Korean Dried Radish Greens & Clam Soybean Stew
This hearty stew pairs rehydrated dried radish greens with fresh clams in a broth of rice-rinse water flavored with doenjang and a touch of gochujang. The radish greens are first sauteed in perilla oil to deepen their nutty aroma before joining the briny clam broth. Korean radish and onion round out the sweetness, while green onion and garlic add aromatic depth. The rice-rinse water gives the soup a slightly thickened, silky consistency.
Adjust Servings
Instructions
- 1
Rinse purged clams well and cut rehydrated greens into 4-5 cm lengths.
- 2
Heat perilla oil in a pot and stir-fry greens with garlic for 2 minutes.
- 3
Add soybean paste and chili paste, then pour in rice-rinse water and dissolve fully.
- 4
Add radish and onion; simmer over medium heat for 12 minutes to build sweetness.
- 5
Add clams and cook 4-5 minutes until shells open.
- 6
Finish with green onion for 1 minute, adjust seasoning, and serve hot.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Dried Radish Greens Perilla Stew
This stew simmers rehydrated dried radish greens in rice-rinse water thickened with a generous four tablespoons of perilla seed powder. A small amount of doenjang and gochujang provides savory depth, while the perilla powder creates a creamy, nutty broth with a pale beige hue. The chewy texture of the greens contrasts with the smooth, rich soup. Onion and green onion add layers of sweetness and fragrance, making it a warming winter staple in Korean home cooking.
Korean Beef Doenjang Jjigae
This is the classic Korean soybean paste stew made with beef brisket, featuring potato, zucchini, tofu, and onion simmered in rice-rinse water. The brisket lends a deep, beefy backbone to the broth, which the doenjang transforms into a rich, fermented complexity. Potato melts slightly into the soup, adding body, while green onion and garlic anchor the aroma. It is the kind of everyday stew that pairs with a fresh bowl of rice and never gets old.
Korean Brisket Soybean Paste Stew
This version of doenjang jjigae adds thinly sliced beef brisket to the classic soybean paste stew. The marbled brisket renders its fat into the rice-rinsing water base, giving the broth a richer, more full-bodied character than the standard recipe. Potato, zucchini, tofu, and a cheongyang chili round out the pot, making each spoonful a mix of creamy, starchy, and spicy elements.
Korean Ugeoji Doenjang Stew
Blanched napa outer leaves are simmered in rice-rinse water with doenjang and a touch of gochujang in this traditional Korean stew. The starchy rice water gives the broth a naturally creamy body, while Korean radish, zucchini, and tofu contribute layers of mild sweetness. A finishing drizzle of perilla oil adds a distinctive nutty aroma. This is a classic home-cooked doenjang stew with the comforting depth of slow-simmered vegetables and fermented paste.
Soybean Paste Stew with Clams
Korea's most comforting one-pot stew -- briny clams pop open in a bubbling doenjang broth, releasing their salty liquor into fermented soybean paste for a flavor no other stew can match. Manila clams are purged of sand, then added to a pot of doenjang-laced broth where they pop open and surrender their salty liquor into the soup, transforming the base from merely savory to sea-tinged and complex. Zucchini softens in the bubbling liquid and contributes a natural sweetness, while blocks of tofu act as sponges, soaking up the broth and bursting with hot, flavorful liquid when bitten. Sliced cheongyang chili peppers are stirred in to cut through the heaviness of the fermented paste and lift the overall flavor. The stew is served bubbling in an earthenware pot alongside rice - many Koreans spoon the broth directly over their bowl - and adapts to any season: light with summer vegetables from the refrigerator, or piping hot in a stone pot during winter.
Korean Dried Radish Greens Doenjang Kalguksu
Siraegi doenjang kalguksu is a Korean noodle soup that combines dried radish greens with a soybean paste broth built on anchovy-kelp stock. The radish greens contribute an earthy, slightly bitter note that complements the fermented depth of doenjang. Onion and zucchini add natural sweetness during simmering, and perilla seed powder stirred in at the end brings a toasted, nutty finish. Fresh kalguksu noodles absorb the broth as they cook, resulting in a soft, chewy texture.