Deep and Refreshing Seafood Doenjang Jjigae (Korean Soybean Paste Stew) with Clam Purging Tips
Perfect for Rainy or Chilly Days! How to Make a Refreshing Seafood Doenjang Jjigae with Bursting Flavors & Tips for Properly Purging Clams
On a rainy or chilly day, nothing beats a warm, deep broth! This recipe introduces a seafood doenjang jjigae where fresh seafood and savory soybean paste come together to create a rich, umami-packed flavor. We’ll guide you through every step, from preparing ingredients to properly purging clams, making it easy even for beginners. Warm your body and soul with a hearty bowl of this comforting stew!
Stew Ingredients- 650ml Anchovy-Kelp Broth
- 5 Shrimp
- 200g Manila Clams
- 50g Oysters
- 1/2 Zucchini
- 1/4 Onion
- 100g Radish (approx. 2cm thick)
- 2 Shiitake Mushrooms
- 200g Firm Tofu
- 1 Green Chili Pepper (like Cheongyang pepper)
- 1 Red Chili Pepper
- 1/2 Scallion (Green Onion)
Seasoning- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
Cooking Instructions
Step 1
Rinse the clams thoroughly under running water, scrubbing away any dirt or debris from their shells. This is a crucial first step for purging.
Step 2
In a large bowl, add 1 liter of clean water and
Step 3
dissolve 2 tablespoons of salt evenly. This helps create a saline environment that encourages the clams to open their shells.
Step 4
Place the rinsed clams into the saltwater and
Step 5
cover them with newspaper or a dark plate to block out light. Refrigerate for at least 3 hours to purge them. Changing the water once or twice during this time will further help.
Step 6
Once your anchovy-kelp broth (650ml) comes to a rolling boil in the pot,
Step 7
add the 1/4 onion, sliced,
Step 8
and the 100g of radish, sliced. Bring to a boil again. Cook until the radish becomes translucent and tender, adding sweetness and a refreshing quality to the broth.
Step 9
Add the purged clams first,
Step 10
followed by the 5 shrimp. Shrimp cook quickly, so it’s best not to add them too early.
Step 11
Add the 50g of oysters. Oysters are best when cooked gently to retain their tender texture.
Step 12
Add the 1/2 zucchini, cut into half-moon shapes,
Step 13
and the 2 shiitake mushrooms, sliced. The mushrooms will add a delightful aroma to the stew.
Step 14
Finally, add the 200g of tofu, cubed, and let it simmer until heated through. Stir gently to avoid breaking the tofu.
Step 15
Now it’s time to season. Stir in 2 tablespoons of doenjang into the broth. It’s best to taste and adjust the amount of doenjang as you go.
Step 16
Add 1/2 tablespoon of gochujang for extra depth of flavor.
Step 17
If you prefer a bit of heat, add 1/2 tablespoon of gochugaru.
Step 18
Add the 1 chopped green chili pepper and 1 red chili pepper, sliced, for a spicy kick and vibrant color.
Step 19
Finish by adding the 1/2 scallion, sliced diagonally, and let it simmer for another moment. Your delicious seafood doenjang jjigae is ready!
Step 20
With a generous amount of fresh seafood, the broth is incredibly refreshing and deeply flavorful.
Step 21
Enjoy your warm and delicious seafood doenjang jjigae today! Bon appétit! ^^
