Hearty Clam and Winter Cress Doenjang Guk (Soybean Paste Stew)
How to Make a Fragrant Clam and Winter Cress Doenjang Guk
Today, I’m sharing my recipe for a delightful #DoenjangGuk featuring #Clams and #WinterCress, which I recently enjoyed. This #SoybeanPasteStew is both savory and aromatic, capturing the essence of spring. With the addition of clams and shiitake mushrooms, it makes for a wonderfully comforting #MorningStew. Winter cress, a quintessential spring edible, is a true gift from nature. I couldn’t resist gathering some from my yard to make this nourishing stew and other dishes. This #SeasonalDish, made with warming winter cress, is perfect for savoring the spring season.
Stew Ingredients- Prepared Winter Cress 100g
- Clams 120g
- Shiitake Mushrooms 3 pcs, thinly sliced
- Onion 1/4 pc, thinly sliced
- Green Onion 10cm, chopped
- Cheongyang Pepper 1 pc, chopped (optional, for heat)
- Red Chili Pepper 1 pc, chopped (for color)
Broth Seasoning Ingredients- Doenjang (Soybean Paste) 2 Tbsp
- Gochujang (Chili Paste) 0.5 Tbsp
- Minced Garlic 1 Tbsp
- Anchovy Sauce or Fish Sauce 1 Tbsp (for umami)
- Rice Water 600ml
- Broth 800ml (water or anchovy/vegetable broth)
- Doenjang (Soybean Paste) 2 Tbsp
- Gochujang (Chili Paste) 0.5 Tbsp
- Minced Garlic 1 Tbsp
- Anchovy Sauce or Fish Sauce 1 Tbsp (for umami)
- Rice Water 600ml
- Broth 800ml (water or anchovy/vegetable broth)
Cooking Instructions
Step 1
How to prepare winter cress: Winter cress often has a reddish hue, unlike spring varieties. After harvesting, the roots can be quite muddy. To clean them thoroughly, wash the cress well in water and then soak it for 10-20 minutes. This will help loosen and remove all the dirt. Gently scrape the root ends with a knife and trim away any unsightly bits from between the roots and stems. If the bunches are large, cut them into 2-4 sections.
Step 2
Prepare the other ingredients for a beautiful presentation. Cut the prepared winter cress into bite-sized pieces, about 1-2 cuts. Thinly slice the shiitake mushrooms. Slice the onion thinly. Finely chop the green onion, cheongyang pepper, and red chili pepper. Rinse the clams lightly and drain.
Step 3
Make a delicious broth. Boil water with kelp and a broth sachet (like anchovy or vegetable) to create a flavorful base for the stew.
Step 4
Create the savory doenjang stew broth. Combine the prepared broth with 600ml of rice water. Rice water, rich in starch, helps ingredients meld together and adds a subtle sweetness and depth to the stew. Dissolve 2 tablespoons of doenjang and half a tablespoon of gochujang into the liquid. If you don’t have rice water or broth, regular water can be used.
Step 5
Once the broth comes to a rolling boil, add the prepared winter cress. Allow its fragrant aroma to infuse the stew.
Step 6
Add the sliced shiitake mushrooms and onions, and simmer for a short while. Stir in 1 tablespoon of minced garlic for extra flavor. Clams can toughen if overcooked, so add them towards the end of the cooking process. This ensures they remain tender and flavorful.
Step 7
Taste the broth and adjust seasoning as needed. Add 1 tablespoon of anchovy sauce (or fish sauce, soy sauce, or salt) for an extra boost of umami. Finally, add the chopped green onions and chili peppers. Your delicious and aromatic Clam and Winter Cress Doenjang Guk is ready!
Step 8
This stew is incredibly satisfying! If you have radish, thinly slicing and adding it would make the broth even more refreshing and flavorful. (I actually added dried radish to the broth while making it, and it turned out wonderfully refreshing, slightly spicy, and full of umami!)
Step 9
The broth was so incredibly refreshing and delicious! Usually, I eat my soup and rice separately, but this time, I found myself spooning up the broth repeatedly, barely touching the rice.
Step 10
The delightful umami from the clams, the chewy texture of the shiitake mushrooms, and the fragrant aroma of the winter cress all come together in this beautiful spring stew. It’s a dish I cooked with anticipation for spring, and it truly tastes like spring.
