Clam Doenjang Stew recipe - ingredients, nutrition and when to eat it
This familiar home-style stew combines the briny umami of clams with doenjang, tofu, and Korean zucchini.
This familiar home-style stew combines the briny umami of clams with doenjang, tofu, and Korean zucchini. It's just right for a warm, comforting lunch or dinner with rice.
Seafood · 25 minutes to cook
Nutrition (per 753g serving): 262.3 kcal · protein 30.7g · carbohydrate 18.2g · fat 7.5g · sodium 1545.7mg
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: Once the clams open, avoid boiling them for too long so the meat doesn't become tough.
Tips: Doenjang varies in saltiness by brand, so season gradually and adjust the flavor at the end.
Tips: If foam rises from the clams, skim it off once or twice with a ladle for a cleaner broth.
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Ingredients (1 serving)
- Water — 400 ml
- Clams — 100 g
- Doenjang — 1.3 Tbsp
- Tofu — 100 g
- Korean zucchini — 60 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Cheongyang chili pepper — 1 pc
- Kelp — 5 g
- Anchovies — 8 g