Solo Cooking God Mushroom Gyeongjodang
A rich, savory clay pot gyeongjodang made by dissolving soybean paste and gochujang in a pot, then boiling it with a mountain of finely chopped shiitake and enoki mushrooms. Perfect as a rice thief dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- At first, the broth may seem too little and the mushrooms too many, making it look like it will overflow. But enoki mushrooms quickly lose their texture when heated and release a large amount of juice, so do not add more water.
- Although no meat or seafood is used, adding a small amount of chicken stock gives the dish a deep, rich broth flavor similar to that of a high-end restaurant.
- Cook this slightly saltier and thicker than regular doenjang jjigae to ensure the seasoning is just right when mixed with rice, making it an excellent rice thief.
Recommended for
- Those who want a rich, thick gyeongjodang without meat and enjoy mixing it with rice in one bowl.
- People looking to efficiently use up leftover shiitake and enoki mushrooms in bulk.
- Those craving a simple yet nourishing rustic home-style meal in a clay pot on days when appetite is low.
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