Thick Doenjang Stew (Gang Doenjang)
Simmer tofu, shiitake and Korean zucchini in doenjang until the broth thickens and barely covers the ingredients.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 13 min
Scale the recipe
Ingredients
- Firm tofu Drained of the packing liquid and patted dry
- 100 g
- Fresh shiitake mushrooms Stems removed
- 25 g
- Korean zucchini (aehobak) Ends removed
- 80 g
- Onion Peeled
- 45 g
- Large green onion (daepa)
- 15 g
- Cheongyang chili
- 6 g
- Unsalted anchovy and kelp broth
- 1/2 C
Seasonings
- Korean fermented soybean paste (doenjang)
- 3 T
- Korean chili paste (gochujang)
- 1/3 T
- Minced garlic
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Dice the vegetables
Finely dice the fresh shiitake 25 g, zucchini 80 g and onion 45 g into pieces about 6 mm across.
-
Cube the tofu
Pat the tofu 100 g dry and cut into 1 cm cubes. Keep it apart from the vegetables so it stays intact.
-
Slice green onion and chili
Rinse and dry the green onion 15 g and Cheongyang chili 6 g. Remove the chili stem and thinly slice both into rounds.
-
Dissolve the pastes
Put the broth 1/2 C, doenjang 3 T, gochujang 1/3 T and minced garlic 1/2 T in a small pot. Break up any lumps with the back of a spoon.
-
Simmer the vegetables
Add the mushrooms, zucchini and onion. Bring to a boil over medium heat, then reduce the heat to a gentle simmer. Stir and cook about 6 minutes, until the onion turns translucent.
-
Add tofu and reduce
Add the tofu and spoon broth over it without breaking the cubes. Simmer over low heat for about 5 minutes, stirring the bottom occasionally. The stew is ready when a spoon drawn along the bottom leaves a brief trail that fills back in.
-
Finish with green onion and chili
Add the green onion and Cheongyang chili, simmer 1 more minute and turn off the heat. Serve a portion with rice or leafy wraps.
