Korean Stone Pot Soybean Paste Soup
A hearty, warming Korean-style stone pot soup loaded with vegetables, tofu, and tender clams in a rich doenjang broth. Perfect for cold days.
Story
This soul-warming stone pot soup (Soondubu Jjigae style) brings together the deep, fermented flavors of Korean soybean paste with fresh vegetables, silky tofu, and plump clams. The stone pot keeps the soup bubbling at the table.
Ingredients
Korean soybean paste (doenjang)
3 tablespoons
Vegetable or chicken broth
6 cups
Potato
1 medium, cut into thick wedges
Zucchini
1 small, cut into half-moons
Onion
1/2 medium, sliced
Silken tofu
1 block (about 400g)
Soybean sprouts
1 cup
Fresh clams or cockles
8-10 pieces, cleaned
Vegetable oil
2 tablespoons
Garlic
3 cloves, minced
Korean chili flakes (gochugaru)
1-2 teaspoons (to taste)
Beef broth powder
1 teaspoon
Sesame oil
1 teaspoon
Green onions
2 stalks, chopped
Instructions
1
Prepare the vegetables
Cut the potato into thick wedges or chunks. Slice the zucchini into half-moons about 1/2 inch thick. Thinly slice the onion. Roughly chop the green onions, separating the white and green parts.
2
Build the broth base
Heat vegetable oil in a stone pot or large pot over medium heat. Add the onion and garlic, sauté until fragrant and softened, about 3 minutes. Pour in the broth and bring to a gentle boil.
3
Add vegetables and seasonings
Add the potato wedges first (they take longest to cook). After 5 minutes, add the zucchini and soybean sprouts. Stir in the doenjang paste, beef broth powder, and chili flakes. Mix well to distribute the flavors.
4
Add proteins and finish
Gently tear the silken tofu into large chunks and lower into the soup. Add the cleaned clams. Simmer until the clams open (about 5 minutes) and the potatoes are tender when pierced with a fork. Discard any clams that don't open.
5
Serve and garnish
Drizzle with sesame oil and sprinkle the chopped green onions on top. Serve immediately while bubbling hot in the stone pot. Great with steamed rice and kimchi.
