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Korean · Side

Halloumi Mash in doenjang

Our tested Glazed Halloumi Mash: fermented, generous, and balanced with doenjang. Serves 4 people with plenty to go around.

4.7 from 2,425 cooks
Prep15 min
Cook30 min
Serves4
LevelMedium
Free to cook
Halloumi Mash in doenjang
Method

How to cook it

Prep everything first: chop the aromatics, measure the doenjang elements, and pat the halloumi dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the halloumi and glaze until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the gochujang and the rest of the doenjang flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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