This Man's Cook Doenjang Sauce Gochu Sobagi
An unusual side dish that turns crisp morning chili peppers into a savory, non-salty bite with a rich doenjang marinade and mashed tofu inside—perfect as a rice-boosting appetizer.
Ingredients needed 3 servings
Recipe
Cooking tips
- Keep the stems intact when cutting the chilies—they act as handles for easier eating and look more appealing.
- Since homemade doenjang tends to be saltier, use store-bought doenjang if possible; if using homemade, increase the tofu amount to balance the saltiness.
- Avoid pre-filling the chilies with the sauce, as osmotic pressure may cause water to form. Store the chilies and sauce separately, and fill just before serving for maximum crispness.
Recommended for
- Those looking to move beyond the usual method of dipping chilies in doenjang for something clean and refined.
- People who prefer healthier meals featuring mild, savory tofu-doenjang wraps without excessive salt.
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