Kim Dae-seok's Gomchwi Doenjang Jangajji

• 650g gomchwi
• 1 tbsp flour
• 200ml water
• 1/2 piece ginger
• 1 red chili pepper
• 3 cheongyang chili peppers
• 1 handful whole garlic
• 6 tbsp doenjang (soybean paste)
• 5 tbsp jin-ganjang (soy sauce)
• 3 tbsp anchovy fish sauce
• 3 tbsp plum extract
• 1/2 cup soju (100ml)

Recipe 🍳

Cooking tips 💡

• Cooking a flour paste and mixing it into the sauce provides food for lactic acid bacteria, which helps fermentation proceed cleanly and acts as a key to creating a deep flavor for the jangajji.
• Roasting the ginger in a dry pan removes its characteristic sharp and acrid taste, leaving only a luxurious and savory flavor that subtly lingers in the sauce.
• Three to four days after making the jangajji, the gomchwi will release its own vegetable juices and wilt. Flipping the top and bottom layers inside the container once will help it age more evenly.

Recommended for 🙋

• ⭐Those who want to store and enjoy the unique bitter aroma of spring gomchwi for a long time using a soft and deep-flavored traditional soybean paste sauce.
• ⭐Those who want to complete a high-quality fermented side dish by adding the meticulous tips of a traditional chef, such as flour paste and roasted ginger.