Dwayne “Jang” Jiggy Soup

This is a freaking Korean soup called Doenjangjjigae but we’d rather call it Dwayne Jiggy. If you’re ready, we’re ready. Let’s get jiggy with “eat”.


  • 3 tablespoons of soybean paste
  • 20 dried anchovies
  • 1 piece of dried kelp [ 2″ x 2″ or 5cm x 5cm ] – optional
  • 5 ounces of short-neck clams/other clams – optional
  • 3 cups of water
  • 2 teaspoons of minced garlic
  • 1 teaspoon of gochugaru, red chili flakes – optional
  • 4 ounces of Korean radish
  • 1/4 zucchini/Korean gray squash or just regular zucchini
  • 1/2 medium onion
  • 1/2 red chili pepper
  • 1/2 green chili pepper
  • 1/2 green onion
  • 4 ounces of soft or regular tofu for stew

Freaking Cooking Time:

  1. Wash clams in salt water.
  2. [ broth ] Boil 3 cups of water in a pot.
  3. Drop the anchovies and the kelp into the boiling water.
  4. Let everything boil for 15 minutes on high heat.
  5. Remove the anchovies and the kelp.
  6. Cut the vegetables: radish, onions, chili peppers, tofu,
  7. Pour 3 tablespoons of soybean paste into the broth.
  8. Let everything boil for 3 minutes on medium heat.
  9. Add 1 teaspoon of red chili flakes, 2 teaspoons of minced garlic, and radish.
  10. Keep everything boiling until the radish is cooked.
  11. Add the onion and zucchini.
  12. Let everything boil for 3 minutes.
  13. When the stew is boiling up, skim off the foams.
  14. Add short-neck clams and let it boil until they start to open up.
  15. Add tofu. Add sliced red and green chili peppers and chopped green onions on top. Boil it for 2 min.
  16. Serve!

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