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Korean seafood doenjang jjigae with shrimp, open clams, tofu and vegetables in soybean paste broth

Seafood Doenjang Jjigae with Shrimp and Clams

Korean-style fermented soybean paste stew with shrimp, littleneck clams, tofu, radish, zucchini and mushrooms in prepared unsalted anchovy-kelp broth.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 light soup bowls

Ingredients
  

  • 4 cups unsalted anchovy-kelp broth prepared in advance; check packaged broth ingredients
  • 3 tbsp Korean doenjang fermented soybean paste; check brand-specific salt content
  • 1 cup Korean radish or daikon thinly sliced, about 4 oz
  • 1/2 medium onion thinly sliced
  • 1 small zucchini approximately 1 cup, cut into bite-size half-moons
  • 1 cup mushrooms sliced, about 3 oz
  • 8 oz medium-firm tofu cubed
  • 2 cloves garlic finely minced
  • 1/2 tsp gochugaru optional Korean chili flakes
  • 12 small live littleneck clams cleaned and scrubbed; purged in advance if supplier requires
  • 8 oz raw shrimp peeled, deveined and thawed if previously frozen
  • 2 scallions thinly sliced; use clean cutting board
  • 1 tsp rice vinegar optional; stir in at the end

Instructions
 

  • Stir the unsalted anchovy-kelp broth and doenjang together in a medium heavy pot until the paste dissolves. Add thinly sliced radish and onion. Bring to a steady simmer and cook about 8 minutes, until the radish begins to soften.
  • Add the zucchini, mushrooms, tofu, minced garlic and optional gochugaru. Simmer roughly 4 minutes, stirring gently so the tofu stays intact.
  • Add properly cleaned live clams and cover. Simmer approximately 4–6 minutes, checking for shells to open. If some finish early, transfer them with clean utensils to a covered warm bowl. Discard any clams that remain closed after cooking.
  • Add the raw peeled shrimp to the gently simmering broth. Cook for several minutes until their flesh becomes firm, pearly and opaque throughout. Extend cooking as necessary, then return the fully cooked clams to the hot stew.
  • Add sliced scallions and optional measured rice vinegar. Divide promptly among four warm bowls and serve hot.

Notes

The 45-minute estimate assumes stock is prepared, shrimp are thawed and clams are properly cleaned or purged if required. Discard broken clams or those that do not close when tapped before cooking; discard clams still closed after cooking. Shrimp must turn firm, pearly and opaque. Contains soy, crustacean shellfish, molluscan shellfish and fish (anchovy stock); check all product labels. Refrigerate seafood promptly within 2 hours, or within 1 hour above 90°F (32°C). Keep leftovers at or below 40°F (4°C); reheat to 165°F (74°C). No nutrition or star ratings have been calculated.