Hearty Winter Greens Doenjang-guk (Fermented Soybean Paste Soup)
A Refreshing Winter Greens Doenjang-guk with Clam Meat for Deeper Flavor
This Doenjang-guk is packed with the fresh flavors of seasonal winter greens. Adding succulent clam meat not only enhances the savory depth but also makes the broth wonderfully refreshing. The tender, cooked winter greens, salty clams, and savory doenjang create a comforting and satisfying meal, perfect for warming you up on a cold winter day. Spooning some of this delicious soup over rice is pure comfort food. Enjoy this delightful winter greens doenjang-guk!
Main Ingredients
- 1 handful of winter greens (about what fits when you pinch between thumb and index finger)
- 7 cups of anchovy-kelp broth (approx. 1.4 liters)
- 200g of clam meat, shelled (if using frozen, thaw before use)
- 3 Tbsp doenjang (fermented soybean paste – adjust to taste)
- 1 Tbsp minced garlic
- 1 stalk of green onion
- 2 Korean chili peppers (adjust for spice level)
Cooking Instructions
Step 1
Prepare the fresh winter greens. Winter greens usually require minimal trimming; simply remove any muddy roots or wilted leaves. Rinse them thoroughly under running water to wash away any dirt. Gather them into a handful, about the amount you can hold between your thumb and index finger.
Step 2
Chop the washed winter greens into large pieces, about 5-6 cm in length. Cutting them too small can make them mushy when cooked, so slightly larger pieces will help maintain a pleasant texture.
Step 3
Pour 7 cups of anchovy-kelp broth into a pot and bring it to a boil. Having pre-made anchovy broth will significantly deepen and enhance the flavor of your soup.
Step 4
Once the broth is boiling, add the 200g of clam meat (previously prepared from frozen or fresh, ensuring it’s been purged of sand if fresh) and let it cook.
Step 5
When the soup is boiling vigorously, add the 3 Tbsp of doenjang. To ensure it dissolves smoothly, you can either place the doenjang in a fine-mesh sieve and stir it into the broth, or dissolve it in a ladle with a little bit of hot broth before adding it to the pot. This prevents clumps and ensures even flavor distribution.
Step 6
After adding the doenjang, add the prepared winter greens and bring the soup back to a boil. Winter greens become tender quickly, so cook them just until they wilt – avoid overcooking to maintain their texture.
Step 7
Once the soup is boiling again, add 1 Tbsp of minced garlic, 1 stalk of green onion (sliced diagonally and thickly), and 2 Korean chili peppers (also sliced thickly on the diagonal) to finish the soup. The chili peppers add a pleasant heat; feel free to adjust the quantity or omit them based on your preference. Enjoy your delicious soup!
