Hearty Clam and Wild Chive Doenjang Stew
A Flavorful Doenjang Stew Featuring Seasonal Clams and Wild Chives
This hearty and refreshing doenjang stew is made with fragrant wild chives, fresh seasonal clams, and tender tofu, perfect for a crisp day. It captures the essence of both late spring and early autumn, offering a comforting warmth that can help ward off winter chills and colds. The delightful combination of clams, tofu, and the unique aroma of wild chives is sure to captivate your palate!
Main Ingredients- 200g fresh clams
- 100g fresh wild chives (naengi)
- 160g soft tofu (about 1/2 block)
- 2 Cheongyang peppers (for a spicy kick, optional)
- 1 red chili pepper (for color and mild sweetness)
- 1/2 green onion (white part mainly)
Broth (6 cups)- Basic anchovy and kelp broth (10g kelp, 6 cups water)
- Clam cooking water (from about 100g clams)
Seasoning- 2 Tbsp Doenjang (fermented soybean paste)
- 0.7 Tbsp minced garlic (approx. 1 tsp)
- 1 Tbsp tuna extract or soup soy sauce (for umami)
- Pinch of black pepper
- Basic anchovy and kelp broth (10g kelp, 6 cups water)
- Clam cooking water (from about 100g clams)
Seasoning- 2 Tbsp Doenjang (fermented soybean paste)
- 0.7 Tbsp minced garlic (approx. 1 tsp)
- 1 Tbsp tuna extract or soup soy sauce (for umami)
- Pinch of black pepper
Cooking Instructions
Step 1
First, gently rinse the clams under running water to remove any grit, then drain them in a sieve. Cut the tofu into 4 equal pieces and slice them into 0.7-0.8cm thick slices.
Step 2
Carefully clean the wild chives, removing any dirt or debris, and rinse them under cold water. Blanch them briefly in boiling water, then rinse in cold water and squeeze out any excess moisture. Chop them into bite-sized pieces. (Tip: Blanching wild chives reduces their slightly bitter taste while enhancing their fragrance!)
Step 3
Let’s prepare the broth. In a pot, combine 6 cups of water and 10g of kelp. Let it steep for about 10 minutes, then remove the kelp. Separately, boil about 100g of clams to create a flavorful clam broth, which will add depth to the stew.
Step 4
In the kelp broth, dissolve 2 tablespoons of doenjang until smooth. Add the reserved clam cooking water to create a richer and more flavorful base.
Step 5
Add 0.7 tablespoons of minced garlic to the doenjang broth. Then, add the blanched and chopped wild chives. Let the stew simmer for a short while to allow the flavors to meld.
Step 6
Once the stew comes to a boil, add the sliced tofu. Then, add the chopped green onion, red chili pepper, and Cheongyang peppers for color and a touch of heat. Stir in 1 tablespoon of tuna extract or soup soy sauce to enhance the savory notes.
Step 7
Finally, just before turning off the heat, add the fresh clams. Clams cook quickly; overcooking can make them tough and diminish their flavor. Cook them just until they are opaque. Once the clams are done, turn off the heat and season with a pinch of black pepper.
Step 8
This spicy yet savory wild chive and clam doenjang stew, infused with the aroma of the sea and the fresh scent of wild chives, is now ready! It’s a delicious and satisfying dish that’s perfect with a bowl of rice.
Step 9
I absolutely love tofu, so when I make doenjang stew or any soup, I tend to pick out the tofu first! Before I know it, all the tofu is gone, and only the broth is left. (laughs)
Step 10
Lately, while the mornings are chilly, the afternoons are pleasantly warm with good sunshine, so I often step out into the yard for a bit. While I’m out, I sometimes spot wild chives! I used to think wild chives were only a spring vegetable, but nowadays, like stone leeks and mugwort, they seem to be available year-round. It’s wonderful to be able to cook with such fresh, seasonal ingredients whenever they appear!
