Kim Dae-seok's Gang Doenjang

• store-bought soybean paste 3 tablespoons
• homemade soybean paste 1 tablespoon
• gochujang 1 tablespoon
• dried anchovies for broth 15g (cleaned, heads and innards removed, cut into thirds)
• boiled barley rice 1 tablespoon
• filtered water 1 cup (paper cup)
• sesame oil 1 tablespoon
• vegetable oil 1.5 tablespoons
• brown sugar 1 tablespoon
• onion 1/2
• zucchini 1/3
• green onion 1/2
• green chili peppers 2
• red chili pepper 1
• garlic 3 cloves

Recipe 🍳

Cooking tips 💡

• Boiled barley rice helps balance the strong saltiness of gang doenjang, adding a satisfying pop and enhancing umami depth.
• Sautéing the soybean paste in oil first mellows its heavy taste and maximizes sweetness and savoriness through caramelization.
• To prevent fishy odor, lightly sauté the dried anchovies in a dry pan or one with just a hint of vegetable oil before using.

Recommended for 🙋

• ⭐Those who want to taste a deep, savory homemade gang doenjang reminiscent of a grandmother’s country-style cooking.
• ⭐People seeking a versatile wrap paste that pairs perfectly with various fresh greens and isn’t overly salty.
• ⭐Individuals who enjoy unique textures and fun eating experiences, especially the satisfying crunch of barley grains.