Gang-doenjang is usually brought to the table sizzling in an earthenware pot. The salty, earthy, beefy stew is thickened with some potatoes and made a little sweet with onions. I like to serve it in the classic Korean style—with some steamed cabbage that you use to wrap some rice and stew into little packages and pop into your mouth.
Serves 4
INGREDIENTS
- 1 teaspoon vegetable oil
- 2 garlic cloves, minced
- 3 ounces lean ground beef (about ½ cup)
- ¾ cup chopped onion
- 1 medium russet potato, peeled and cut into ¼-inch cubes (about ¾ cup)
- 1 green Korean chili pepper (cheong-gochu), stemmed and chopped
- ¼ cup fermented soybean paste (doenjang)
- ½ cup water
- Fluffy white rice
- Steamed cabbage
INSTRUCTIONS
- Heat a 3-cup flameproof earthenware pot or a medium saucepan over medium heat. Add the vegetable oil, garlic, and beef and stir-fry until the beef is no longer pink, a few minutes.
- Add the onion, potato, and chili pepper and cook, stirring, until the vegetables are beginning to soften, about 5 minutes. Add the soybean paste and water and mix well with a wooden spoon. Cover, turn the heat down to low, and cook for about 10 minutes. The vegetables should be fully cooked but not mushy. Uncover and stir.
- Spoon some rice onto a cabbage leaf, top with some stew, roll up, and enjoy.
