Clam and Zucchini Doenjang Stew with Rice recipe - ingredients, nutrition and when to eat it
This rice soup is made by pouring rice into doenjang stew simmered with clams and zucchini.
This rice soup is made by pouring rice into doenjang stew simmered with clams and zucchini. The savory broth brings together the clams’ briny flavor and the zucchini’s tender texture. It makes a satisfying lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
Tips: Clam meat can turn tough if cooked too long. Add it once the broth is boiling and cook it briefly.
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Ingredients (1 serving)
- Clam meat — 100 g
- Korean zucchini — 0.5 pc
- Doenjang (fermented soybean paste) — 1 Tbsp
- Rice — 1 bowl
- Onion — 0.3 pc
- Tofu — 50 g
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Dashi stock — 350 ml