Soybean Paste Stew with Clams
Quick answer
- Total time
- At least 50 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Wait until the clams are cooked to check the seasoning.
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As they open they release briny liquid into the broth, and a broth salted to taste with doenjang alone can end up too salty. Throw out any clams that stay shut.
Ingredients
Instructions
- 1
Soak 250 g clams in 3% salt water for 30 minutes to purge grit, then slice zucchini, potato, and onion 1.5 cm thick and cube tofu into 2 cm pieces.
- 2
Pour 700 ml rice-rinse water into a pot, strain and dissolve 2 tbsp soybean paste through a sieve, then heat over medium until the surface just begins to bubble.
- 3
Add potato and onion, simmer over medium heat for 8 minutes until the potato yields slightly to a chopstick with a hint of resistance, drawing out full sweetness into the broth.
- 4
Add zucchini, tofu, and 1 tbsp minced garlic, then simmer over medium heat 7 more minutes until the zucchini turns translucent and a garlicky aroma rises from the broth.
- 5
Add the purged clams, raise to medium-high, and cook 4-5 minutes at a steady boil, adjusting the heat as needed.
Discard any clams that remain shut after cooking.
- 6
Add 1 thinly sliced hot green chili, simmer 1 minute more to infuse its sharp heat into the broth, then bring the pot straight to the table and serve immediately.
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