Special Clam Cheonggukjang Stew
Our Special Cheonggukjang Stew with Clams: A Deeply Flavorful and Refreshing Taste
This is our family’s special winter delicacy, clam cheonggukjang stew, brewed with a secret recipe that captures the taste of time. Cheonggukjang, the soul food of Koreans, is a representative slow healing food of our country, created with time and devotion. Made with homemade cheonggukjang, it boasts a deep and rich flavor incomparable to store-bought versions. Homemade cheonggukjang reduces the pungent smell while enhancing the savory taste, making it delicious for everyone. While cheonggukjang is typically made with kimchi or beef, our family uniquely adds clams to it. Cheonggukjang pairs wonderfully with shellfish; though various clams like littleneck, quahog, or surf clams can be used, clams add a particularly refreshing and savory depth to the broth. The joy of picking out the plump, chewy clam meat from the shells is also a delightful experience. Our secret cheonggukjang broth uses crab legs for a refreshing taste and fermented chili peppers for a deep umami flavor. My grandmother, from Suncheon, often used clams in various dishes, and influenced by this, our family has been making cheonggukjang with clams for generations. Enjoy this special cheonggukjang stew that combines the savory and refreshing taste of cheonggukjang with the chewy texture of clams, using this recipe.
Ingredients
- 300g clams
- 1 Tbsp coarse salt (for purging clams)
- 5 Tbsp cheonggukjang (fermented soybean paste)
- 1 Tbsp doenjang (soybean paste)
- 1/2 block firm tofu
- 5 crab legs
- 80g Korean radish (mu)
- 30g scallions
- 60g onion
- 60g zucchini
- 3 fermented chili peppers
- 0.5 Tbsp red chili powder (gochugaru)
- 2 tsp ginger juice
- 2 tsp brown sugar
- 0.5 Tbsp minced garlic
- Salt or soup soy sauce to taste
Cooking Instructions
Step 1
Prepare all ingredients in advance to make the cooking process smoother. Wash and prepare the fresh vegetables, and ensure the clams are purged and cleaned.
Step 2
For proper purging, soak the clams in saltwater with 1 tablespoon of coarse salt for about 2 hours. Changing the water midway is recommended for better results. After purging, vigorously rub the clams against each other and rinse them thoroughly under running water multiple times. This ensures that any dirt or grit attached to the shells is removed, leading to a cleaner dish.
Step 3
The thoroughly cleaned clams are now ready to be used in the stew. Their shiny appearance, free from shell debris, is appetizing.
Step 4
Slice the Korean radish into thin, half-moon shapes (about 0.5cm thick). Cut the tofu, onion, and zucchini into bite-sized pieces. Finely chop the scallions to add fragrance at the end of cooking. Once all ingredients are prepped, you are ready to start the simmering process.
Step 5
Pour about 700ml of rice water into a pot and add the prepared crab legs. Bring to a boil over high heat and simmer for 15 to 20 minutes to extract the refreshing flavor from the crab. Once the broth is sufficiently infused, remove and discard the crab legs, using only the flavorful broth.
Step 6
With the crab broth ready, add the sliced Korean radish. Dissolve 1 tablespoon of doenjang (soybean paste) into the broth, ensuring there are no lumps. Once the doenjang is mixed in, add the purged and cleaned clams and cook for about 10 minutes until they are done. When the clams are almost cooked, add the fermented chili peppers, onion, and zucchini in that order. The fermented chili peppers will add a deeper dimension to the cheonggukjang’s flavor profile.
Step 7
Once the zucchini and onion are tender, add the cubed tofu and the cheonggukjang. To preserve the nutrients in cheonggukjang, it’s best not to overcook it. Simmer for about 3 more minutes with the tofu. Gently stir to prevent the cheonggukjang from clumping.
Step 8
Now it’s time to season. Add 2 teaspoons of brown sugar, 2 teaspoons of ginger juice, 0.5 tablespoon of minced garlic, and 0.5 tablespoon of red chili powder. Continue to simmer for another 3 minutes, allowing the flavors to meld. Taste the stew and adjust the seasoning with salt or soup soy sauce if needed. Remember that the clams themselves add saltiness, so season cautiously.
Step 9
Finally, add the chopped scallions and bring the stew to a brief boil for one last moment. Your deeply savory and refreshing clam cheonggukjang stew is now complete! The fresh aroma of the scallions will enhance the deliciousness.
