Clam Doenjang Soup recipe - ingredients, nutrition and when to eat it
This homestyle soup is made by simmering Manila clams and Korean zucchini in broth seasoned with doenjang.
This homestyle soup is made by simmering Manila clams and Korean zucchini in broth seasoned with doenjang. The clams’ briny savoriness pairs with the rich, earthy flavor of doenjang, making it a lovely match for rice at lunch or dinner.
Seafood · 20 minutes to cook
Tips: Doenjang varies in saltiness by brand, so start with just one tablespoon and adjust the seasoning at the end.
Tips: Clams can turn tough if cooked too long, so simmer them briefly after they open.
Tips: You can also use Asian hard clams or geoduck instead of Manila clams.
Tips: Daikon or potatoes make a hearty substitute for Korean zucchini.
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Ingredients (1 serving)
- Manila clams — 120 g
- Doenjang — 1 Tbsp
- Korean zucchini — 0.3 pc
- Daikon — 30 g
- Green onion — 10 g
- Garlic — 0.5 tsp
- Water — 450 ml