Korean Thick Doenjang Bibimbap
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tofu is mashed into the pot as it simmers and breaks down into the sauce, thickening this gangdoenjang, a reduced soybean-paste sauce for rice, without any starch.
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Zucchini, onion and shiitake are diced small, no bigger than 1 cm. Doenjang varies in saltiness, and the way to adjust is to mix more or less of the finished sauce into the rice.
Ingredients
Instructions
- 1
Dice the zucchini, onion, and shiitake into pieces no larger than 1cm, then pat the firm tofu dry and crumble it into small chunks.
Keeping the pieces similar in size helps them cook evenly and mix cleanly through the rice.
- 2
Dissolve 2.5 tablespoons doenjang in 180ml water until no lumps remain.
If it tastes strong, adjust the amount mixed into the rice after cooking.
- 3
Set a heavy pot over low heat, add 1 tablespoon sesame oil and 1 teaspoon minced garlic, and cook for about 30 seconds.
Stop while the garlic is pale yellow and fragrant because browned garlic can make the sauce taste bitter.
- 4
Add the onion, zucchini, and shiitake, then stir-fry over medium heat for about 3 minutes.
When the onion looks translucent and the zucchini edges begin to soften, pour in the dissolved doenjang mixture.
- 5
Add the tofu and mash it gently with a spatula, then simmer over medium-low heat for 6 to 8 minutes.
Stir often so the bottom does not scorch, reducing until the mixture looks thick and sauce-like.
- 6
Turn off the heat when the mixture falls slowly from the spatula and no watery liquid pools on the bottom.
Divide over 2 cups warm rice and mix thoroughly.
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