Soybean Sprout Stew with Clams — Kongnamul Jjigae with Clams
Korean soybean sprout stew with fresh clams, gochugaru, and scallion in a clear seafood broth, served bubbling with a small bowl of short-grain rice on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Scrub clams and purge in salted water 20 minutes, then drain. Trim soybean sprout root tails. Finely grate garlic cloves. Thinly slice spring onions and green chillies. Have all ingredients measured and ready.
Boil
Combine rinsed rice with 240ml water in a medium saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes until fluffy.
Bloom
Bring 800ml anchovy and kelp stock to a boil in a large heavy pot over high heat. Stir in gochugaru, soy sauce, grated garlic, salt, and black pepper. Reduce to medium heat and let flavors meld for 1 minute.
Simmer 1
Add soybean sprouts to the pot, cover, and simmer 5 minutes over medium heat without stirring, so sprouts steam gently and retain their crunch.
Simmer 2
Slide drained clams into the pot, cover, and simmer 4–5 minutes over medium heat until shells open completely. Discard any that remain closed.
Finish
Add sliced green chillies and spring onions to the pot, simmer 60 seconds over medium heat until just wilted. Drizzle sesame oil over the surface.
Plate
Divide the stew between two serving bowls and place a portion of cooked rice alongside each. Serve immediately while bubbling hot.
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