Instructions

1. 1

   Melt 40 g sugar over medium heat for caramel, add cream, then cool.

2. 2

   Cream butter with brown sugar, then mix in egg and doenjang until smooth.

3. 3

   Mix in cooled caramel, then fold in flour, baking soda, and salt.

4. 4

   Portion into 30 g balls and chill for 20 minutes.

5. 5

   Preheat oven to 180°C; bake cookies with spacing for 12–14 minutes.

6. 6

   Cool on tray for 5 minutes, then transfer to a rack to finish cooling.

Tips

Nutrition (per serving)