Korean Mallow & Clam Stew
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Auk-bajirak-jjigae is a thick, meal-weight stew that takes the logic of the milder auk-bajirak-guk and pushes it further: more doenjang, a denser ingredient list, and cheongyang chili for heat.
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The clams go in first while the water is still cold, then the pot comes to a boil so the shells open slowly and release their concentrated sea juice into the base. Doenjang and gochugaru dissolve into the liquid together, creating a foundation that is simultaneously earthy, saline, and warm with chili. Cubed tofu and sliced zucchini fill out the pot and convert what might have been a soup into something substantial enough to anchor a meal with rice. Mallow leaves added at the end bring their natural mucilage, which thickens the broth and gives it a cling that plain stews lack. Sliced cheongyang chili on top cuts through the richness with a sharp, direct heat. On a cold evening eaten alongside steamed rice, this jjigae sits at the dense, deeply layered end of the Korean stew spectrum.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 350g of clams in salted water for at least one hour in a dark place to purge sand, then scrub the shells against each other and rinse thoroughly under cold water.
- 2Prep
Trim the tough outer skins from the mallow stems, then massage the leaves vigorously in cold water to remove the green bitterness, squeeze dry, and chop into 5cm pieces.
- 3Heat
Pour 750ml of rice-rinse water into a pot and dissolve 1.5 tablespoons of doenjang through a fine sieve, then bring to a rolling boil until the earthy aroma intensifies.
- 4Heat
Add the cleaned clams and 1 tablespoon of minced garlic to the boiling broth, cooking until the shells open completely and release their concentrated sea juices into the liquid.
- 5Control
Add 150g of cubed tofu, the prepared mallow, and one sliced cheongyang chili, then simmer for 4 more minutes until the mallow releases its natural mucilage to thicken the broth.
- 6Finish
Stir in 35g of sliced green onions and cook briefly to release their fragrance, then remove from heat once the flavors are fully integrated and serve immediately in a bowl.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mallow leaves thicken the auk-bajirak-jjigae broth into a savory, velvety base.
- Finish cue
- Stir in 35g of sliced green onions and cook briefly to release their fragrance, then remove from heat once the flavors are fully integrated and serve immediately in a bowl.
- Avoid this
- Avoid overcooking mallow to keep color and freshness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 8 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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