Korean Soybean Paste Stew with Clams and Zucchini

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Bajirak aehobak doenjang jjigae is a Korean soybean paste stew that draws its distinctive clean depth from littleneck clams cooked alongside zucchini, potato, and tofu in rice-rinse water.

As the clams open during cooking, they release their briny, slightly sweet liquor directly into the doenjang broth, deepening the fermented base with a layer of ocean salinity that soybean paste alone cannot produce. Potato breaks down gradually as the stew simmers, adding a subtle body to the broth without turning it starchy. Tofu and zucchini provide contrasting textures, the tofu soft and custardy while the zucchini retains a gentle resistance. Onion and minced garlic supply the sweet, aromatic foundation of the broth, and a Cheongyang chili introduces a clean, sharp heat that prevents the flavors from becoming too heavy. The pairing of the clams' saline, briny character with the earthy fermented depth of doenjang is what gives this particular version of the stew its reputation as one of the most satisfying everyday versions, served with a bowl of plain steamed rice.

Ingredients

servings

IngredientAmountUnit

Clams250 gg

Zucchini150 gg

Potato120 gg

Onion80 gg

Tofu180 gg

Doenjang2 tbsptbsp

Minced garlic1 tsptsp

Cheongyang chili1 eaea

Rice-rinse water800 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Soak 250g of littleneck clams in lightly salted water for one hour to purge sand, then scrub the shells together under running water until the water runs clear and clean.
2

Prep

Dice 120g of potato, 150g of zucchini, 80g of onion, and 180g of tofu into uniform two centimeter cubes, then thinly slice one Cheongyang chili into half centimeter rounds.
3

Step

Pour 800ml of rice rinse water into a pot and dissolve two tablespoons of doenjang through a fine mesh strainer to ensure a smooth texture without any grainy fermented bean solids.
4

Control

Add the prepared potato and onion first, simmering for about six minutes until the potato is tender and begins to release starch, which naturally thickens and adds body to the broth.
5

Control

Stir in the zucchini, tofu, 250g of clams, and one teaspoon of minced garlic, then continue simmering until the clam shells pop open, releasing their savory, briny liquor into the broth.
6

Control

Add the sliced Cheongyang chili and simmer for one final minute to infuse a sharp heat, then remove from heat immediately to prevent the clams from becoming rubbery and tough.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Briny littleneck clams release juices into this zucchini doenjang jjigae recipe.
Finish cue: Add the prepared potato and onion first, simmering for about six minutes until the potato is tender and begins to release starch, which naturally thickens and adds body to the broth.
Avoid this: Discard any clams that do not open for safety.