Korean Clam Doenjang Soup

Soak 300g manila clams in salted water for at least 20 minutes so they release sand.

Rub the shells against each other, then rinse several times until the water runs clear and no grit remains.

Put 500ml water and the cleaned clams in a pot, then set it over medium heat.

Starting from cold water helps the clam flavor draw out gradually and build a clean broth before seasoning.

When the water becomes warm, place 2 tbsp doenjang in a fine strainer and dissolve it into the pot.

Press it through instead of dropping in lumps, so the broth stays smooth and evenly seasoned.

Slice 0.5 zucchini into 0.5cm half-moons and cut 100g tofu into bite-size cubes, then add both to the pot.

Keep the soup at a gentle simmer for about 3 minutes so the zucchini softens without breaking the tofu.

When the clam shells begin to open, stir in the minced garlic.

Skim off any foam and simmer only about 1 minute longer, because overcooked clams turn tough quickly after they open.

Add the chopped scallion at the end and simmer for only 30 seconds to keep its fresh aroma.

Taste before adding salt, since the clams and doenjang already season the soup considerably.