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

Serves: 4 Save

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

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