Spicy and Refreshing Clam Doenjang Stew (Gang-doenjang)
How to Make Clam Gang-doenjang with Lajo-jang
You usually enjoy clams in a refreshing soup, right? Let me introduce a recipe for Clam Gang-doenjang that offers a uniquely different way to enjoy them. ^^
Main Ingredients- 125g clam meat
- 1 Tbsp homemade doenjang (soybean paste)
- 1 Tbsp Lajo-jang (Chinese chili paste)
- 1/2 medium onion (approx. 70g), finely minced
- 20g green onion, finely minced
- 1 Tbsp Mirin (rice wine) (to remove clam odor)
- 350ml clam broth (or water)
- A little cooking oil (for sautéing)
- A pinch of toasted sesame seeds (for garnish)
Blanching the Clams- 1 Tbsp Mirin (rice wine)
- 2 cups (approx. 500ml) water
- 1 Tbsp Mirin (rice wine)
- 2 cups (approx. 500ml) water
Cooking Instructions
Step 1
Prepare the clam meat. Rinse it thoroughly 2-3 times under running water to remove any grit or impurities. This step helps reduce excess saltiness or any unwanted flavors in the final dish.
Step 2
Finely mince the onion and green onion. These vegetables will add aromatic depth to the gang-doenjang. Aim for a small dice, about 2-3mm, to maintain a pleasant texture in the stew.
Step 3
Now, let’s blanch the clams. In a pot, combine 2 cups (500ml) of water and 1 Tbsp of Mirin. Bring the water to a boil, then add the prepared clam meat. Simmer them briefly. The Mirin is crucial for effectively eliminating any fishy odor from the clams.
Step 4
As the clams cook, white foam may rise to the surface. Use a ladle or spoon to skim off this foam. Removing the foam ensures a cleaner flavor and appearance for your gang-doenjang.
Step 5
Do not discard the water used to blanch the clams! This flavorful broth is the secret to the deep umami taste of your gang-doenjang. Set it aside separately.
Step 6
Remove the blanched clam meat from the pot. If you used clams with shells, separate the meat from the shells now. (If you used pre-shelled clam meat, you can skip this step.)
Step 7
Finely chop the separated clam meat. Avoid making it too mushy; chop it to a size where you can still feel a satisfying bite.
Step 8
Heat a frying pan over medium heat and add a little cooking oil. Sauté the minced onion and green onion until they become translucent and fragrant. Once the vegetables are softened, add the chopped clam meat and 1 Tbsp of homemade doenjang. Stir-fry everything together. (If you don’t have homemade doenjang, store-bought doenjang can be used, but homemade doenjang adds a wonderful savory depth.)
Step 9
Pour in the reserved clam broth (350ml) into the pan with the sautéed ingredients. Add 1 Tbsp of Lajo-jang and stir well with a spatula to ensure it dissolves smoothly without clumps. The Lajo-jang will provide a spicy kick and a unique flavor profile.
Step 10
Bring the mixture to a gentle simmer over medium-low heat. Continue to simmer, skimming off any foam that rises to the surface. Let it cook until the sauce thickens to your desired consistency. Once it’s rich and slightly reduced, sprinkle with toasted sesame seeds for a final touch. Your delicious Clam Gang-doenjang is ready!
