📝 About This Recipe
Bajirak-jjigae is a soul-warming Korean staple that celebrates the briny, sweet essence of Manila clams in a light yet deeply flavorful broth. Unlike the more common heavy stews, this version focuses on clarity and the natural umami of the seafood, accented by a touch of spicy chili and earthy soybean paste. It is a quintessential 'so-puli' (stomach-settling) dish that delivers a clean, revitalizing finish perfect for any season.
🥗 Ingredients
Main Ingredients
- 1 lb Manila Clams (Bajirak) (scrubbed and purged of sand)
- 1/2 block Firm Tofu (cut into 1-inch cubes)
- 1/2 medium Zucchini (sliced into half-moons)
- 1/2 small Onion (sliced into thin wedges)
- 2-3 pieces Shiitake Mushrooms (sliced)
Broth Base
- 3 cups Dried Anchovy and Kelp Broth (or water if broth is unavailable)
- 1 tablespoon Doenjang (Korean Soybean Paste) (adds depth and saltiness)
- 1 teaspoon Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Garlic (minced)
Aromatics and Garnish
- 2 stalks Green Onion (sliced diagonally)
- 1 piece Red Chili Pepper (sliced for color and heat)
- 1 piece Green Chili Pepper (Cheongyang) (optional, for extra spice)
- 1 teaspoon Fish Sauce (to adjust final seasoning)
👨🍳 Instructions
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1
Purge the clams by soaking them in a bowl of cold water with 1 tablespoon of salt for at least 30 minutes (ideally 2 hours) in a dark spot. Rinse thoroughly under cold running water to remove any grit.
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2
Prepare your vegetables: slice the zucchini into half-moons, slice the onions and mushrooms, and cube the tofu into bite-sized pieces.
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3
In a traditional Korean earthenware pot (ttukbaegi) or a small heavy-bottomed saucepan, pour in the 3 cups of anchovy-kelp broth and bring to a gentle boil over medium-high heat.
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4
Once the broth is boiling, add the Doenjang (soybean paste) by straining it through a fine-mesh sieve into the broth to ensure a smooth, grit-free texture.
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5
Add the sliced onions and shiitake mushrooms to the pot. Let them simmer for 3-4 minutes until the onions begin to turn translucent.
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6
Stir in the Gochugaru (chili flakes) and minced garlic, distributing the color and aroma throughout the broth.
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7
Add the zucchini slices and the cubed tofu. Simmer for another 2-3 minutes until the zucchini is slightly tender but still vibrant green.
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8
Carefully add the cleaned clams to the pot. Increase the heat slightly to maintain a steady simmer.
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9
Cover the pot and cook for 3-5 minutes, or just until the clams have opened their shells completely. Do not overcook, as this makes the clams rubbery.
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10
Skim off any foam or bubbles that rise to the surface with a spoon to ensure a clean, clear broth.
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11
Taste the broth. If it needs more salt, add the fish sauce. If it's too salty, add a splash of water.
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12
Discard any clams that have not opened after 5 minutes of cooking.
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13
Top with the sliced green onions and red/green chili peppers. Let them wilt for 30 seconds.
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14
Remove from heat and serve immediately while the stew is still bubbling and steaming.
💡 Chef's Tips
Always purge your clams in salt water; biting into sand is the quickest way to ruin this delicate dish. Using a traditional earthenware pot (ttukbaegi) keeps the stew boiling hot throughout the entire meal. For a clearer broth, you can skip the Doenjang and use only salt or soup soy sauce, but the paste adds a wonderful fermented depth. Don't overcook the clams! As soon as they pop open, they are at their peak sweetness and tenderness. If you want a richer flavor, add a few dried shrimp to the broth along with the anchovies.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy white rice (bap) to soak up the briny broth. Pair with classic Korean side dishes (banchan) like aged Kimchi and seasoned spinach (Sigeumchi-namul). A side of Korean rolled omelet (Gyeran-mari) provides a nice protein balance to the seafood. Enjoy with a chilled glass of Soju or a light Korean lager to complement the spicy, salty notes.