Bajirak Baechu Doenjang Guk: Clam and Napa Cabbage Soup (4 Servings)

Thaw clam meat in the refrigerator, follow its package directions, rinse briefly in cold water, drain and inspect for shell fragments. Wash tools after raw seafood.

Wash napa cabbage and cut into 3 cm pieces; slice scallion and optional chili.

Bring 1.4 L stock to a boil. Dissolve 2 tbsp doenjang through a sieve, add garlic and cabbage, then simmer about 8–10 minutes until the thick cabbage ribs soften.

Add thawed clam meat, return to a simmer and cook until opaque and firm. Follow the package if it specifies longer heating.

Add scallion and optional chili and simmer briefly. Taste before adding salt because doenjang saltiness varies.

Serve four bowls. Refrigerate leftovers within 2 hours and reheat until steaming hot throughout.