How to make delicious clam doenjang jjigae

Clam doenjang-jjigae is a delicious dish that perfectly balances a rich, flavorful broth with the fresh taste of clams. It's characterized by the deep, savory taste of doenjang (soybean paste), and you can also enjoy the textures of the vegetables and clams. The simmering broth envelops your tongue, and the umami of the clams spreads throughout your mouth. It pairs wonderfully with warm rice, making it a comforting dish for both body and soul. This jjigae is a superb dish that allows you to fully experience the charm of Korean cuisine.

The main ingredients for clam doenjang-jjigae are clams, green onions, garlic, onions, potatoes, bean sprouts, and doenjang (soybean paste). These ingredients combine perfectly to create a rich broth and delicious ingredients.

First, wash the clams and remove any sand. Slice the green onions diagonally, and mince the garlic. Cut the onion and potatoes into bite-sized pieces, and trim the roots off the bean sprouts.

Heat a small amount of oil in a pot and sauté the garlic and green onions. Once fragrant, add the onion and potatoes and continue to sauté. After the vegetables have softened, add the doenjang and mix well.

Next, add water and bring to a boil. Once boiling, add the clams and boil over high heat for about 5 minutes. The clams will open and release their umami, adding richness to the broth.

Finally, add the bean sprouts and simmer for another 2 to 3 minutes. The key is to cook the bean sprouts just enough to keep their crisp texture.

Clam doenjang-jjigae is characterized by its rich flavor and clean aftertaste. The flavor of doenjang spreads throughout the broth, enhanced by the umami of the clams. The textures of the vegetables and clams are also enjoyable, and it pairs perfectly with rice.

This jjigae is a warm dish perfect for cold winter days, but it can be enjoyed year-round. It's suitable as a home-cooked meal or as a dish to entertain guests.

Clam doenjang-jjigae's rich flavor and savory broth are sure to whet your appetite.

It's gotten chilly in the mornings and evenings recently. Today, I made and ate doenjang (soybean paste) jjigae with clams.

Using up all the ingredients from one shopping trip! It's important not to waste ingredients you've bought, for survival's sake.

First, the ingredients... Clams left over from making kalguksu (warm noodles). The zucchini is also a leftover.
Onion, tofu, spicy green chili peppers, red chili peppers, miso, and a little gochujang.

1. Once the ingredients are ready, add a bit of dashida (1) and dissolve the miso and gochujang.

2. Once it comes to a boil, add the zucchini, clams, onion, red chili pepper, spicy green chili pepper, and tofu in that order.

3. Clam doenjang-jjigae is complete. (It would look even more delicious if I had a ttukbaegi (earthenware pot)...)


Today's jjigae turned red because I added too much gochujang. For miso jjigae, it really is better to add spicy green chili peppers. If you have the budget, adding beef to the jjigae is also recommended.