Hearty Clam and Korean Spinach Doenjang Soup
Hearty Clam and Korean Spinach Doenjang Soup
A Simple and Flavorful Doenjang Soup with Clams and Korean Spinach
I found fresh Korean spinach at the supermarket on sale, so I decided to make a comforting doenjang (fermented soybean paste) soup with it! This recipe is perfect for a light yet satisfying meal, bringing out the natural sweetness of the spinach and the briny flavor of the clams.
Main Ingredients- 1 bunch Korean spinach (about 300g)
- A handful of clams (about 150g)
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 1 Anchovy & Kelp Tea Bag
- 1 tsp Gochugaru (red pepper flakes)
- 1 Tbsp Minced Garlic
- 1/2 Onion
- 1/2 Red Chili
- 1 Green Onion
Seasoning- 2 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Soup Soy Sauce
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Soup Soy Sauce
Cooking Instructions
Step 1
In a pot, add 4 cups (about 800ml) of water and 1.5 tablespoons of doenjang. Whisk thoroughly until the doenjang is completely dissolved. Dissolving the paste well ensures a clear and smooth soup base.
Step 2
Add the anchovy and kelp tea bag to the doenjang broth. Bring to a simmer over medium heat and let it steep for about 5-7 minutes to create a flavorful broth.
Step 3
While the broth is simmering, wash the bunch of Korean spinach thoroughly. Make sure to remove any dirt or sand clinging to the leaves and stems.
Step 4
Cut the washed spinach into bite-sized pieces, about 3-4 cm long. Trim off any tough ends or wilted parts for a cleaner presentation and texture.
Step 5
Thinly slice the half onion. Slice the green onion and red chili diagonally. If you prefer a spicier kick, feel free to add some chopped Korean green chili peppers.
Step 6
Rinse the clams (about 150g) under cold running water. If using frozen clams, thaw them in cold water while rinsing. Ensure any grit is removed from the shells.
Step 7
Once the broth is boiling, remove and discard the tea bag. Add the prepared Korean spinach to the pot and cook until it just begins to wilt.
Step 8
When the spinach has softened slightly, add the sliced onion, red chili, and green onion. Stir in 1 tablespoon of minced garlic for added aroma and depth of flavor.
Step 9
Add 1 teaspoon of gochugaru (red pepper flakes) to enhance the color and provide a subtle warmth to the soup.
Step 10
Stir in 2 tablespoons of fish sauce (or tuna extract) for an extra layer of savory umami.
Step 11
Add 1 tablespoon of soup soy sauce to further balance the flavors. You can adjust this amount based on the saltiness of your doenjang.
Step 12
Finally, add the rinsed clams to the pot. Continue to simmer until the clams open, which indicates they are cooked through and have released their delicious briny essence into the soup.
Step 13
Once all the clams have opened, the soup is ready! Taste and adjust seasoning with a pinch of MSG (like Dasida) or salt if needed. Enjoy your delicious and comforting bowl of clam and Korean spinach doenjang soup!
