Rich and Refreshing Clam and Soybean Paste Stew (Bajirak Doenjang Guk)
♧ How to Make a Deep-Flavored Clam Soybean Paste Stew ♧
This is a truly moving and deeply flavored clam and soybean paste stew, boasting a rich broth. The harmony of various ingredients creates an exceptional taste, with the distinct flavors of soybean paste, fresh clams, and kimchi radish (kkakdugi) harmonizing beautifully. It’s perfect for a chilly day and offers a delightful culinary experience.
Main Ingredients- 15 fresh clams
- 8 ladles of clam broth (broth made with anchovies and kelp)
- 260g firm tofu (approx. 1/2 block), cut into bite-sized cubes
- 1/2 zucchini, sliced into half-moons
- 1/2 onion, thinly sliced
- 1 shiitake mushroom, thinly sliced
- 1 chili pepper (green or red), finely chopped (optional for spice)
- 1 piece of dried kelp (about 5x5cm)
- 2 Tbsp dried anchovies (gutted)
- 3 Tbsp ripe kimchi radish (kkakdugi), finely chopped
Seasoning- 3 Tbsp soybean paste (doenjang)
- 1 Tbsp seasoned soybean paste (ssamjang)
- 3 Tbsp soybean paste (doenjang)
- 1 Tbsp seasoned soybean paste (ssamjang)
Cooking Instructions
Step 1
Prepare the clams. Place the clams in a bowl of water, add about 1 Tbsp of salt, and let them purge their grit for at least 30 minutes. After purging, rinse the clams thoroughly under running water, scrubbing their shells, about 6 times until the water runs clear. This step ensures a clean-tasting broth.
Step 2
Make the clam broth base. In a pot, combine approximately 1 liter of water, 1 piece of kelp, and 2 Tbsp of gutted dried anchovies. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for another 10 minutes to create a flavorful anchovy-kelp broth.
Step 3
Pour the prepared anchovy-kelp broth into a pot and bring it to a boil. Add all the washed clams. As soon as the clams begin to open their shells, turn off the heat. Be careful not to overcook the clams, as they can become tough. The liquid released by the opening clams will be part of your broth.
Step 4
In a ttukbaegi (earthenware pot) or a regular pot, dissolve 3 Tbsp of soybean paste in 8 ladles of the clam broth. Bring to a simmer over medium heat, stirring to ensure the soybean paste is well incorporated. Once the broth begins to boil, prepare to add the other ingredients.
Step 5
While the soybean paste broth is simmering, prepare the vegetables, tofu, and kkakdugi. Cut the tofu into cubes, slice the zucchini into half-moons, thinly slice the onion, and slice the shiitake mushroom. Finely chop the kkakdugi so it integrates well into the soup.
Step 6
Add 1 Tbsp of ssamjang for an extra layer of flavor and the finely chopped kkakdugi to the simmering broth, stirring well. Next, add the zucchini, tofu, shiitake mushrooms, and onions in this order. Finally, add the chili pepper (if using) and the pre-cooked clams.
Step 7
Since the clams have already opened and cooked, add them just before serving to warm them through. This ensures they remain pleasantly chewy and tender. Adding them at the very last moment preserves their best texture.
Step 8
As the weather gets colder, this warm and refreshing clam and soybean paste stew is perfect for boosting your family’s health. It’s a wonderful soup that will make you want to clear your bowl along with your rice. Enjoy your meal!
