Could anyone help me replicate this exact gangdoenjang recipe? Would love to eat this at home.
Could anyone help me replicate this exact gangdoenjang recipe? Would love to eat this at home.
by corychung
7 Comments
corychung
I use to work korean bbq as a server here in the U.S. However, I forgot to write the recipe down for this. Never learned how to make it, I just served it.
I know that there’s obviously soybean paste in here. There has to be right? And then I remember a drizzle of sesame oil and diced jalapeno slices were added on top of the “gangdoenjang soybean mixture” and then cooked on high. The mixture usually only covered the bottom of the ttukbaegi, so it would create like a slight crust almost. Once bubbling, it was ready to serve.
I feel like there’s mashed tofu in it too? I could be wrong.
This is the one food I missed eating on my lunch break when working as a korean bbq server. It was always so good with rice.
LOL 🤣 “Exact” is an unreasonable ask! How do we know how a random professional cook/chef makes their product? They’re all trying to be better than their competitors somehow.
Fomulouscrunch
Bro, you don’t even mention the restaurant you ate it. Calm down.
maidenlush
Can you just ask someone at the restaurant? I mean it’s impossible for us to know this unless someone else here worked at the exact same place as you.
rosemary_cracker
Kongbiji jjigae is a stew made with creamy purée of soaked soybeans. A classic! My grandma used to make this every so often. Tons of recipes online if you look up kongbiji jjigae. There’s diff styles too, my grandma makes one with kimchi and pork mixed in which is super tasty!
7 Comments
I use to work korean bbq as a server here in the U.S. However, I forgot to write the recipe down for this. Never learned how to make it, I just served it.
I know that there’s obviously soybean paste in here. There has to be right? And then I remember a drizzle of sesame oil and diced jalapeno slices were added on top of the “gangdoenjang soybean mixture” and then cooked on high. The mixture usually only covered the bottom of the ttukbaegi, so it would create like a slight crust almost. Once bubbling, it was ready to serve.
I feel like there’s mashed tofu in it too? I could be wrong.
This is the one food I missed eating on my lunch break when working as a korean bbq server. It was always so good with rice.
Exact?
You could try Maangchi’s recipe https://www.maangchi.com/recipe/gang-doenjang
LOL 🤣 “Exact” is an unreasonable ask! How do we know how a random professional cook/chef makes their product? They’re all trying to be better than their competitors somehow.
Bro, you don’t even mention the restaurant you ate it. Calm down.
Can you just ask someone at the restaurant? I mean it’s impossible for us to know this unless someone else here worked at the exact same place as you.
Kongbiji jjigae is a stew made with creamy purée of soaked soybeans. A classic! My grandma used to make this every so often. Tons of recipes online if you look up kongbiji jjigae. There’s diff styles too, my grandma makes one with kimchi and pork mixed in which is super tasty!