Rich & Flavorful Clam Doenjang Jjigae: Better Than Your Local Korean BBQ Restaurant!
Rich & Flavorful Clam Doenjang Jjigae: Better Than Your Local Korean BBQ Restaurant!
Secret Revealed! The Golden Recipe for Clam Doenjang Jjigae with a Deep, Refreshing Flavor, Just Like at a Korean BBQ Restaurant!
Hello everyone! Have you ever wanted to make a clam doenjang jjigae at home that tastes as rich and savory as the ones served at Korean BBQ restaurants? If you’ve often ended up with a bland taste and failed attempts, worry no more! Today, Kimyu is sharing a special secret. Follow this recipe, and anyone can create a delicious clam doenjang jjigae. The harmony of fresh clams and savory doenjang will make you want to eat two bowls of rice in no time!
Main Ingredients- 10-15 fresh clams
- 1/4 Korean zucchini (aehobak)
- 1 potato
- 1/2 onion
- 1 handful of wild chives (dallae)
- 1 handful of mushrooms (e.g., shiitake, oyster)
- 2 Korean green chili peppers (for a spicy kick)
- 2 white parts of green onions
- 1 Tbsp butter (for added richness)
- 2 Tbsp doenjang (Korean soybean paste)
Seasoning- 1 Tbsp ssamjang (Korean seasoned soybean paste)
- 1 Tbsp sugar (to balance flavors)
- 1.5 Tbsp gochugaru (Korean red pepper flakes)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp ssamjang (Korean seasoned soybean paste)
- 1 Tbsp sugar (to balance flavors)
- 1.5 Tbsp gochugaru (Korean red pepper flakes)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
1. Purge and Boil Clams: Rinse the clams thoroughly under running water and soak them in lightly salted water for 1 to 3 hours to purge them of sand. (Rinse again in clean water!) Place water in a pot, add the clams, and once the water starts boiling, continue to boil for another 5 minutes. This process helps to extract the clams’ refreshing flavor into the broth.
Step 2
2. Prepare Vegetables: Fresh vegetables are key to a delicious doenjang jjigae! Prepare each ingredient into bite-sized pieces. Slice the Korean zucchini into approximately 5mm thick half-moons or lengthwise. Peel the potato, cut it into quarters, and then into about 1.5cm thick slices. Cut the onion into thick slices or quarters. Trim the roots of the wild chives and cut them into 3-4cm lengths. Remove the stems from the mushrooms and tear or slice them into manageable pieces. Thinly slice the Korean green chili peppers diagonally for a spicy touch. Slice the white parts of the green onions diagonally into 1.5-2cm lengths.
Step 3
3. Separate Broth and Clams: Strain the boiled clams using a sieve, and reserve the flavorful broth separately. You can also remove the clam meat from the shells if desired (optional).
Step 4
4. Sauté Doenjang: Melt the butter in a ttukbaegi (earthenware pot) or a regular pot. Add the doenjang and sauté over low heat for about 3-5 minutes. Sautéing the doenjang deepens its savory flavor and enhances its aroma.
Step 5
5. Add Broth and Cook Potatoes: Pour the reserved clam broth into the sautéed doenjang. Add the sliced potatoes and bring to a boil. Cook for about 5-7 minutes, or until the potatoes are half-tender. Once the potatoes are partially cooked, add the wild chives and mushrooms, along with all the other prepared vegetables (zucchini, onion, chili peppers, green onions) and the boiled clam meat.
Step 6
6. Season and Finish: Time to season! Add 1 Tbsp ssamjang, 1 Tbsp sugar, 1.5 Tbsp gochugaru, 1 Tbsp soup soy sauce, and 1 Tbsp minced garlic. Stir well to combine. Finally, add the wild chives and mushrooms you set aside earlier and simmer for another minute or so until the delicious clam doenjang jjigae is ready.
Step 7
7. Enjoy!: Serve the steaming hot clam doenjang jjigae with a bowl of rice and savor every delicious spoonful! It’s a hearty and satisfying meal that the whole family will love.
