Refreshing Clam and Spinach Doenjang Guk (Soybean Paste Stew)
Spinach Clam Doenjang Stew
Whip up a refreshing and savory Doenjang Guk with fresh spinach and clams! This stew boasts a clear, deep broth that’s incredibly satisfying. A classic and beloved recipe perfect for any meal.
Ingredients
- 1/2 bunch fresh spinach
- 1 bowl clams, purged of sand (approx. 150-200g)
- 2 Tbsp Doenjang (Korean soybean paste)
- About 4-5 cups water (800ml-1000ml)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 sheet dried kelp (dashima, about 10cm x 10cm)
- 1 Tbsp minced garlic
- 1/2 stalk green onion (scallion)
Cooking Instructions
Step 1
Let’s prepare all the ingredients! First, ensure your clams are purged of sand. Keep the dried kelp as is. For the spinach, trim the roots, wash thoroughly under running water to remove any dirt or grit, and lightly drain.
Step 2
Pour about 4-5 cups (800ml-1000ml) of water into a pot. Add 2 tablespoons of Doenjang and dissolve it completely with a spoon, ensuring there are no lumps. Thoroughly mixing the Doenjang is key for a smooth broth.
Step 3
Bring the Doenjang-infused water to a boil over high heat. Once boiling, add the sheet of dried kelp. Reduce the heat to medium-low and simmer for about 5 minutes to extract the kelp’s deep umami flavor. Be careful not to boil the kelp for too long, as it can impart a bitter taste.
Step 4
After the kelp has infused its flavor, add 1 tablespoon of Gochujang and stir it well with the Doenjang. Gochujang adds a richer, slightly spicy depth to the broth. Mix it in thoroughly.
Step 5
Add 1 tablespoon of minced garlic and stir again. The pungent aroma of garlic will further enhance the soup’s flavor.
Step 6
While the soup is simmering, remove the sheet of dried kelp you added earlier. Leaving the kelp in for too long can make the broth cloudy, so it’s best to remove it once it has served its purpose for flavor extraction.
Step 7
Now, add all the prepared clams to the pot. As the clams open, they will release their sweet, oceanic flavor into the broth. Cook for about 2-3 minutes, or until the clams have opened.
Step 8
Once the clams are partially cooked, add the generous amount of prepared spinach. Don’t worry if it looks like a lot at first; spinach wilts significantly as it cooks. Simmer just until the spinach is tender.
Step 9
Finally, add the green onion, sliced diagonally, and let the stew simmer for a little longer. The fresh scent of green onion will blend beautifully into the broth. Avoid overcooking, as this can dull the spinach’s vibrant color and flavor.
Step 10
Serve your delicious Clam and Spinach Doenjang Guk hot with a bowl of rice! The natural flavors of the fresh ingredients combined with the savory Doenjang make for a wonderfully satisfying meal.
