Main ingredients 🥩
store-bought galbidoenjanggochujangonionzucchinifresh potatoperilla oilminced garlicgreen oniongreen chili peppersoju
Lim Sung-geun's All-Purpose Gangjungjang
Enhanced with the rich flavor of store-bought galbi and balanced in consistency with fresh potato juice, this week-long all-purpose gangjungjang is not overly salty and perfect for mixing generously into rice or using as a wrap sauce.
🙋 Recommended for
- ⭐ Those who want to make a large batch of hearty, satisfying side dish to enjoy with rice when lacking appetite
- ⭐ People looking to create a versatile wrap sauce that’s not salty, with balanced sweetness from vegetables and a deep savory flavor
Ingredients needed 🛒6 servings
- store-bought galbi 1 piece
- doenjang 500g
- gochujang 100g (about 5 tablespoons)
- onion 1 large
- zucchini 1 large
- fresh potato 2 pieces
- perilla oil (or sesame oil) 2 tablespoons
- minced garlic 2 tablespoons
- sugar half tablespoon
- green onion 1 bunch
- green chili pepper to taste
- rice washing water 1 cup
- soju 1/3 cup
Recipe 🍳
- Prepare store-bought galbi by cutting it into large pieces or tearing it apart by hand to preserve its chewy texture.
- Cut 1 onion, 1 zucchini, and 1 potato into 1–2 cm cubes.
- Heat 2 tablespoons of perilla oil in a pot, then add the prepared galbi along with the diced onion, zucchini, and potato.
- Add 500g of doenjang, 100g of gochujang, 2 tablespoons of minced garlic, half a tablespoon of sugar, and 1 cup of rice washing water. Stir well and bring to a boil.
- Once vegetables are about halfway cooked and starting to release moisture, add chopped green onion and green chili pepper and simmer together.
- Grate the remaining 1 potato and extract its juice. Add the juice to the boiling gangjungjang to thicken and adjust the consistency.
- For longer storage, add 1/3 cup of soju and simmer briefly to finish.
- Cut galbi and vegetables (onion, zucchini, 1 potato) into large pieces.
- Heat perilla oil in a pot and add all prepared ingredients.
- Add doenjang, gochujang, garlic, sugar, and rice washing water; stir well and bring to a boil.
- When vegetables are about halfway cooked, add green onion and green chili pepper.
- Grate the remaining potato and add the juice to thicken the broth.
- Add soju for long-term storage and simmer briefly to finish.
Cooking tips 💡
- Avoid overcooking the vegetables in the gangjungjang, as they may become mushy—cook just until they're half-done to maintain a crisp texture.
- Instead of using starch powder to prevent thinning, adding fresh potato juice enhances the depth of flavor and adds a rich, savory note.
- Adding 1/3 cup of soju at the end helps eliminate any off-flavors and provides a sterilizing effect, allowing the gangjungjang to be stored in the refrigerator for more than a week.
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