#Myeolchi #Gangdoenjang #Bibimbap
Get some doenjang, mix it with rice, and you'll end up gobbling it all down!
Here’s how to make myeolchi gangdoenjang.

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Myeolchi gangdoenjang (Seasoned soybean paste with anchovies)

[Ingredients]

1 tbsp (7g) cooking oil
3 pieces (7g) cleaned anchovies for soup
3 tbsp (60g) traditional doenjang
3/5 tbsp (12g) minced garlic
1/3 tbsp (4g) brown sugar
1/4 tbsp (2g) coarse red pepper powder
3/5 cup (110g) rice water
1/3 cup (20g) green onion
1/5 (50g) onion
1 (10g) Cheongyang pepper

[Directions]

1. Dice the onion finely. Slice the green onion and Cheongyang pepper, then chop finely.
2. Put cooking oil in an earthen pot and stirfry the onion, green onion, and Cheongyang pepper.
(Add more cooking oil if desired.)
3. Remove the bones and gut in the anchovy and tear it into small pieces by hand.
4. Once the onion has become transparent, add the doenjang and continue frying.
5. When the doenjang has been fried thoroughly, add the rice water in small batches.
6. Once thickened, add the cleaned anchovy and stir well.
7. When it starts boiling, add the brown sugar, minced garlic, and coarse red pepper powder and mix.
8. Continue boiling down until it comes to the desired thickness.