Aromatic Clam and Field Mustard Green Soybean Paste Stew (Bajibak Naengi Doenjangguk)
Aromatic Clam and Field Mustard Green Soybean Paste Stew (Bajibak Naengi Doenjangguk)
How to Make Flavorful Clam and Field Mustard Green Soybean Paste Stew
Here’s a recipe for a comforting and simple Clam and Field Mustard Green Soybean Paste Stew, perfect for a light breakfast. This stew, brimming with the fresh aroma of field mustard greens and the savory taste of clams, is designed to be both delicious and nourishing. A bowl of this stew with a scoop of rice will help you power through your morning. Let’s stay healthy and strong during these challenging times by enjoying good food!
Ingredients- 400g fresh field mustard greens (naengi)
- 140g Napa cabbage leaves (about 2 leaves)
- 100g clams (bajibak)
- 7 cups stock (vegetable or anchovy-based)
- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp tuna extract (chamchi aek) or fish sauce
- 1/2 Tbsp coarse sea salt (or to taste)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash about 2 leaves of Napa cabbage and cut them into bite-sized pieces. For the field mustard greens, carefully remove any soil from the roots, discard any wilted or damaged leaves, and then gently wash them under cold running water with your fingertips, repeating this 4-5 times to ensure they are thoroughly cleaned. Drain the greens well.
Step 2
Cut the washed Napa cabbage leaves into manageable pieces, approximately 2-3 cm in size, to maintain a pleasant texture in the stew.
Step 3
Use pre-purged and vacuum-sealed clams for convenience and cleanliness. Fresh clams purchased from the market are ideal for this recipe.
Step 4
Pour 7 cups of pre-made stock into a pot and bring it to a boil. Using a homemade stock (made with ingredients like anchovies, kelp, shiitake mushrooms, dried pollack, radish, onion, and green onion) will provide a much richer and deeper flavor than using plain water.
Step 5
Once the stock is boiling, add 2 tablespoons of soybean paste. You can add it directly without straining if you enjoy the texture of the soybean bits; this also enhances the savory depth. Alternatively, you can strain it for a clearer broth.
Step 6
Add 1 tablespoon of red pepper paste to the boiling broth to introduce a mild spiciness and complementary flavor profile.
Step 7
When the stew returns to a boil, add the prepared field mustard greens. Cook for about 1-2 minutes, or until the greens are just wilted, allowing their fragrant aroma to infuse into the broth.
Step 8
Next, add the chopped Napa cabbage leaves to the pot and bring it back to a simmer. The cabbage will soften and add a subtle sweetness to the stew.
Step 9
Enhance the umami of the stew by adding 1 tablespoon of tuna extract. If tuna extract is unavailable, a little soy sauce can be substituted.
Step 10
Taste the stew and adjust the seasoning with 1/2 tablespoon of coarse sea salt, or more, as needed. The amount of salt required may vary depending on the saltiness of your soybean paste.
Step 11
Finally, add the clams to the stew. Cook only until the clam shells open, which should only take a few minutes. Be careful not to overcook the clams, as they can become tough. Once the shells have opened, turn off the heat and serve immediately. Enjoy your delicious and healthy stew!
