Clams, gochujang jjigae, chewy and savory seasonal clams
Small clams from the sea. It's the season when a lot of clams are coming out. Especially, it is fun to choose clams that are included when eating clam seafood noodle soup or soft tofu. It's small, so I don't know what's good, but it's a clam that's used a lot as a broth. It's small, but it's more savory and chewy than I thought.
4 serving
Within 20 minutes
소은맘
Ingredients
  • Manila clam
    1cup
  • Broth
    800ml
  • Shiitake mushroom
    2ea
  • onion
    1/2ea
  • Pumpkin
    1/2ea
  • Tofu
    1/2piece
  • Cheongyang red pepper
    2ea
  • water parsley
  • leek
    1ea
  • Sesame oil
    1spoon
  • red pepper paste
    3spoon
  • Korean style soy sauce
    1spoon
  • Red pepper powder
    1spoon
  • crushed garlic
    1spoon
  • cooking wine
    1spoon
  • Salt
    little
Cooking Steps
STEP 1/18
Cut the onions and pumpkins into bite-size pieces
STEP 2/18
I cut the tofu into cubes.
STEP 3/18
I cut a green onion half diagonally, cut it half diagonally, and cut Cheongyang red pepper diagonally. It's not in the picture, but please cut the shiitake mushrooms in the length.
STEP 4/18
The clam meat was rinsed in water, supported by a sieve, and drained to a certain extent.
STEP 5/18
In a skillet over low heat, add 2 spoons of cooking oil and 1 spoon of sesame oil and stir-fry chopped green onion and 1 spoon of minced garlic to make green onion garlic oil.
STEP 6/18
When the scent comes up, stir-fry 1 spoon of chili powder to make chili oil. I had chili oil that I made, so I just put it in. Add 1 spoonful of soy sauce and 1 spoonful of cooking wine and stir-fry.
STEP 7/18
Add 3 spoons of red pepper paste and stir-fry it
STEP 8/18
Add onion and pumpkin and stir-fry well.
STEP 9/18
Add anchovy broth and boil over high heat.
STEP 10/18
Add tofu, please.
STEP 11/18
Add shiitake mushrooms, too
STEP 12/18
When it boils, add clams, cheongyang red pepper and green onion and boil for about 3 minutes. If you boil clam meat for too long, it will be tough, so don't boil it too much.Season with soy sauce and salt if it is not enough
STEP 13/18
Lastly, turn off the heat and put the water parsley on top.
STEP 14/18
Clam gochujang stew with delicious seafood in season is done
STEP 15/18
You have to find it because it's small, but it's spicy, deep, and delicious. It tastes better when I put in the red pepper paste that my mom put in.
STEP 16/18
The zucchini is soft and well-cooked, and the tofu with plenty of red pepper paste is soft but spicy. I love the scent of water parsley with garnish. Clam red pepper paste stew that smells like spring
STEP 17/18
The soup is so good that I'm eating it with carbs. It's really good if you scoop up a ladle and put it on top of the rice and mix it. Why is this more delicious. Eating like this makes me feel like I'm eating properly. I love the smell of red pepper paste and the tenderness of vegetables. I like the thickness of the soup with the flavor of chili oil to be warm. It's just a regular red pepper paste stew with a lot of clams, but a different red pepper paste stew is completed.
STEP 18/18
It's spring. Make the stew taste fresher with delicious and fresh seafood in spring. Food in season is the best medicine. Eat seasonal food and stay healthy in spring
I added flavor by using chili oil. The soup is deep and spicy because I added red pepper paste. I added water parsley at the end
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