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!