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Korean Soybean Stew Variation Gangdweanjang
Gangdweanjang, literally translates to strong soybean paste soup in Korean as it is much thicker than the regular dweanjang-jjigae and has more intense flavour with the addition of gochujang. It can be enjoyed as a bibimbap sauce or sauce to be put into vegetable wraps with rice. The picture shows both options- the rice and the stew are drizzled with sesame oil ready to be mixed up into bibimbap and you just have to wrap it in steamed cabbage or any other leafy greens of choice to turn them into ssam (Korean wraps)!
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