Hearty & Refreshing Clam Miso Soup (Bag-ji-rak Doenjang Jjigae)
How to Make a Delicious Clam Miso Stew with a Deep, Savory Broth
A comforting and flavorful Korean miso stew brimming with plump clams and fresh vegetables. This simple yet deeply satisfying soup is a perfect everyday dish that pairs wonderfully with rice. Prepare for a taste sensation that will have you reaching for seconds!
Main Ingredients- 1 handful clams, purged of sand (approx. 150-200g)
- 1/4 Korean radish (approx. 150g)
- 1 medium potato
- 1/4 zucchini
- 1/4 onion
- A handful of oyster mushrooms
- 1/2 block firm tofu
- 1-2 Korean green chilies
- 1/4 stalk green onion
Cooking Instructions
Step 1
First, rinse the purged clams thoroughly under running water. Gently rub the shells together to remove any lingering dirt or sand.
Step 2
To create a refreshing broth, cut the Korean radish into large chunks and place them in a pot with 4-5 cups of water. Bring to a boil. Don’t discard the radish used for the broth; it will be added back to the stew later! Radish is key to achieving a deep and refreshing flavor in seafood miso stews.
Step 3
Once the water is boiling, add the rinsed clams. Cook over high heat until the clams begin to open. Remove them immediately after they open to prevent them from becoming tough and to keep the broth clean and flavorful.
Step 4
Let the cooked clams cool slightly, then carefully remove the clam meat from the shells. While you can leave the shells in for presentation, removing them makes the stew easier and cleaner to eat, especially when dining with family.
Step 5
Peel the potato and cut it into bite-sized cubes. Soak the potato cubes in cold water for about 10 minutes to remove excess starch. This helps the potatoes cook evenly without falling apart and keeps the broth from becoming cloudy.
Step 6
Prepare the other vegetables by cutting them into bite-sized pieces. Slice the zucchini, onion, and oyster mushrooms. Also, cut the radish (used for the broth earlier) into similar-sized pieces.
Step 7
Strain the broth from which you removed the clams through a fine-mesh sieve. This removes any small shell fragments or impurities, ensuring a clear and pristine soup base. Isn’t the milky broth from the clams beautiful?
Step 8
Bring the strained broth back to a boil. Add about 1.5 tablespoons of miso paste and stir or whisk it until it’s fully dissolved. Since miso pastes vary in saltiness, adjust the amount to your taste. Using a miso paste specifically for stews can enhance the flavor.
Step 9
Once the broth with dissolved miso is boiling, add the potato cubes first. Cook for a few minutes, as potatoes take longer to soften. Adding them first ensures they are cooked through when other ingredients are added.
Step 10
When the potatoes are nearly tender, add 1 tablespoon of minced garlic and stir well. Let the garlic aroma infuse into the soup.
Step 11
Add the prepared zucchini, onion, oyster mushrooms, and tofu to the pot. Let everything simmer until the vegetables are tender and the tofu is heated through.
Step 12
Add the chopped Korean green chilies for a spicy kick and simmer for another minute. The chilies add a wonderful depth and refreshing heat to the clam miso stew.
Step 13
Finally, add the reserved clam meat and the chopped green onion. Bring the stew to a gentle simmer for just another moment to heat everything through. Be careful not to overcook, as the clam meat can become tough.
Step 14
And there you have it – a delicious clam miso stew generously filled with clam meat! This stew is absolutely delightful spooned over hot rice. For an extra treat, you can mix in a little gochujang (Korean chili paste) with your rice and stew for a unique flavor. Enjoy your meal!
