Main ingredients 🥩
minced porkcabbagedoenjanggochujanggarlicchicken stockgreen chili peppersesame oiltoasted sesame seeds
Solo Cooking God Cabbage Gangdoenjang
A mouthwatering, moist, sweet-and-savory pork doenjang stew made without a single drop of water, using only cabbage's natural moisture—perfect as a rice-munching side dish.
🙋 Recommended for
- ⭐ Those seeking a non-salty, sweet, and addictive doenjang recipe
- ⭐ People needing to use up large amounts of leftover cabbage
Ingredients needed 🛒2 servings
- generous amount of cooking oil
- minced pork (back leg) 100g
- cabbage 1/2 head
- doenjang 1.5 tablespoons
- gochujang 0.5 tablespoon
- minced garlic 1 tablespoon
- sugar 0.5 tablespoon
- chicken stock 0.25 tablespoon
- green chili pepper 1
- sesame oil 1 tablespoon
- toasted sesame seeds a pinch
Recipe 🍳
- Coat a pan generously with cooking oil and heat it up.
- Add 100 g minced pork, preferably an economical hind-leg cut, spread it out evenly, and stir-fry.
- When the surface of the pork is no longer pink, start adding the thinly sliced cabbage.
- Do not add the entire half head of cabbage at once; add it one handful at a time so it is easier to stir-fry.
- As the cabbage softens and releases moisture, add the remaining cabbage and continue stir-frying.
- When the cabbage has fully wilted and the pan becomes lightly saucy, add 1.5 tablespoons doenjang and 0.5 tablespoon gochujang.
- Add 1 tablespoon minced garlic, 0.5 tablespoon sugar, and 0.25 tablespoon chicken stock, then mix well and stir-fry as if reducing the sauce.
- Finish by adding 1 chopped Cheongyang chili, 1 tablespoon sesame oil, and toasted sesame seeds, then stir-fry briefly once more.
- Sauté minced pork in oil, then gradually add sliced cabbage and cook down until it wilts.
- When cabbage releases its moisture, add doenjang, gochujang, minced garlic, sugar, and chicken stock, then stir-fry until thickened.
- Finish with green chili pepper, sesame oil, and toasted sesame seeds for a spicy, nutty touch.
Cooking tips 💡
- Cabbage releases a lot of water during cooking, so avoid adding any extra liquid—this prevents a soggy texture and enhances flavor concentration.
- Serve the finished gyeong-doenjang generously over steamed white rice, or enjoy it as a wrapped rice bowl with lettuce and perilla leaves for a delicious side dish.
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