Korean Soybean Paste Stew with Clams and Zucchini

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.

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.

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.

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.

Stir in the zucchini, tofu, 250g of clams, and one teaspoon of minced garlic, then continue simmering until the clam shells open.

Discard any clams that remain shut after cooking.

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.