(Korean Fermented-Bean-Paste Stew) Recipe

1. 1

   In a medium saucepan, combine rice-rinsing water (or water) with anchovies and dashima and bring to a low simmer. Cover the saucepan halfway with a lid and maintain low simmer for 15 minutes. Taste an anchovy; if it still has a noticeable amount of flavor left in it, continue simmering until most of the flavor has been cooked out. Strain, discarding solids.

2. 2

   Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Drain clams, discarding any that are gaping open and refuse to close when prodded.

3. 3

   In a small heatproof bowl, cover mushrooms with boiling water and let steep until rehydrated, about 10 minutes. Drain, then slice mushroom caps 1/4 inch thick.

4. 4

   Add stock to a large saucepan or earthenware pot. Bring to a boil. Add mushrooms, summer squash, onion, scallion, and wild chives (if using). Return to a boil and cook until the vegetables are beginning to become tender, about 5 minutes. Add garlic and doenjang (try dissolving the doenjang through a sieve to prevent lumps from forming).

5. 5

   Simmer for 2 minutes longer, then add clams. Cook until clams begin to pop open. Add red and green chilies and continue cooking until all the clams are open.

6. 6

   Taste the broth, and add joseon ganjang, if desired, to increase the savory, salty flavor. Serve doenjang jjigae hot, with sides of rice and kimchi.

No additional tips available.