Korean Wild Chive Clam Chili Stew
Quick answer
Dalrae bajirak gochujang-jjigae is a spring stew that brings together wild chives and short-neck clams in a gochujang-spiked anchovy broth.
What makes this special
- Seasonal wild chives and clam brine hold spring notes in dalrae bajirak jjigae.
- Wild chive available only February to April makes this a strictly seasonal stew
- Clams opening in the pot release briny seafood stock into the gochujang base
Key ingredients
Core cooking flow
- 1 Soak 600g clams in salted water for at least 30 minutes to purge sand.
- 2 Cut 180g potato into 1.5cm cubes and slice 100g onion thinly.
- 3 Pour 850ml anchovy stock into a pot and add the potato.
Dalrae bajirak gochujang-jjigae is a spring stew that brings together wild chives and short-neck clams in a gochujang-spiked anchovy broth. When the clams are added to the simmering stock and begin to open, they release a concentrated brine that deepens the base flavor considerably. Gochujang folds in a fermented heat that runs through the whole bowl. Dalrae, a wild allium that grows in Korean fields from late February through April, goes in near the very end of cooking; its sharp, garlic-like scent stays intact that way and cuts through any marine fishiness. Potato pieces absorb the spicy broth as they cook and give the stew weight, while tofu provides a soft counterpoint to the heat. Before cooking, soaking the clams in salted water for thirty minutes purges any sand so the broth stays clean. The combination of early-spring dalrae with clams makes this a recipe with a narrow seasonal window.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 600g clams in salted water for at least 30 minutes to purge sand.
Rub the shells together under cold running water, rinse until the water stays clear, and drain well before cooking.
- 2Finish
Cut 180g potato into 1.5cm cubes and slice 100g onion thinly.
Cut 250g tofu into bite-size pieces, then cut 70g wild chives into 3-4cm lengths and keep them separate for the finish.
- 3Control
Pour 850ml anchovy stock into a pot and add the potato.
Bring it to a boil over medium heat, then cook for about 7 minutes, until the potato edges look slightly translucent but the centers still hold shape.
- 4Control
Stir 1.5 tablespoons gochujang, 1 tablespoon Korean chili flakes, and 1 tablespoon minced garlic into the broth until fully dissolved. Add the onion and simmer over medium heat for 4 minutes, skimming only heavy foam if needed.
- 5Heat
Add the purged clams and tofu, then raise the heat to medium-high.
Boil for 3-5 minutes, just until the clams open and release their briny juice; remove any clams that remain closed.
- 6Finish
Reduce the heat to low and scatter the wild chives over the top.
Cook for just 1 minute so their sharp aroma stays fresh, then turn off the heat, check the broth, and serve the stew hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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