Cockle Doenjang Soup recipe - ingredients, nutrition and when to eat it
This homestyle soup combines pleasantly chewy cockles with the deep, savory flavor of doenjang.
This homestyle soup combines pleasantly chewy cockles with the deep, savory flavor of doenjang. Mild and warming with zucchini and tofu, it is perfect with rice for lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 690g serving): 175 kcal · protein 20g · carbohydrate 9.4g · fat 5.9g · sodium 1274.6mg
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: Cook the cockles until their shells open and the meat plumps up.
Tips: The saltiness of doenjang varies by brand, so start with a small amount and adjust the seasoning near the end.
Tips: To remove any remaining grit, wash the cockles, soak them briefly in water, and rinse them once more.
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Ingredients (1 serving)
- Cockles — 80 g
- Doenjang (Korean fermented soybean paste) — 1 Tbsp
- Korean zucchini — 50 g
- Tofu — 80 g
- Water — 450 ml
- Garlic — 0.5 tsp
- Green onion — 10 g