Gang Doenjang - Reduced & Thickened Soybean Stew.
Gang Doenjang is one of my go-to healthy meals that I look forward to eating from time-to-time.
Whenever I have too much fast food. Or a big basket of fried foods. Or a few meals without enough greens...
Gang Doenjang Stew is perfect – it's like a reset switch for my body.Gang Doenjang is almost identical to Doenjang (Soybean) Stew except that it has been thickened into a chunky texture.
In Korea, we like to use Gang Doenjang as a topping for lettuce wraps or scooped over freshly cooked rice as Bibimbap.
Grab a piece of lettuce. Then a spoonful of rice. Topped off with a spoonful of Gang Doenjang – it's light, nutritious and very delicious!
So what does it taste like?
Gang Doenjang itself tastes earthy, savory and hearty – as its reduced with root vegetables and tofu. It reminds me of a Korean Version of Mapo Tofu.
If you’re fan of Doenjang Stew, you'll absolutely love this reduced, thickened version!
Cooking Notes for Gang Doenjang:
Gang Doenjang (like Regular Doenjang Stew) is meant to be eaten with rice – so get it cooking in the background.
When you wash rice, empty the water from the first rinse. On the second rinse, save the residual water (1 cup’s worth). This starchy water will serve as our broth and bring together the different flavors from the fresh veggies, rich doenjang and spicy gochujang.
Now for a deeper flavor, you can replace the rice water with Anchovy-Kelp Stock Broth (or Vegetable Stock Broth).
In our recipe, we’ll add a small amount of Gochujang (½ Tablespoon). This adds just a slight spicy kick to the earthy soybean paste - I recommend it.
If you've added-in the Gochujang paste, there’s no need to add-in the Gochugaru flakes (optional).
I included both as I like it slightly spicier.
Conversely, if you don’t have Gochujang paste on hand, it’s okay to substitute with Gochugaru flakes.
Furthermore, I also chopped in 3 Spicy Chili Peppers – as they add a nice green color to the earthy-brown stew. But this could be slightly spicy for many people...
... you can skip the chili peppers if you don’t want it spicy (or add-in only 1 chili pepper for a slight subtle kick and green color!)
Finally - if at some point, the broth reduces too much – add in a dash of more rice water (or stock broth).
This is a fail-proof recipe!
You can store any leftovers in a Tupperware container in your refrigerator. Eat cold or reheat in the microwave - tastes even better the next day!
Neighbors, I hope you enjoy this simple but nutritious recipe. Consider making it when you need a healthy meal!
If you do try it, tag us on IG – as we love flipping through your pics in the morning!
-Daniel out! 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 1 Cup Rice Water (Or use Anchovy-Kelp Broth or Veggie Broth)
- 1 Whole Potato
- 1 Whole Onion
- ½ Block Firm Tofu (150 grams)
- 3 Shiitake Mushrooms
- 1-2 Cheongyang Chili Peppers (Optional)
- 3 Tablespoons Doenjang Paste
- 1 Tablespoon Minced Garlic
- ½ Tablespoon Gochujang Paste
- ½ Tablespoon Gochugaru Flakes (Optional) (If you use gochujang paste, okay to skip gochugaru flakes)
- ½ Tablespoon Honey (Or Use Maesil if you have it)
Gang Doenjang Meal
- Few scoops of Rice
- Few pieces of Lettuce
Make Rice Water
- Rinse rice under running water. Throw out the water after the first rinse. Rinse the rice a SECOND time and save the residual water (set aside 1 cups worth) - we'll use it as broth. Then continue cooking your rice as you normally would.
- Note: You can skip the rice water and use 1 Cup of Anchovy-Kelp Broth or 1 Cup of Veggie Stock broth instead.
- Peel and finely dice 1 onion into small pieces. Next, peel and dice 1 potato into small cubes.
- Then dice 3 Shiitake mushrooms into small pieces.
- Finely chop 1-2 Cheongyang Chili Peppers (Note: I used 3 peppers in the video as I like it slightly spicier - but I recommend using only 1 or 2 chili peppers for your first time)
- Dice ½ a block of tofu (150 grams) into small cubes.
- Mince garlic cloves and set aside 1 Tablespoons worth.
Make Gang Doenjang
- Place some cooking oil into a wok. Then add in the diced Shiitake mushrooms. Stir-fry it around until the mushrooms start to sweat.
- Then add in the diced onions. As well as the diced potatoes. You can add a dash of more cooking oil if you need. Then stir-fry everything together!
- Once the onions start to turn translucent, add in ⅔ cup of the Rice Water (or Anchovy & Kelp broth).
- Then add in 3 Tablespoons of Doenjang. Mix it thoroughly into the rice water until it becomes dissolved.
- Then add-in Minced Garlic (1 Tablespoon).
- Then add-in Gochujang paste (½ Tablespoon). (Note: You can also add ½ Tablespoon of Gochugaru flakes if you want it spicier)
- Then add in ½ Tablespoon of Honey (or Maesil if you have it).
- Then add in the Tofu cubes.
- Add in the Chopped Chili Peppers as well (optional).
- Mix everything around for a few minutes. Then add-in ⅓ cup of the remaining Rice Water (or Anchovy & Kelp Broth).
- Let the stew reduce until the potatoes turn soft and it turns into a chunky texture - as shown in the video. (Note: If it reduces too much, its okay to add a bit more broth or dash of water)
- Once potatoes turn soft, turn off the heat. Give it a final taste - again, feel free to add a splash of more broth if it tastes too strong or spicy. (But the taste should be on point!)
How to Eat - 2 Ways
- Enjoy this Gang Doenjang as Lettuce Wraps: Place a scoop of hot rice onto lettuce and then scoop on some Gang Deonjang. Carefully fold it up and eat it like a lettuce wrap!
- Or Enjoy this Gang Doenjang as Bibimbap: Place a few scoops of the Gang Doenjang over hot rice and mix it together thoroughly. Bon Appetit!