Korean Seafood Doenjang Stew
Haemul doenjang jjigae elevates the classic soybean paste stew by adding clams and shrimp. The clams open during cooking and release their clear, briny liquor into the doenjang-seasoned kelp and anchovy broth. Shrimp add another layer of seafood flavor. Tofu and zucchini provide familiar textures that soak up the enriched broth. The seafood transforms what is already a staple Korean stew into something noticeably more complex.
Adjust Servings
Instructions
- 1
Purge the clams and peel the shrimp.
- 2
Heat broth and dissolve doenjang into it.
- 3
Add tofu and zucchini, cook briefly, then add clams and shrimp.
- 4
Cook until seafood is done, adjust with garlic, and serve.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Mushroom Doenjang Stew
Three types of mushrooms - shiitake, oyster, and enoki - are simmered together in doenjang-seasoned anchovy broth. Each mushroom contributes a distinct texture: the meaty chew of shiitake, the silky tear of oyster mushroom, and the delicate crunch of enoki. Cubes of soft tofu round out the stew, absorbing the fermented soybean broth into every bite.
Korean Crab Doenjang Stew
This crab stew uses a whole blue crab simmered with doenjang in an anchovy broth base. The crab shell and meat release a concentrated seafood essence that melds with the fermented soybean paste. Tofu and zucchini absorb the rich broth, making every component flavorful. Built on just five core ingredients, the stew lets the natural sweetness of the crab take center stage.
Korean Silken Tofu Seafood Stew
This seafood soft tofu stew combines silken tofu with shrimp and Manila clams in an anchovy stock seasoned with gochujang and Korean chili flakes. The aromatics are first sauteed in sesame oil to build flavor before the stock is added. The shellfish release their briny juices into the spicy broth, and a cracked egg stirred in at the end adds richness. It is a widely loved Korean stew that delivers both oceanic depth and bold spice.
Korean Tofu Stew (Spicy Kimchi & Firm Tofu Pot)
A straightforward jjigae that highlights firm tofu and kimchi in a spicy anchovy broth. Gochugaru dissolves into the stock to create a vivid red, peppery base, while the kimchi's fermented tang adds complexity with each passing minute on the stove. Green onion rounds out the aromatics. Despite using only five main ingredients, the fermented kimchi does the heavy lifting, producing a broth with layered acidity and depth.
Korean Seafood Rice Bowl (Shrimp Squid Clam Starchy Sauce Bowl)
Shrimp, squid, and clams are stir-fried with garlic, then seasoned with oyster sauce and soy sauce before being thickened with a cornstarch slurry. The slurry gives the sauce a glossy sheen and helps it cling to each piece of seafood, so when ladled over rice the sauce gradually seeps downward rather than pooling. Adding the seafood last and cooking briefly keeps each piece plump, while the natural liquor from the clams forms the umami backbone of the sauce. The entire dish comes together in about 25 minutes from start to finish.
Korean Boiled Seafood Broth
Haemul suyuk-tang is a clear Korean seafood soup where clams, shrimp, and squid are simmered together in water with garlic and green onion. The beauty of this dish lies in its restraint - no chili paste, no doenjang, no heavy seasoning - just salt and the natural briny liquor that each type of shellfish and cephalopod contributes to the pot. The clams open and release their saline juice first, the shrimp turn pink and add a sweet undercurrent, and the squid firms up and provides a chewy textural element. Together, these three sources of marine umami produce a broth that tastes remarkably full despite its transparency. The visual presentation is appealing as well: the open clam shells, curled pink shrimp, and white squid rings make the bowl look abundant and inviting. This soup works well as a light meal on its own with rice, letting the pure ocean flavor take center stage without competition.