Doenjang Jjigae

Doenjang Jjigae (Korean Soybean Paste Stew)

A hearty, earthy Korean stew built on fermented soybean paste, briny clams, and humble vegetables. Traditionally finished in a stone pot so it arrives at the table still bubbling.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) fresh clams (manila or littleneck), scrubbed and soaked in salted water for 30 min to purge sand
• •1 tbsp doenjang (Korean fermented soybean paste), core flavour; do not substitute miso
• •1 tsp gochujang (Korean chilli paste), adjust to taste, or omit for a non-spicy version
• •200 g (7 oz) firm tofu, cut into 2 cm / ¾ in cubes
• •1 g (1 medium) potato (about 150 g), peeled and cut into 2 cm / ¾ in cubes
• •1 g (1 small) courgette (zucchini, about 150 g), sliced into 1 cm / ½ in half-moons
• •1 g (½ medium) onion, sliced
• •100 g (3½ oz) Korean radish (mu) or daikon, optional; cut into 2 cm cubes
• •3 g garlic cloves, crushed
• •5 g (1 tsp) fine sea salt, for soaking clams
• •15 g (1 tbsp) soy sauce
• •2 g spring onions, sliced, to finish
• •1 g fresh red chilli or gochu, sliced, optional garnish
• •700 ml (3 cups) cold water or anchovy-kelp stock, home-kitchen note: a strip of kombu plus 1 tsp dashima powder approximates traditional dashima broth

Steps

1. 1 Soak the clams in 1 L of cold water with 1 tsp salt for 30 minutes, then rinse. Discard any that are cracked or stay open when tapped.
2. 2 In a heavy pot (or earthenware ttukbaegi), combine the water or stock, doenjang, gochujang, garlic, and soy sauce. Stir well to dissolve the pastes, then bring to a boil over medium-high heat.
3. 3 Add the potato, radish, and onion. Simmer for 6–8 minutes, until the potato is just tender.
4. 4 Add the clams and courgette. Cover and cook for 4–6 minutes, until all clams have opened. Discard any clams that remain closed.
5. 5 Gently slide in the tofu cubes so they don't break apart, and simmer for 2 more minutes to heat through. Taste the broth; add a pinch of salt or a splash more water if needed.
6. 6 Scatter the spring onions and chilli over the top. If using a stone pot, transfer to the table directly over a trivet; the stew should be bubbling vigorously. Serve with steamed rice and banchan.
7. 7 Doneness cues: potatoes pierce easily with a knife, clams are fully opened, and the broth is vigorously simmering. Clams must reach 63 °C / 145 °F internally; confirm by checking the largest clam is hot throughout before serving.