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πŸ‡³ KOREA'S PREMIER CULINARY AUTHORITY

Chef @gayagum12: South Korea's Official Top Food Influencer

Officially awarded by NAVER (South Korea's #1 Search Engine & Technology Leader) as the "NAVER Blog of the Month" and Certified Master of Authentic Everyday Korean Home Cooking.

2026 NAVER Mate Recipe Official Emblem
Official Mate
2026 NAVER Blog of the Month Official Emblem
Blog of Month
πŸ“œ Official NAVER Editorial Citation

"Selected as NAVER's Official Food Influencer and Blog of the Month for exceptional dedication to preserving the authentic flavors of Korean home kitchens, providing trustworthy, tested culinary guides for millions of Korean families."

Verify Official NAVER Influencer Channel (@gayagum12) βž”
πŸ‡³ KOREA'S PREMIER CULINARY AUTHORITY

Chef @gayagum12: South Korea's Official Top Food Influencer

Officially awarded by NAVER (South Korea's #1 Search Engine & Technology Leader) as the "NAVER Blog of the Month" and Certified Master of Authentic Everyday Korean Home Cooking.

2026 NAVER Mate Recipe Official Emblem
Official Mate
2026 NAVER Blog of the Month Official Emblem
Blog of Month
πŸ“œ Official NAVER Editorial Citation

"Selected as NAVER's Official Food Influencer and Blog of the Month for exceptional dedication to preserving the authentic flavors of Korean home kitchens, providing trustworthy, tested culinary guides for millions of Korean families."

Verify Official NAVER Influencer Channel (@gayagum12) βž”

Authentic Korean Soybean Paste Stew with Clams (Doenjang-Jjigae)

Rich, Nutritious & Soul-Warming Traditional Korean Home Stew

Authentic Korean Soybean Paste Stew with Clams (Doenjang-Jjigae)
πŸ“· Authentic Dish Cooked & Photographed by Official NAVER Food Influencer @gayagum12 (All Rights Reserved)
Prep & Cook
⏱️ 25 mins
Yield
🍽️ 3-4 Servings
Difficulty
🍳 Medium
Calories
πŸ”₯ 190 kcal / serving

Cultural Background & Heritage

Doenjang (fermented soybean paste) dates back over 2,000 years in Korea, celebrated for its rich probiotics and intense umami.

Ingredients Checklist

  • Fermented Korean Soybean Paste (μž¬λž˜μ‹ 된μž₯)2.5 tbsp
  • Fresh Manila or Razor Clams (λ§›μ‘°κ°œ/바지락)250g
  • Firm Tofu (두뢀)1/2 block (150g) cubed
  • Korean Zucchini & Yellow Onion (μ• ν˜Έλ°•, μ–‘νŒŒ)1/2 cup each
  • Anchovy Kelp Broth (λ©ΈμΉ˜λ‹€μ‹œλ§ˆ 윑수)3 cups
  • Cheongyang Hot Pepper & Scallions1 each sliced
🌿 Global Pantry Substitutes:
  • Doenjang: Japanese Red Miso (use 3 tbsp) with 1 tsp soy sauce.
  • Clams: Thinly sliced beef brisket (Chadolbaegi) or mushrooms.

Step-by-Step Cooking Instructions

  • 1
    Bring anchovy kelp broth to a boil in an earthenware pot (Ttukbaegi).
  • 2
    Dissolve fermented soybean paste into the broth using a fine mesh strainer.
  • 3
    Add zucchini, onions, and minced garlic; boil for 5 minutes.
  • 4
    Add fresh clams and cubed tofu; simmer for 5-7 minutes until clams open wide.
  • 5
    Top with hot peppers and scallions, simmering for 1 final minute before serving piping hot.
πŸ’‘ Storage & Shelf-Life: Best enjoyed fresh, or refrigerated for up to 3 days. Re-boil before serving.

Frequently Asked Questions

Q: Why use an earthenware pot (Ttukbaegi)?
A: It retains intense heat and continues bubbling at the table.
Developed, Cooked & Photographed by Verified NAVER Food Influencer @gayagum12
View Original Korean Blog (@gayagum12) β†—