Step 8
Once the vegetables are partially cooked, add the drained beef and continue to sauté together.
Step 9
Sprinkle a little black pepper over the beef to eliminate any gamey odors. The aroma of pepper will further enhance the beef’s savory notes.
Step 10
When the vegetables have released some moisture and the beef is cooked through, pour in the entire packet of Pulmuone Clam ‘Gang-doenjang’ Recipe Sauce. Using a store-bought sauce mix makes achieving that authentic, delicious ‘Gang-doenjang’ flavor incredibly easy!
Step 11
Add the mashed tofu to the pot and mix everything well. The tofu will integrate smoothly, balancing the overall taste of the stew.
Step 12
Reduce the heat to low and let it simmer gently. For an extra kick of spice, finely chop and add the 2 Korean green chilies. Their zesty heat will add another layer of complexity to the ‘Gang-doenjang’.
Step 13
Simmering slowly over low heat allows the flavors to meld perfectly. You won’t need to add any extra seasoning! Let it simmer gently for about 10-15 minutes for the best results.
Step 14
Your ultimate ‘Gang-doenjang’, the perfect rice thief, is ready! Spooning it generously over warm rice creates an irresistible dish.
Step 15
Serving the ‘Gang-doenjang’ in a traditional earthenware pot (ttukbaegi) helps keep it warm longer, enhancing the dining experience. Try mixing a generous amount into freshly cooked hot rice and enjoy. It’s a taste you won’t soon forget!
