Simple Clam Doenjang Jjigae (Korean Soybean Paste Stew)
Effortlessly Make a Delicious Doenjang Jjigae with Haekchan Deul Instant Doenjang Jjigae Kit
This post shares a recipe for a refreshing and flavorful clam doenjang jjigae, made easily with the Haekchan Deul instant doenjang jjigae kit and fresh clams. It’s perfect for a quick meal, especially when traveling or camping, offering a deep, oceanic flavor without much fuss. 🍚 http://blog.naver.com/nii0924/221309395777
Main Ingredients- 1 pack fresh clams (purged of sand)
- 1 king oyster mushroom
- 1/2 pack enoki mushrooms
- 1/2 onion
- 350ml rice water (water used to rinse rice)
- 2.5 Tbsp doenjang (Korean soybean paste) (Adjust quantity if using Haekchan Deul instant kit according to its instructions)
Cooking Instructions
Step 1
The first step to a delicious doenjang jjigae is preparing the rice water. Collect about 350ml of the cloudy water from rinsing rice and bring it to a boil in a pot. (I used a small frying pan to boil the rice water while making rice in a donstone pot!)
Step 2
Now it’s time to add the doenjang and build the flavor. Once the rice water is boiling, add 2.5 tablespoons of doenjang and whisk it well until dissolved. (If you’re using the Haekchan Deul instant doenjang jjigae kit, adjust the amount of doenjang according to the product’s instructions. This kit is known for its refreshing clam and crab broth flavor, so you likely won’t need additional broth enhancers like Dashida for a deep umami taste.)
Step 3
When the doenjang broth starts to boil, it’s time to add the prepared ingredients. Add the purged clams, sliced king oyster mushrooms, and enoki mushrooms, along with the thinly sliced onion, to the boiling rice water and let it cook together. (On this particular day, after exploring Nakano in Japan, I bought these ingredients to make a delicious doenjang jjigae to go with grilled meat.)
Step 4
As the clams cook and become tender, they will naturally open their shells! This is a sign that the stew is almost ready and the clams have released their delicious oceanic flavor into the broth.
Step 5
Ideally, adding chopped green onions or chili peppers would add color and a pleasant spicy kick. However, I didn’t have any on hand this time, so I skipped it. Feel free to add them if you have them for a more robust flavor!
Step 6
Even with simple ingredients, this doenjang jjigae turned out incredibly delicious! On my last day in Japan before heading back to Korea, I made a small batch to quickly enjoy and clean up, and it was absolutely fantastic. It’s a truly addictive stew that makes you want to finish every last grain of rice!
