Spicy and Refreshing Clam Gochujang Doenjang Jjigae
Spicy and Refreshing Clam Gochujang Doenjang Jjigae
Clam Gochujang Doenjang Jjigae :: A Special Doenjang Jjigae Recipe with Enhanced Flavor
Elevate your traditional Doenjang Jjigae by adding fresh clams and spicy Gochujang for a deeper, richer flavor! This stew is so delicious, you’ll finish a whole bowl of rice in no time. ♡
Main Ingredients- Fresh clams (as desired, about 200-300g)
- Water 600ml (approx. 3 cups)
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Minced garlic 1 Tbsp
- Tofu 1/2 block (approx. 150g)
Cooking Instructions
Step 1
Purging the Clams: Place the clams in a bowl and cover them with cold water. Add 1 tablespoon of coarse sea salt. For an extra boost, place a stainless steel spoon or fork into the water. (The metal stimulates the clams to release more sand.) Cover the bowl with a black plastic bag or place it in a dark cupboard for 2-3 hours. After purging, rinse the clams thoroughly under running water several times to remove any remaining grit.
Step 2
Boiling the Broth & Dissolving Doenjang: Pour 600ml of fresh water into a pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low. Add 1 tablespoon of Doenjang and whisk or stir it well until completely dissolved, ensuring there are no clumps. It’s important to dissolve the Doenjang thoroughly.
Step 3
Adding Gochujang & Simmering: Once the Doenjang is dissolved and the broth is simmering, add 1 tablespoon of Gochujang. Stir well again to ensure it dissolves completely without lumps. The broth will start to take on a richer color as the pastes combine.
Step 4
Adding Garlic & Boiling: After incorporating the Gochujang, add 1 tablespoon of minced garlic. Bring the stew to a rolling boil and let it simmer vigorously for a few minutes. Boiling well after adding the garlic allows its fragrant aroma to infuse into the broth, deepening the flavor.
Step 5
Cooking the Clams: Now, add the purged fresh clams to the pot. Cook over medium heat until all the clams have opened their shells. Clams that open are fresh and safe to eat; discard any that remain closed.
Step 6
Adding Tofu: Once the clams have all opened nicely, add the tofu, which you’ve cut into bite-sized cubes. Add the tofu towards the end of cooking and simmer gently to prevent it from breaking apart. (You can omit the tofu or adjust the amount according to your preference.)
Step 7
Finishing Touches: Finally, add 2 tablespoons of chopped green onions and let it simmer for another minute. Your delicious Clam Gochujang Doenjang Jjigae is ready! Serve it hot to best enjoy the refreshing and spicy broth.
