Savory Squid Gang Doenjang (Thick Soybean Paste Stew)
A savory, thick doenjang stew simmered down with squid and tofu in very little broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This gang doenjang is simmered down with less broth than a typical jjigae, making it rich and savory. Sautéing the squid and pastes together before adding the rice-water anchovy broth creates a deep flavor, making it perfect for lettuce wraps or mixing with warm rice. It yields 2 to 3 servings and comes together easily.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Squid1/2
- Tofu1/2 block
- Onion1/3
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Large green onion (daepa)1/4 stalks
- Doenjang (Korean soybean paste)2 tbsp
- Gochujang (Korean red chili paste)1 tsp
Seasoning
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
Rice-Water Anchovy Broth
- Water from washing rice2 cups
- Dried soup anchovies5
- Dried kelp (dasima)1 sheet (5 cm square)
- You can use ground beef or pork instead of squid, and vegetables like potatoes, mushrooms, or zucchini also work well.
- Homemade doenjang varies in saltiness, so adjust the amount to taste.
Steps
1. Add the dried soup anchovies and dried kelp (dasima) to 2 cups of water from washing rice (use the water from the second rinse). Once it comes to a boil,
reduce the heat to low and simmer until reduced to 1 cup.
2. Cut all ingredients into small dice or slice them thinly as shown in the picture.
You can also mash the tofu.
You can use ground beef or pork instead of squid, and feel free to include potatoes, mushrooms, or zucchini as well.
3. In a heated pan, drizzle a little toasted sesame oil and add the squid, doenjang (Korean soybean paste), and gochujang (Korean red chili paste), then stir-fry together.
Once the squid is cooked and the pastes are thoroughly mixed...
Homemade doenjang varies in saltiness, so adjust the amount to taste.
4. Pour in 1 cup of the anchovy broth made with rice-washing water.
5. Once the broth comes to a rolling boil, add the onion and let it boil vigorously...
6. Add the tofu, the remaining vegetables (Cheongyang chili pepper, red chili pepper, large green onion), and the seasonings (gochugaru, minced garlic, mirin).
Simmer gently until the ingredients peek slightly above the reduced broth, and it is done.
Ppunwife's tips
- Homemade doenjang varies in saltiness, so adjust the amount to taste.
FAQ
Can I use meat instead of squid?
You can use ground beef or pork instead of squid, and adding vegetables such as potatoes, mushrooms, or zucchini also works well.
How should I adjust the seasoning when using homemade doenjang?
Homemade doenjang varies in saltiness from batch to batch, so taste as you go and adjust the amount accordingly.
Does the tofu have to be diced?
You can cut it into small dice, or mash it before adding if you prefer.
