Kkang dwaen jang

The first time I had this salty concoction was last summer when my parents stayed with us. One day, my mom made a small panful after speaking on the phone with my grandmother. (Note: My mom called her mom EVERY week. She’s such a good daughter!) After stinking up the apartment with the sweet smell of beef and dwaen jang, she was noshing away at a bowlful of goodness. I definitely wanted to try some of it.

What is it? I asked.

It’s something your grandmother makes these days.

What is it?

She made it a few times while she was here. Since it was my grandma’s recipe, I assumed that its origins were in back-in-the-good-old-days North Korea. Anyway, I never actually witnessed my mom making it from start to finish, but I had a hankering for it the past few months and tried to replicate it several times. But each time my efforts ended up in the compost basket (I know, sooo S.F.). Finally, I called her and asked her how she made it.

You shouldn’t eat it if you have high blood pressure.

I don’t care. Just tell me what goes in it.

Well, there’s (lists ingredients). Why don’t you try it and come up with your own recipe.

It took me three tries and this last one came close to what I experienced last summer. I also bought a bunch of non-seasonal red leaf lettuce and it was the greatest combination of flavors and textures. Recently, my mom made it for my sister and her husband and they scooped it up with cold crisp Napa cabbage leaves. I’m going to try that next time!

Kkang dwaen jang

2 tablespoons vegetable oil
8 -10 oz. beef round, diced
1/3 cup dwaen jang
1/2 cup water
7-8 oz. tofu
5 Korean chili peppers, sliced (I had 4-inch peppers)
2 garlic cloves, roughly chopped (This is my “flair” to the recipe)