Tofu gang-doenjang (두부 강된장)

Doenjang is a quintessential condiment in Korean cuisine. Perhaps the most wide known usage is the doenjang stew, but I prefer its thicker variant gang-doenjang. It is much saltier and concentrated than its stew variant that’s enjoyed both as a main dish or a side dish.

What to add

This is a really versatile dish. Any vegetables are game here, and you can experiment to get different results. Just be careful to adjust the amount of broth as some vegetables tend to produce a lot more water as it cooks. Some common ones I enjoy:

• potato: the starch helps create a thick consistency so you don’t end up with a watery Gang-doenjang
• onion: adds a subtle sweetness to the dish
• mushroom: adds a chewy texture
• zucchini
• squash or pumpkin: adds sweetness

Some people also enjoy adding thin slices of meat or clams.

How to enjoy

Warm white rice is the most obvious choice here. Also popular are leafy vegetables to wrap the gang-doenjang, either on its own or, again, with rice! I like having boiled cabbage leaves with it especially during lunch or summer when I don’t want to eat too heavy. My mother also loves steamed pumpkin leaves (호박잎) that adds a bit of a bitterness to the taste.

Tofu gang-doenjang (두부 강된장)

A simple, rich and savory tofu stew to enjoy tofu in a new way.

Course: Main Course

Cuisine: Korean

Ingredients Method Notes

Ingredients

  

• doenjang (된장)
• fish broth
• tofu
• potato
• onion
• garlic minced
• chili pepper optional

Method

 

1. Prepare the vegetables. Dice it to very small cubes so that the vegetables cook evenly.
2. To a pot, add fish broth, diced vegetables, and doenjang. Bring it to a boil then keep it a low temperature to cook the vegetables.
3. Add the tofu. You can dice it up like the vegetables, or simply put it in chunks and mash it roughly with a spoon.
4. Once the mixture is at a thick consistency to your liking, add the minced garlic and chilli pepper. Stir so that it mixes with the rest of the ingredients. Boil for just a little longer.

Notes

• Make sure you are using ‘Doenjang (된장)’ and not a ‘Ssamjang (쌈장)’. Ssamjang is considered a condiment (e.g. to Korean BBQ or vegetables), and is commonly eaten raw without further cooking. It is actually made using Doenjang as a base, but on top of it has other ingredients (gochujang, sesame oil etc.)
• Note also that Doenjang being the star ingredient, the type you use will vary the taste of the end dish a lot. For example, some will be a lot more saltier than others, in which case you may need to adjust the saltiness by either adding more broth or the vegetables to balance it out.