Korean Seafood Doenjang Jjigae with Clams, Squid and Shrimp (2)

Use purged clams or purge in salted water. Scrub shells and discard cracked clams. Prepare squid and shrimp on a board separate from vegetables.

Cut tofu, zucchini, shiitake, onion and radish into bite-size pieces. Slice scallion and pepper; cut squid into pieces.

Dissolve 2 tbsp doenjang and 1 tsp chili flakes in 720 ml broth. Add radish and onion, bring to a boil and simmer until radish begins to turn translucent.

Add tofu, zucchini, mushrooms, chili and garlic; simmer until zucchini starts to soften.

Add clams first, then squid and shrimp when shells begin opening. Cook until shrimp is opaque, clams open and squid is thoroughly cooked. Discard unopened clams.

Add 1 tsp vinegar and scallion, simmer briefly, then taste. Doenjang saltiness varies by brand. Serve hot.