Manila Clam and Minari Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
This springtime stew pairs the briny savoriness of Manila clams with the mellow richness of soybean paste and the fresh aroma of minari (Korean water…
This springtime stew pairs the briny savoriness of Manila clams with the mellow richness of soybean paste and the fresh aroma of minari (Korean water dropwort). It’s hearty with rice, and a brief simmer after adding the minari keeps it fragrant.
Soups & stews · 25 minutes to cook
Nutrition (per 633g serving): 163.7 kcal · protein 17.9g · carbohydrate 13.3g · fat 4g · sodium 1250.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the minari just before turning off the heat to preserve its fresh aroma.
Tips: Clam meat can turn tough if cooked too long, so finish cooking once it turns opaque.
Tips: Soybean paste varies in saltiness by brand, so taste at the end and add more as needed rather than adding too much at the start.
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Ingredients (1 serving)
- Clam meat — 80 g
- Water parsley — 1 handful
- Doenjang — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Tofu — 0.1 block
- Water — 350 ml