Ingredients
Anchovy Stock
10 large dried anchovies(head and guts removed)
1 onion (roughly chopped)
2 scallions (cut into thirds)
8 oz Korean radish (sliced)
15 grams kombu
10 cups water
Doenjang Jjigae
¼ cup Sempio Tojang soybean paste
2 cloves garlic(minced)
1 tsp gochugaru
¼ cup onions (chopped)
¼ cup Korean squash (chopped)
2 tbsp scallions
¼ lbs little neck clams
1 Korean chili (sliced)
8 oz soft tofu
¼ lbs thinly sliced beef
water
Tools
pot
strainer
bowl
Directions
Anchovy Stock
Step 1
Remove head and cuts of anchovies then in a dry pot sauté the anchovies on medium heat until fragrant(2-3 minutes).
10 - 12 large dried anchovies(head and guts removed)
pot
Step 2
Add onions, scallions, Korean radish, kombu, and water. Let simmer for 30 minutes then strain.
10 - 12 large dried anchovies(head and guts removed)
1 onion (roughly chopped)
2 scallions (cut into thirds)
8 oz Korean radish (sliced)
15 grams kombu
10 cups water
pot
strainer
Doenjang Jjigae
Step 1
Soak clams in water for 20 minutes and scrub them to get rid of any grit or sand.
water
¼ lbs little neck clams
bowl
Step 2
To make the soup base, combine Sempio Tojang with minced garlic and gochugaru.
¼ cup Sempio Tojang soybean paste
2 cloves garlic(minced)
1 tsp gochugaru
pot
Step 3
In a pot, combine the anchovy stock with the soup base and bring to a simmer on medium heat.
pot
Step 4
Add onions, scallions, and Korean squash and let simmer for 10 minutes.
¼ cup onions (chopped)
¼ cup Korean squash (chopped)
2 tbsp scallions
Step 5
Add clams and cook with lid on for 8 minutes.
¼ lbs little neck clams
Step 6
Once the clams start to open up, add Korean chili, soft tofu, and beef.
1 Korean chili (sliced)
8 oz soft tofu
¼ lbs thinly sliced beef
Step 7
Once the tofu and beef are warmed through, serve with rice and enjoy!
