Let me guess! You bought this Doenjang (Korean Soybean Paste) to make something delicious. But sadly, it’s been used only once or twice, and you never looked back. If this is you, you came to the right place. Today, I will show you 4 amazing recipes with this lovely doenjang. Alright, are you guys ready? Let’s get started!
Gochu Doenjang Muchim
Ingredients:
- 7 oz (200g) mild chili peppers (or bell pepper, cucumber)
- 1/2 tbsp toasted (ground) sesame seeds
- 1 tbsp toasted sesame oil
Dressing:
- 2.5 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp minced garlic
- 2 tbsp light corn syrup
Instructions:
1. Cut the chili peppers into bite-sized pieces.
2. In a mixing bowl, mix together Korean soybean paste, Korean chili pepper flakes, garlic, and corn syrup.
3. To the mixing bowl, add the chili peppers and gently toss together.
4. Add the ground sesame seeds (1/2 tbsp) and sesame oil (1 tbsp). Toss again. Serve with a bowl of hot rice. Enjoy~!
Doenjang Ramyun (1 serving)
Ingredients:
- 1/4 yellow onion
- 1 tbsp Korean soybean paste (doenjang)
- 2.5 cups (600ml) water
- 1 pack of spicy Korean ramyun
- 1/2 tbsp minced garlic
- 1/2 tbsp Korean chili pepper flakes (optional)
Toppings (optional):
- soft (or hard)-boiled egg
- green onion
- thinly sliced pork belly (or beef)
- fresh (or blanched) mung bean sprouts
Instructions:
1. Bring a pot of water to a boil and make soft (or hard)- boiled eggs.
2. Thinly slice the onion and green onion.
3. Get your pot over medium heat. Once the pan is heated, add the pork belly. Once they’re cooked through, remove them from the pot and set aside.
4. Reduce the heat to low and add Korean soybean paste (1 tbsp) and cook until fragrant. Be careful not to burn! Add 2.5 cups (600ml) of water, and ramyun packets to taste (1/2 to 2/3). Bring it to a boil over high heat.
5. Once it starts to boil, add the onion, garlic, ramyun noodles, and Korean chili pepper flakes (if using). Cook for 4 minutes or until the noodles are cooked through.
6. Garnish with pork, green onion, mung bean sprouts, and soft-boiled egg. Enjoy~!
Doenjang Jjigae (3 servings)
Ingredients:
- 1-2 green onions
- 1 green chili (optional)
- 1 mild red chili (optional)
- 3.5 oz (100g) Korean radish (or daikon radish)
- 3.5 oz (100g) zucchini
- 1/2 yellow onion
- 2 shiitake mushrooms (or oyster, enoki, button mushrooms)
- 5 oz (150g) medium-firm tofu (or firm tofu)
- 4 cups (960ml) water
- 3.5 oz (100g) beef (or clams, shrimp)
- 6 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1/2 tbsp Korean beef stock powder (dasida)
Instructions:
1. Thinly slice the green onions and chili peppers (if using). Cut the radish, zucchini, onion, mushrooms, and tofu into bite-sized pieces.
2. In a pot, add 4 cups (960ml) of water, radish, beef, Korean soybean paste, Korean chili pepper flakes, and minced garlic. Give it a good stir until you can’t see any big chunk of soybean paste. Bring it to a boil over medium-high heat for about 10 minutes.
3. Add all the ingredients (except the tofu) and let it continue to boil for about 7 to 10 minutes. Taste and add more doenjang if necessary. Optionally, add Korean beef stock powder (1/2 tbsp).
4. Optionally, transfer it to a ttukbaegi. Garnish with tofu, green onions, and chili peppers (if using). Once it’s back up to a boil, serve with a bowl of hot rice. Enjoy~!
Maekjeok (2-3 servings)
Ingredients:
- 1.1 lb (500g) thinly sliced pork belly (or pork shoulder, loin)
- 1 yellow onion
- 1 green onion (optional), to garnish
- neutral-tasting oil, to coat
- generous pinch of toasted sesame seeds, to garnish
Marinade:
- 2.5 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 3 tbsp mirin
- 1 tbsp minced garlic
- 1 tbsp light corn syrup
- 1 tbsp toasted sesame oil
- black pepper, to taste
Instructions:
1. In a mixing bowl, mix together Korean soybean paste, soy sauce, oyster sauce, sugar, mirin, garlic, corn syrup, sesame oil, and black pepper to taste.
2. Give it a few slashes on both sides of the pork. Cut it into bite-sized pieces. Put them into the mixing bowl and gently massage. Cover and let it marinate in the fridge for about 30 minutes.
3. Slice the onion into thin strips. Soak them in cold water.
4. Thinly slice the green onion (if using).
5. Add a splash of oil into a pan and wipe off the excess. Heat it over medium heat. Add the pork and cook until golden brown.
6. In the meantime, take out a cast-iron pan and heat it over medium heat. Once it’s nice and hot, add some oil along with the sliced onion. Place all the pork on top of the onions. Optionally, hit it with a blowtorch.
7. Sprinkle on some green onion (if using) and sesame seeds. Serve it with a bowl of hot rice. Enjoy~!
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