Korean Clam Doenjang Soup
Bajirak doenjang guk is a Korean home-style soup where manila clams and doenjang combine to layer oceanic umami with fermented soybean depth. Starting the clams in cold water and bringing it to a boil draws their flavor out gradually, building a rich stock base as the temperature rises. The doenjang is dissolved through a strainer to keep the broth smooth and free of grainy particles, and its amount should be reduced from the usual quantity because the clams themselves contribute significant saltiness. Tofu and Korean zucchini add soft textures; the zucchini releases a gentle sweetness into the broth as it cooks through. Minced garlic harmonizes with the fermented aroma of the doenjang, and scallion added in the final minute preserves its fresh sharpness. No separate anchovy or kelp stock is needed because the clams provide enough umami on their own, making the soup's approach deliberately simple: just water, clams, and doenjang produce a broth with surprising depth.
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Instructions
- 1
Soak clams in salted water to purge sand.
- 2
Bring water to a boil and dissolve the doenjang.
- 3
Add tofu and zucchini; simmer briefly, then add clams.
- 4
Once clams open, add garlic and green onion; serve.
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