<i>Doenjang Jjigae</i> (Korean Fermented-Bean-Paste Stew) Recipe

Ingredients (18)

• For the Stock:
• 2 1/2 cups (600ml) rice-rinsing water or water (see note)
• 10-15 dried anchovies, heads and entrails removed
• 1 piece dashima (also sold as kombu, which is the Japanese name)
• For the Stew:
• 1/2 pound (250g) littleneck or manila clams
• Kosher or sea salt
• 4 dried shiitake mushrooms
• 1/2 summer squash (about 5 ounces; 150g), such as zucchini, sliced crosswise about 1/8 inch thick
• 1/2 small onion (1 1/2 ounces; 40g), sliced
• One 2-inch piece daepah (Korean giant scallion), white part only, or 2 scallions, white and light green parts only, thinly sliced
• 1 1/2 ounces (40g) dallae (Korean wild chives), outer skin of bulb peeled and discarded, chives washed well, then cut into 2-inch lengths (optional)
• 1 medium clove garlic, minced
• 2 to 3 tablespoons doenjang (Korean fermented soybean paste), such as Togul
• 1/2 fresh red chili pepper, thinly sliced
• 1/2 fresh green chili pepper, thinly sliced
• Joseon ganjang (Korean "soup" soy sauce), to taste (optional)
• Hot rice and kimchi, for serving