Main ingredients
soybean pastegochujangzucchinioniongreen chili pepperred chili pepperdried shiitake mushroomscalliontofuperilla oildried anchovy powderjoseong syruproasted soybean flour
This Man's Cook Non-Salty Gangjungjang
A low-sodium gangjungjang with a rich, savory umami flavor achieved by adding roasted soybean flour to balance the saltiness, perfect for mixing generously into rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- Sautéing the pastes in perilla oil first removes their raw, pungent odor and brings out their deep, savory flavor and umami richness.
- Zucchini breaks down easily when cooked too long, so cutting it slightly larger than other vegetables helps maintain better texture.
- The final addition of roasted soybean flour balances the overall saltiness without compromising the authentic taste of gangjungjang, adding a smooth, rich savoriness.
Recommended for
- Those who enjoy gangjungjang but find store-bought versions too salty and overwhelming.
- People looking for a non-salty seasoning sauce that can be generously layered on bibimbap or wrapped rice.
- Those wanting to achieve deep umami flavor using only soybean flour and dried anchovy powder, without added seasonings.
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