korean

Fermented Soybean Stew with Clams and Mushrooms

This simmered dish pairs fermented soybean paste with clams, scrubbed, shiitake mushrooms, sliced and firm tofu, cubed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

62 g Carbohydrates

23 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

488g water 0 kcal
26g fermented soybean paste (doenjang) 23 kcal
235g clams, scrubbed 202 kcal
188g firm tofu, cubed 143 kcal
85g shiitake mushrooms, sliced 19 kcal
9g garlic, minced 13 kcal
9g green chili, sliced 4 kcal
19g green onion, sliced 8 kcal
8g toasted sesame oil 71 kcal
132g cooked short grain white rice 172 kcal

Cooking instructions

waterfermented soybean paste (doenjang)
In a small pot, add water and dissolve the fermented soybean paste over medium heat.
shiitake mushroomsgarlic
Add garlic and mushrooms and simmer 5 minutes.
clams
Add clams, cover, and cook 4 to 6 minutes until the clams open; discard any that stay closed.
waterfirm tofugreen chiligreen onion
Add tofu and chili, simmer 2 more minutes, then finish with green onion. Taste and adjust with a splash more water if too salty.