Korean 20 min

Korean Doenjang Soup with Clams

Name: Korean Doenjang Soup with Clams
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 lbs fresh littleneck clams, scrubbed; 3 tablespoons doenjang; 1 tablespoon gochujang; 3 cups water; 1 cup zucchini, sliced into half-moons; 1/2 block firm tofu, cubed; 4 cloves garlic, minced; 1 medium onion, sliced; 1 red chili, sliced; 2 green onions, sliced; 1 teaspoon sesame oil

seafooddairy-freehealthyhigh-proteingluten-free

Ingredientsfor 2

220

Cal

24g

Protein

14g

Carbs

Fat

12 lbs fresh littleneck clams, scrubbed
23 tablespoons doenjang
31 tablespoon gochujang
43 cups water
51 cup zucchini, sliced into half-moons
61/2 block firm tofu, cubed
74 cloves garlic, minced
81 medium onion, sliced
91 red chili, sliced
102 green onions, sliced
111 teaspoon sesame oil

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Instructions

1
Soak clams in cold salted water for 30 minutes to purge sand. Drain and scrub. Discard any clams that are already open and do not close when tapped.
2
Combine water, doenjang, and gochujang in a pot. Whisk until pastes dissolve. Add garlic and onion. Bring to a boil over medium-high heat.
3
Add clams. Cover and cook 4–5 minutes until clams open. Discard any that remain closed after 6 minutes — they are not safe to eat.
4
Add zucchini and tofu. Simmer 5 more minutes until zucchini is tender and tofu is heated through. Add red chili slices in the last minute.
5
Finish with sesame oil and sliced green onions. Serve in the pot with steamed rice. The clam broth merges with the fermented doenjang to create a deeply savory, briny soup that is uniquely Korean.