157 recipes. Page 7 of 7
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Clam juice forms the base, with gochugaru and gochujang turning the pot deep red and spicy. Thick slices of tofu and zucchini soak up the seafood broth all the way through. Served straight from the pot, it stays bubbling until the last spoonful.
There is no separate stock here. Seven hundred grams of mussels open in boiling water and their liquor becomes the broth, with doenjang seeping out of the radish greens that were rubbed with it beforehand. Between bites of plump mussel, the greens stay a little fibrous.
Mussels go in by the potful here, 900 g of them. Once the water with radish and garlic is boiling, the mussels are tipped in, and when they open and the broth turns milky, the chili flakes and soup soy sauce follow. Any that stay shut at the end get thrown out.
Seven hundred grams of clams, a spoonful of rice wine and water make up nearly the whole pot. Once the shells start opening the soup is minutes from done, and the chilies, green onion and garlic should all be cut before the heat goes on.
The blue crab simmers first and gives the broth its sweetness; clams and shrimp come after. It is a red, chili-heavy stew, but a spoonful of doenjang underneath keeps it from being only hot.
White fish firms up in about 4 minutes, and after that every stir breaks it apart. The radish cooks halfway first to flavor the broth, then the fish follows and is ladled out as soon as the flesh begins to flake.
Kodari, pollock dried only partway, has a dense, chewy flesh that keeps its grain through a long simmer. It can still break if flipped, so it sits on the bed of radish and gets the broth spooned over it two or three times instead. Rice-rinse water forms the broth and tones down any fishy smell.
Leaving a little of the purple skin on the turnip gives the doenjang broth a soft tint. Turnip is more delicately sweet than Korean radish, with a faint peppery edge, and the soup tastes different from a radish version because of it. Turnips are in season from autumn into early winter.
Only half a tablespoon of gochugaru goes in. The broth stays clear and tastes mostly of clams. Minari and a Cheongyang chili are added after the heat is turned down and cook for just a minute. With the clams purged ahead of time, the cooking itself takes about ten minutes.
Doenjang stirred into rice-rinsing water gives this soup a softer, rounder broth. The tough outer napa leaves (ugeoji) simmer until they hang limp from a spoon, and a little cheongyang chili at the end leaves a sharp kick.
Country-style doenjang gives this stew a dense, earthy body, and the Cheongyang chili added at the very end cuts through it with a sharp, clean heat. Half a block of tofu is torn by hand into rough chunks and simmered gently for 3 minutes so the pieces hold together.
No stock is made for this soup. Sliced Korean radish simmers in plain water for six minutes, then the clams go in, and the salty juice they release as their shells open is what flavors the broth. The young radish greens (yeolmu) get only the last three minutes and reach the bowl with their stems still crisp.
Thin-sliced woosamgyeop, fatty beef brisket, is fried with garlic until its fat runs, and the chili flakes and soup soy sauce are toasted in that fat before any anchovy stock goes in. That is where the red, slick broth comes from. Two cheongyang chilies make it properly hot, and the bean sprouts go in last and come out still crunchy.