Savory Clam and Vegetable ‘Gang-doenjang’
A Deliciously Rich and Mild Clam ‘Gang-doenjang’ (Thick Soybean Paste Stew)
While ‘Gang-doenjang’ (a thick soybean paste stew) is often made with river snails, this recipe introduces a delightful variation using fresh clams for a deep, savory, and satisfying flavor. This thick, not-too-salty stew is perfect for mixing with rice, especially when topped with hearty ingredients. It’s a truly delicious way to enjoy rice! Let’s make this flavorful ‘Gang-doenjang’ together, packed with plenty of delicious chunks.
Main Ingredients- 1/2 Zucchini (cut into small cubes)
- 1 medium Potato (cut into small cubes)
- 200g Clams (purged and washed thoroughly)
- 160g Tofu (cut into small cubes)
- 2 Shiitake Mushrooms (cut into small cubes)
- 1 Red Chili Pepper (seeds removed, finely chopped)
- 1 Green Chili Pepper (seeds removed, finely chopped)
- 1/2 Onion (cut into small cubes)
Seasoning and Broth- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Cups Anchovy or Kelp Broth (Dashima Yuksu)
- 1 Tbsp Minced Garlic
- 1 Tbsp Dried Pollack Flakes (optional)
- 1 Tbsp Roasted Soybean Flour (for thickening and reducing saltiness)
- 1 Tbsp Perilla Seed Powder (Deulkkae Garu)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Cooking Oil
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Cups Anchovy or Kelp Broth (Dashima Yuksu)
- 1 Tbsp Minced Garlic
- 1 Tbsp Dried Pollack Flakes (optional)
- 1 Tbsp Roasted Soybean Flour (for thickening and reducing saltiness)
- 1 Tbsp Perilla Seed Powder (Deulkkae Garu)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Cooking Oil
Cooking Instructions
Step 1
Prepare all vegetables (zucchini, potato, shiitake mushrooms, onion, red chili, green chili) and tofu by cutting them into uniform small cubes, about 1cm in size. If using dried shiitake mushrooms and kelp, soak them in lukewarm water for at least 30 minutes beforehand.
Step 2
Strain the soaking liquid from the dried shiitake mushrooms and kelp and reserve it for the broth. Finely chop the soaked kelp and squeeze out excess water from the shiitake mushrooms. Dissolve the doenjang (Korean soybean paste) into this reserved soaking liquid. This helps to dissolve the paste smoothly without lumps.
Step 3
Heat 1 Tbsp of perilla oil and 1 Tbsp of cooking oil in a pot or deep pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, being careful not to burn it. Add the diced onion and stir-fry until translucent to bring out its sweetness. Then, add the diced zucchini, potato, and shiitake mushrooms and sauté together for 2-3 minutes to enhance their flavors.
Step 4
Pour in the doenjang-dissolved broth (or water), about 1.5 cups, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the potatoes and vegetables are almost cooked (about 90% tender). When the vegetables are nearly done, add the purged clams and cook until they open.
Step 5
Once the clams have opened, add 1 Tbsp of dried pollack flakes (optional) for an extra layer of umami. Next, stir in 1 Tbsp of roasted soybean flour and 1 Tbsp of perilla seed powder. The roasted soybean flour helps to thicken the stew and reduce its saltiness, contributing to a smoother, richer flavor. (Note: Dried pollack flakes and roasted soybean flour are optional).
Step 6
Finally, add the cubed tofu and the chopped red and green chili peppers. Simmer for just a minute or two more, stirring gently to avoid breaking the tofu. This ensures the chili peppers impart their mild spiciness. You now have a delicious ‘Gang-doenjang’ that is savory, not too salty, and full of flavor from the vegetables and clams!
Step 7
To serve, transfer the hot ‘Gang-doenjang’ into a traditional earthenware pot (ttukbaegi) and bring it to the table while still simmering. This keeps it warm and bubbling throughout your meal. It’s absolutely delicious when mixed with a bowl of freshly cooked hot rice!
