Spicy and Refreshing Clam Gochujang Stew (Matjogae Gochujang Jjigae)
A Delectable Clam Gochujang Stew with a Rich and Refreshing Broth
Craving a spicy and hearty Gochujang stew? Why not try making it with clams instead of pork this time! The refreshing taste is truly exceptional. This recipe offers a unique twist on a classic Korean comfort food, bringing out a delightful oceanic sweetness that perfectly complements the spicy and savory broth.
Main Ingredients
- 500g Fresh Clams (pre-purged of sand)
- 1/4 Onion (thinly sliced)
- 2 Korean Red Chili Peppers (sliced diagonally)
- 1 block Tofu (cubed)
Seasoning Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
Cooking Instructions
Step 1
Rinse the clams thoroughly under running water. If they haven’t been purged of sand, soak them in salt water for about 30 minutes, then rinse multiple times. (Tip: Cooking the clams with their shells on can impart a more flavorful and refreshing broth.)
Step 2
Carefully shuck the purged clams, separating the meat from the shells. Ensure any shell fragments or grit are removed. Lightly rinse the clam meat and set aside, draining off excess water.
Step 3
Peel the onion and slice it thinly into strips. Sliced onions will add natural sweetness and contribute to the refreshing quality of the stew’s broth.
Step 4
Remove the stems from the Korean red chili peppers and slice them diagonally. For a spicier stew, keep the seeds; for a milder flavor, remove the seeds before slicing.
Step 5
Pour 500ml (about 2.5 cups) of water into a pot and add the sliced onions. Bring the water to a boil, then simmer for about 5 minutes until the onions become translucent, allowing their sweet essence to infuse the water.
Step 6
In a separate bowl, combine 2 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp minced garlic, 1/2 Tbsp soup soy sauce, and 1 Tbsp fish sauce. Mix well to create the seasoning paste for the stew. (Tip: Using both soup soy sauce and fish sauce enhances the umami depth of the broth.)
Step 7
Add the prepared Gochujang seasoning paste to the pot with the onion-infused water and stir until well dissolved. Once the seasoning is incorporated, add the shucked clam meat and the cubed tofu.
Step 8
Bring the stew back to a rolling boil, then reduce the heat to medium-low and simmer for another 5-7 minutes. The clams will cook, releasing their delicious flavor into the broth, and the tofu will become tender. Stir in the diagonally sliced Korean red chili peppers and simmer briefly to finish. Your delicious, spicy, and refreshing Clam Gochujang Stew is ready to be enjoyed! Serve hot.
