Gangdoenjang (Hearty Soybean Paste Stew)
A hearty, savory soybean paste stew that is perfect when you have no side dishes or little appetite. Packed with shiitake mushrooms and plenty of vegetables and simmered until thick, it is great spooned over rice or used as a dip for lettuce wraps.
Ingredients
Vegetables
- Shiitake mushrooms4 large
- Carrot1/3
- Onion1/2
- Korean zucchini1/3
- Cheongyang chili5
- Green onion1 stalk
Seasoning
- Water2 cups
- Doenjang (soybean paste)3 tbsp
- Gochujang1 tbsp
- Minced garlic2 tbsp
- Chili powder1 tbsp
- Sugar1 tbsp
- Black pepperA little
- Sesame oilA little
Directions
- 1
Prepare the vegetables for the gangdoenjang. Dice the carrot, onion, and Korean zucchini into small cubes, as you would for fried rice.
- 2
Finely chop the Cheongyang chili and green onion. Adjust the spiciness with the amount of chili.
- 3
Finely chop the shiitake mushrooms, stems included, and prepare a generous amount as the main ingredient.
- 4
Put all the chopped vegetables into a pot.
- 5
Add all the seasonings except the sesame oil.
- 6
Turn the heat to medium and start simmering, stirring well to combine.
- 7
Keep simmering over medium heat until the mixture thickens somewhat, stirring occasionally so it does not stick to the bottom.
- 8
When the liquid has reduced by more than half, lower the heat to low and keep stirring constantly as it simmers.
- 9
The liquid gradually cooks down.
- 10
Once the liquid has cooked down completely and turned thick, drizzle in a little sesame oil, stir, and turn off the heat right away.
- 11
Serve it generously in an earthenware pot, and your umami-rich gangdoenjang — made from the natural broth of the vegetables — is ready.
Tips
No separate broth is needed — the shiitake and vegetables release plenty of natural umami as they simmer. Adjust the heat with the amount of Cheongyang chili, and store it in the fridge once fully cooled.