Salted Doenjang Caramel Cookies
Quick answer
- Total time
- 39 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Caramel made from 40 g of melted sugar loosened with cream goes into a brown-sugar butter dough, along with a tablespoon of sieved doenjang, Korean fermented soybean paste.
Read more
At roughly 1 to 2 percent of the dough, the doenjang stays behind the sweetness and leaves just a salty, fermented edge at the finish. Pressing the centers lightly right out of the oven makes them chewier.
Ingredients
Instructions
- 1
Spread 40 g sugar evenly in a small saucepan and melt it over medium heat without stirring.
When the edges turn amber, lower the heat so the caramel does not burn before the center melts.
- 2
Add 30 ml heavy cream a little at a time to reduce splattering, stirring with a spatula.
Once the lumps dissolve and the caramel looks glossy, transfer it to a bowl and cool until just lukewarm.
- 3
Beat 110 g unsalted butter with 90 g brown sugar until soft and slightly lighter.
Add the egg and 1 tablespoon strained doenjang, then mix until the paste disappears and the dough base looks smooth.
- 4
Mix in the cooled caramel until the color is even.
Add 210 g all-purpose flour, 0.5 teaspoon baking soda, and 1 g salt, then fold gently just until no dry streaks remain.
- 5
Portion the dough into 30 g balls and chill for 20 minutes before setting them on the tray.
When the surface firms up, the cookies spread less and the edges bake with a cleaner shape.
- 6
Bake in a 180°C oven with space between the dough balls for 12-14 minutes.
Pull them when the edges deepen in color and the centers still look slightly soft, then cool 5 minutes before moving to a rack.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Sticky Toffee Pudding
all-purpose flour, unsalted butter
Gangjeong Crunch Cookies (Korean Rice Flour Nut Cookies)
all-purpose flour, unsalted butter
Oatmeal Raisin Cookies
all-purpose flour, unsalted butter