Korean Mallow & Clam Stew
Where auk-bajirak-guk is a mild, brothy soup, this jjigae version intensifies every element - more doenjang, denser ingredients, and a spicier edge from sliced cheongyang chili. The clams open first in boiling water, releasing concentrated sea juice. Doenjang and a spoonful of gochugaru dissolve into the broth, building a base that is simultaneously earthy, briny, and warm with chili heat. Cubed tofu and sliced zucchini add body and substance, turning the soup into a stew that can anchor a meal. Mallow leaves fold in at the end, their mucilaginous quality giving the broth a velvety body that clings to the spoon. Cheongyang chili slivers on top deliver a sharp, clean heat that cuts through the richness. This jjigae sits at the intersection of comfort and intensity - thick, warming, and deeply layered, meant to be eaten with steamed rice on cold evenings.
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Instructions
- 1
Purge clams in salted water, then rinse thoroughly.
- 2
Trim stems and roughly chop mallow leaves.
- 3
Bring rice-rinse water and dissolved doenjang to a boil.
- 4
Add clams and garlic; cook until clams open.
- 5
Add tofu, mallow, and chili; simmer 4 more minutes.
- 6
Finish with green onion and serve hot.
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