Gang Doenjang - Reduced & Thickened Soybean Stew!

5 from 7 votes

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)

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.

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!)

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!