Clear and Deep Flavored! Clam Doenjang Jjigae Golden Recipe
How to make delicious Clam Doenjang Jjigae, from fresh clam purging to ingredient prep, and secrets to deep flavor without anchovy broth!
Clams add a savory and refreshing taste to soups and stews! Pre-purging and storing them in portions makes them even more convenient to use. Since they can dry out if frozen for too long, it’s best to enjoy them fresh and delicious. Today, instead of using anchovy-kelp broth, we’ll utilize the milky broth from the clams themselves, packed with various vegetables, to create a clear yet deeply flavorful Clam Doenjang Jjigae. We’ll walk you through the step-by-step process. Following this recipe, you can easily enjoy a refreshing and clean taste at home, rivaling that of any doenjang jjigae specialty restaurant.
Stew Ingredients- 300g fresh clams
- 2 Tbsp traditional doenjang (fermented soybean paste)
- 1 Tbsp ssamjang (spicy seasoned soybean paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1/2 block soft tofu (approx. 250g)
- 2 shiitake mushrooms
- 1 potato
- 1/3 onion
- 1/2 green onion stalk
- 1-2 cheongyang peppers (optional)
- 1L water
- 1 bouillon cube (optional, for broth enhancement)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Dice the potato and onion into bite-sized cubes, easy to scoop with a spoon. Slice the zucchini into half-moon shapes, the green onion and cheongyang peppers diagonally, and thinly slice the shiitake mushrooms. Feel free to add or omit other vegetables (e.g., zucchini, radish) according to your preference. Cut the tofu into large cubes. If you like it spicy, add the cheongyang peppers.
Step 2
The process of purging clams thoroughly is crucial. Pour enough water to cover about 1kg of clams and dissolve 1 tablespoon of coarse sea salt or regular salt. Cover with a black plastic bag or lid to create complete darkness, which helps the clams relax. For clams sourced from tidal flats, purge for about 5 hours; for those bought from a supermarket, 1-2 hours in the refrigerator is sufficient. After the time has passed, you will see that the clams have expelled grit. Rinse them several times under running water to complete the purging. They can be used immediately or drained, portioned, and frozen for later use.
Step 3
In a pot, bring 1 liter of water to a boil over high heat. Once boiling, add all the purged clams and cook until their shells open. Discard any clams that do not open.
Step 4
Once the milky clam broth is ready, carefully remove the clams to a separate bowl. It’s important to skim off the broth from the top, avoiding the sediment that may have settled at the bottom of the pot. (Optional) For a richer broth flavor, add 1 bouillon cube.
Step 5
Add 2 tablespoons of doenjang and 1 tablespoon of ssamjang to the clam broth. Whisk well with a whisk or spoon until smooth and no lumps remain. Adding a bit of ssamjang can enhance the savory and umami flavors of the doenjang jjigae.
Step 6
Add the potato, which takes the longest to cook, to the stew. Bring it back to a boil and cook until the potato is partially tender. Allow sufficient time for the potato to cook.
Step 7
Once boiling, add the remaining vegetables like zucchini and onion, and stir in 1 tablespoon of minced garlic. Cook again until the vegetables are softened and combined with the broth.
Step 8
Finally, add the fragrant shiitake mushrooms and spicy cheongyang peppers. Shiitake mushrooms add a deep flavor to doenjang jjigae, but other types of mushrooms (like oyster or king oyster mushrooms) work wonderfully too. Feel free to use whatever mushrooms you have on hand.
Step 9
Add the large cubes of tofu and 1 tablespoon of fine gochugaru for color and a hint of spiciness. Gently stir to avoid breaking the tofu.
Step 10
Finally, add the pre-blanched clams and simmer for another moment to finish. This clam doenjang jjigae has a cleaner and more refreshing taste than those made with anchovy broth, making it my personal favorite! Adding plenty of various vegetables to doenjang jjigae is not only delicious but also a great way to consume nutrients. Especially when cooked with clam broth, it yields a deep umami flavor without needing extra seasonings, making it a healthier and tastier option. Enjoy a hearty and refreshing clam doenjang jjigae with plenty of ingredients!
