Hearty and Refreshing Clam and Korean Spinach Soybean Paste Stew
A Bowl of Savory and Cooling Soup: Korean Spinach and Clam Doenjang Guk
This savory soybean paste stew is enhanced with the sweetness of tender Korean spinach and the refreshing taste of clams. It’s a humble yet versatile soup that pairs perfectly with any meal.
Ingredients
- 200g Korean spinach (Sigeumchi), washed
- 180g clam meat, rinsed
- 1 Tbsp cooking wine (or mirin/sake) for deodorizing
- 1.5 Tbsp Doenjang (Korean soybean paste)
- A pinch of minced garlic
- 1/2 Cheongyang chili pepper (optional, for spice), finely chopped
- 2 Tbsp chopped scallions
- 4-5 cups dried kelp and anchovy broth (or water with a kelp bag)
Cooking Instructions
Step 1
First, thoroughly wash the Korean spinach to remove any dirt or grit. If the leaves are large and the stems are thick, you can cut them in half for easier eating. Smaller, tender leaves can be left whole.
Step 2
Place the rinsed clam meat in a sieve and gently rinse under running water. Be careful not to over-wash, as the meat can break apart. Drizzle the 1 Tbsp of cooking wine over the clam meat and gently toss to help eliminate any fishy odor, ensuring a cleaner broth.
Step 3
Bring the 4-5 cups of kelp broth to a boil over medium-high heat. Once boiling, add the 1.5 Tbsp of Doenjang. You can either strain it through a sieve to dissolve smoothly or gently break it up with a spoon. Add the pinch of minced garlic at this stage as well. Stir well to ensure the Doenjang is fully dissolved and let it simmer. This process helps to fully infuse the savory flavor of the soybean paste into the broth.
Step 4
After the broth has simmered for a bit and the Doenjang has started to meld, add the prepared clam meat. Cook the clams just until they are done; avoid overcooking, as they can become tough. The goal is to retain their tender, slightly chewy texture.
Step 5
Now, add the prepared Korean spinach to the pot and bring it back to a rolling boil. Spinach cooks very quickly, so it’s important not to overcook it. Aim to cook it just until it wilts and turns a vibrant green.
Step 6
Once the spinach has softened and is fully cooked, add the chopped scallions and the finely chopped Cheongyang chili pepper (if using). Let the soup simmer for about 30 more seconds. This final simmer allows the aromatics from the scallions and chili to infuse into the broth. Turn off the heat and serve hot.
Step 7
Enjoy your delicious and comforting bowl of Korean Spinach and Clam Doenjang Guk, especially wonderful with a side of rice!
