Manila Clam and Soybean Paste Stew (Bajirak Doenjang Jjigae)
Manila Clam and Soybean Paste Stew (Bajirak Doenjang Jjigae)
Manila Clam Doenjang Jjigae: A Savory and Refreshing Stew with a Super-Fast Clam Purging Method
Adding manila clams to doenjang jjigae not only enhances its refreshing taste but also complements the soybean paste perfectly by providing plant-based protein, which clams are typically lacking. This creates a nutritionally balanced and incredibly delicious stew that’s a perfect match for rice.
Main Ingredients- 10-15 fresh manila clams
- 1/2 block firm tofu
- 1 slice daikon radish (for a refreshing taste)
- 1/2 onion
- 1/3 Korean zucchini (aehobak)
- 1/3 green onion (scallion)
- 1 red chili pepper (for color)
- 1 Korean green chili pepper (for a mild heat)
Seasoning & Broth- 3 Tbsp Doenjang (Korean soybean paste) (adjust to taste if using homemade)
- 1 Tbsp minced garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 700ml Anchovy and kelp broth (dashima broth)
- 3 Tbsp Doenjang (Korean soybean paste) (adjust to taste if using homemade)
- 1 Tbsp minced garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 700ml Anchovy and kelp broth (dashima broth)
Cooking Instructions
Step 1
Rinse the manila clams thoroughly under cold running water. To purge them effectively, soak the clams in water with a pinch of salt and a splash of vinegar for at least 30 minutes. After purging, rinse them again under cold water. (Tip: Placing a metal spoon in the water with the clams can help them open up their shells and purge more efficiently.)
Step 2
In a pot, bring 700ml of anchovy and kelp broth to a boil. Once boiling, dissolve 3 Tbsp of doenjang into the broth, using a sieve to ensure there are no clumps. Reduce the heat to medium-low and let it simmer gently to fully release the savory flavor of the soybean paste.
Step 3
Once the doenjang broth is simmering, add the prepared daikon radish, onion, and zucchini first, and let them cook until tender. When the vegetables are partially cooked, add the tofu and the purged manila clams. As the clams begin to open their shells, add the chopped green onion, red chili pepper, and green chili pepper. Cook for another minute or two. Once all the clams have opened, turn off the heat. You can add minced garlic and gochugaru at this stage if you prefer. Serve hot with rice for a wonderfully satisfying meal!
