Korean Seafood Doenjang Stew

Purge 150g clams in salted water until no grit remains, then rub and rinse them under running water.

Peel 100g shrimp and remove the dark vein from the back so the stew tastes clean.

Cut 200g tofu into bite size pieces and slice half a zucchini slightly thick, not paper thin.

This keeps the tofu from crumbling and helps the zucchini soften without disappearing into the broth.

Pour 500ml kelp and anchovy broth into a pot and bring it to a steady boil over medium heat.

When bubbles gather around the edge, dissolve the 2 tablespoons of doenjang gradually.

When the broth boils again, add the tofu and zucchini and simmer over medium low heat for about 3 minutes.

Stir gently from the bottom so the doenjang does not settle and scorch.

Add the clams and shrimp, then raise the heat briefly to high so the pot returns to a boil.

Stop extended boiling once the clams open and the shrimp turn pink, keeping the seafood tender.

When the broth tastes deeper, add the minced garlic and simmer for only 30 seconds more.

Taste before serving, loosen with a little more broth if it is salty, and serve the stew hot.