Hearty and Refreshing Clam Doenjang Jjigae (Korean Soybean Paste Stew)
A Recipe for Refreshing and Savory Clam Doenjang Jjigae
I made a refreshing doenjang jjigae using store-bought clam meat! Enjoy this simple and delicious Korean soybean paste stew.
Main Ingredients- 1 pack clams (frozen, thawed)
- 1 potato (medium-sized)
- 1/2 onion
- 1/4 zucchini
- 1/2 pack enoki mushrooms
- 1/2 block firm tofu
- 1 Korean chili pepper (optional, for added spice)
Broth and Seasoning- 500ml rice water (or plain water)
- 1 Tbsp homemade doenjang (soybean paste)
- 1 Tbsp store-bought doenjang (soybean paste)
- 0.5 Tbsp minced garlic (1/2 Tablespoon)
- 500ml rice water (or plain water)
- 1 Tbsp homemade doenjang (soybean paste)
- 1 Tbsp store-bought doenjang (soybean paste)
- 0.5 Tbsp minced garlic (1/2 Tablespoon)
Cooking Instructions
Step 1
Start by preparing your broth base. Using the water from washing rice (called ‘rice water’) adds a deeper, more savory flavor to the stew. If you don’t have rice water, plain water works just fine. While the broth is heating up, proceed with preparing your vegetables.
Step 2
If using frozen clams, thaw them in lukewarm water. This process also helps to rinse away any impurities from the shells. If using fresh clams, rinse them thoroughly under cold water.
Step 3
Once your rice water (or plain water) reaches a rolling boil, add the thawed clams to the pot. Let them cook until they open up.
Step 4
Now for the star of the stew: doenjang! A combination of 1 tablespoon of homemade doenjang and 1 tablespoon of store-bought doenjang creates a well-balanced and rich flavor. Stir the doenjang into the boiling broth until it’s fully dissolved.
Step 5
Add the frozen zucchini first. It will soften nicely and lend a mild sweetness to the broth. If you don’t have frozen zucchini, fresh zucchini can be used as a substitute.
Step 6
The potatoes have been thinly sliced. Since potatoes take a bit longer to cook, add them to the pot along with the zucchini. Let them simmer until they are about halfway cooked before adding the remaining vegetables.
Step 7
Once the potatoes and zucchini are partially tender and the stew comes to a boil again, add the sliced onion. Cook until the onion becomes translucent.
Step 8
When the onions are translucent, it’s time to add the soft tofu and the aromatic enoki mushrooms. Cut the tofu into fairly large cubes to prevent it from breaking apart during cooking. For the enoki mushrooms, trim off the base and separate the strands.
Step 9
For those who enjoy a bit of heat, add the Korean chili pepper that you pre-sliced and froze. Removing the seeds will result in a milder spice, while including them will add a fiery kick.
Step 10
Simmer for a few more minutes to allow all the flavors to meld together beautifully. Your delicious Clam Doenjang Jjigae is now ready! Enjoy it piping hot with a bowl of rice.
