NJ.com has featured a recipe for "doenjang cream gravy" for the Thanksgiving table. The sauce adds Korean doenjang to classic brown gravy for a deeper savory flavor, and miso can be substituted if doenjang is unavailable. The finished sauce can be refrigerated and made up to 3 days in advance.
NJ.com has featured a recipe for "doenjang cream gravy" to serve at the Thanksgiving table. The recipe, by Eric Kim, originally appeared in New York Times Cooking. Its distinguishing touch is adding doenjang, a Korean fermented soybean seasoning, to familiar brown gravy. According to NJ.com, doenjang adds deep umami and a wine-like flavor to the sauce, and heavy cream stirred in at the end rounds out the taste with a smooth finish.
The recipe starts by melting butter in a medium saucepan over medium heat, then whisking in flour to form a thick paste. After cooking for 1 to 2 minutes, until bubbling, slowly pour in 1 quart (about 0.95 liter) of stock and 1/2 cup of heavy cream, stirring as you go, and simmer for 10 to 15 minutes to reach the right consistency. Next, add the doenjang and 1 teaspoon of Worcestershire sauce, and, if desired, stir in the drippings from the roast turkey. Season with salt and pepper, then, just before serving, top with a little cream and grind black pepper over it.
The original article noted that doenjang is usually labeled "soybean paste" and can be found at Korean and Asian grocery stores or online. If you can't find it, white or red miso can be substituted, and soy sauce can be used in place of Worcestershire sauce. The finished gravy can be made up to 3 days ahead if covered and refrigerated, then reheated over low heat, stirring, before serving.
The original article described the sauce as fairly thin and light. Adding turkey drippings makes it thicker, and when not using drippings, it recommended increasing the butter and flour by 1 tablespoon each. For those making their own stock, it also described a method of simmering 8 cups of water with apple, onion, dried shiitake mushrooms, dried red chili peppers, sage, and turkey neck and giblets (excluding the liver) for 1 to 2 hours.