![]() ![]() Just put a few leaves of lettuce on your palm, add some rice, add some gang-doenjang, and wrap it up over itself and eat. Ssam style is the same way to eat Korean BBQ and dishes like bo-ssam (pork wraps) and apple ssamjang. The best way to eat is ssam (쌈) style, in Korean wraps. You can keep the leftovers in the fridge for up to 3 days, and then reheat on the stove or in a microwave oven before serving. Remove from the heat and serve right away with white fluffy rice or multi-grain rice and a variety of lettuce.Sprinkle with green onion and garnish with squash blossom (if you use it).Open and turn up the heat to high heat and cook another 5 minutes, stirring occasionally to keep the bottom of the pot from being burnt, until its nice and a little thick.Cover and boil for 10 minutes over medium high heat, stirring it a few times with the wooden spoon.Stir the bean paste so it’s well mixed in. Add potato, onion, green chili pepper, and zucchini and stir for about 3 minutes until the potato looks half translucent.Stir with a wooden spoon for about 2 minutes until the beef is no longer pink. Add the vegetable oil, ground beef, clams, and garlic.Heat an earthenware pot or a sauce pan (that can hold at least 6 cups) over medium high heat.1 squash blossom (optional), washed and sliced a few times.½ cup Korean fermented soybean paste (doenjang).zucchini (about ½ cup), cut into ¼ inch cubes.1 large onion, cut into ¼ inch chunks ((about 1½ cup).1 large potato, peeled, cut into ¼ inch cubes (about 1½ cup). ![]() But if you don’t like spicy things, just use mild peppers or skip them. I use spicy green chili pepper for this because they always enhance any doenjang-related stew. Another great way to eat it is to mix 1 or 2 spoonfuls of gang-doenjang with multigrain rice, hot pepper paste (gochujang), some chopped kimchi and toasted sesame oil, for a quick bibimbap. It means “strong,” or “thick.” Basically this is doenjang-jjigae except thicker and saltier, so you can use it as a dipping sauce with your rice on a lettuce leaf. The difference between gang-doenjang and doenjang-jjigae is that one word: gang. It’s considered a summer dish, because that’s when greens are the best, but of course you can have it at any time of year. The best way to eat it is with some freshly-made multigrain rice and wrapped in fresh, in-season leafy vegetables. Gang-doenjang (강된장) is a reduced and thickened fermented soybean paste stew, usually served as a dipping sauce for Korean lettuce wraps (ssam:쌈). It’s earthy, savory, and hearty, and full of fresh chopped vegetables and a bit of meat and/or seafood. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |