Korean Mallow & Clam Stew
Quick answer
- Active time
- 33 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Mallow leaves turn this doenjang broth silky: their natural mucilage thickens the liquid so it clings to the spoon.
Read more
Peeling the stringy stem skins and kneading out the green juice keeps the leaves from tasting grassy.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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. Skim off any foam that rises during cooking.
- 5
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.
- 6
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.
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