Cockle Doenjang Stew recipe - ingredients, nutrition and when to eat it
This soup combines the chewy texture of cockles with the earthy savoriness of doenjang.
This soup combines the chewy texture of cockles with the earthy savoriness of doenjang. It's delicious with rice and makes a comforting homemade meal on a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 767.5g serving): 267.2 kcal · protein 30.6g · carbohydrate 19.2g · fat 7.3g · sodium 1876.8mg
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: Don't boil the cockles too long after they open, or they may lose their chewy texture.
Tips: Doenjang varies in saltiness, so check the seasoning at the end instead of adding too much at the beginning.
Tips: Since the cockles add flavor to the broth, start with a lighter stock than you would for regular doenjang stew.
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Ingredients (1 serving)
- Cockles — 120 g
- Doenjang (Korean fermented soybean paste) — 1.5 Tbsp
- Tofu — 80 g
- Zucchini — 70 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Kombu — 1 sheet
- Dried anchovies — 5 g
- Water — 400 ml