Sunday, October 30, 2011

Doenjang Jjigae (Again!) with Clams



I cooked Doenjang Jjigae again, for the second time in two days. If you are not familiar with this dish, it is a Korean stew made with soy bean paste, and contains vegetables, meat and other ingredients. This time, I used the proper Korean soup pot,  ttukbaegi, which I just bought this morning, so that I could enjoy another delicious serving of this wonderful stew! This time though, I opted to use clams instead of pork. Fresh clams are pretty hard to come by in Australia (or Sydney at least), so I bought prepacked frozen baby clam meat instead, which worked really well in this dish. The clams don't take long to cook, so I added them into the stew during the last 5 minutes of cooking. Both the clam and pork versions are yummy. However, I do enjoy the texture and taste of the clams in this dish, and it's also quicker to prepare compared to using pork, which has to be sliced first (unless you use frozen pre-sliced pork).

If I had to eat the same dish everyday, this would probably be on the top of my list. But then, I wouldn't do that. Otherwise, you would be seeing different variations of doenjang jjigae being posted here everyday. Anyway, they all kind of look the same because all you can see in the photos are floating pieces of tofu, a few scallions and glimpses of diced zucchini. The clams prefer to huddle together at the bottom of the pot than to make a show for my camera. I just wanted to get a shot of this stew in my new  ttukbaegi, which does a splendid job of keep the jjigae steaming hot while you eat.

Please refer to my previous post on Doenjang Jjigae for the recipe. The only difference is to substitute the pork with the clams. Add the clams just shortly before the stew is ready as you don't want to overcook them. Quick and easy! Enjoy to infinity and beyond!

11 comments:

HomeKreation said...

Hi there. Thanks for leaving a message in my blog. May I know your name. You have a lovely blog and nice photos. This dish looks delicious... I have not tasted any Korean dish so far.

To Food With Love said...

Hi Roz,
Thanks for your comments. Korean food is popular here and it's quite easy to find all the ingredients. The korean soy bean paste is different from the chinese type, and it makes the soup very tasty. Hope you get to try this one day. And I love your blog by the way :)
Cheers,
Fern

Lorraine @ Not Quite Nigella said...

What a lovely comforting dish this looks! :D

Nami | Just One Cookbook said...

Soup is always very hard to take a photograph and I thought you did an amazing job Fern! And I can tell how much you like this soup because you made it again with the proper pot and it wasn't even a week yet since last time you made... haha. p.s. Thanks for the b-day wishes. :-)

Juliana said...

I never had this soup, but from your description I already know that I'll love it...love soy bean paste and all the spices.
Looks delicious...hope you have a wonderful week ahead Fern :-)

To Food With Love said...

@Nami: Thanks, must be the pot that makes it look more authentic...:p
@Juliana: Yes, the Korean soy bean paste is great in the soup, and has a more complex and mellow flavour than its chinese counterpart.

Indonesia Eats said...

I have seen some of you soup shots. They all look gorgeous. Coming from chili pepper lover's family background, I do enjoy Korean foods as well.

I still have lots gochujang in my fridge :)

To Food With Love said...

@IE: Use the gochujang for fried chicken! :)

Sook said...

Oh my favorite kind! I love clams in duenjang jigae... Now I'm craving some... yum!

Hyosun Ro said...

Fern - You're just getting so good at this. This looks really good, and I do like doenjang jjigae with clams a lot too.

To Food With Love said...

Thanks Hyosun. Look forward to trying more of your recipes!