Refreshing Clam and Spinach Doenjang Guk (Soybean Paste Stew)
Recipe for a Flavorful Clam and Spinach Doenjang Guk Made with Seasonal Spinach
This is a hearty doenjang guk (Korean soybean paste stew) made with fresh, seasonal spinach and plump clams. It boasts a savory and refreshing broth that’s incredibly satisfying, making it a nutritious and simple side dish perfect for any meal. Rekindle your appetite with this delicious doenjang guk – try making it today!
Main Ingredients
- 1 bunch spinach (trimmed and washed)
- 1 handful fresh clams (purged of sand)
- 1/4 onion (thinly sliced)
- 1 Korean chili pepper (sliced diagonally)
- 1/2 red chili pepper (sliced diagonally)
- Small amount of green onion (chopped)
Seasoning and Broth
- 1 anchovy-kelp tea bag (commercially available)
- 1.5 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 tsp MSG (Dasida, for umami)
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp soup soy sauce (adjust to taste)
- 1 anchovy-kelp tea bag (commercially available)
- 1.5 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 tsp MSG (Dasida, for umami)
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp soup soy sauce (adjust to taste)
Cooking Instructions
Step 1
First, carefully trim the root ends of the fresh spinach. Wash it thoroughly 2-3 times under running water. Gently shake off any excess water.
Step 2
In a pot, add a generous amount of water and the anchovy-kelp tea bag to start making the broth. While the broth is simmering, dissolve about 1.5 Tbsp of doenjang into the pot using a ladle. Ensure it’s well dissolved without lumps.
Step 3
Once the doenjang is dissolved, add 1 Tbsp of fish sauce for a deep, savory flavor. (If you don’t have fish sauce, you can substitute it with soup soy sauce.)
Step 4
Thinly slice the onion. Remove the seeds from the Korean chili pepper and red chili pepper, then slice them diagonally for a nice presentation. Chop the green onion to add at the end.
Step 5
Prepare a handful of fresh clams that have been well purged of sand. It’s a good idea to rinse them again to ensure any remaining dirt is removed.
Step 6
Add 1 Tbsp of gochugaru to the doenjang broth to give it a slightly spicy kick. Stir well and bring to a boil.
Step 7
Once the broth is boiling, remove the anchovy-kelp tea bag to keep the flavor clean. Add the prepared spinach. The key is to cook the spinach briefly so it doesn’t become mushy.
Step 8
When the spinach has slightly wilted, add the sliced onion and the diagonally sliced chili peppers. Cook until the onion becomes translucent.
Step 9
Add 1 tsp of minced garlic for aroma and flavor. Then, add the prepared clams and cook until they open. Clams are cooked once their shells open, so don’t overcook them.
Step 10
Finally, it’s time to season. If needed, add about 1 tsp of MSG (Dasida) to enhance the umami and adjust the taste. (You can also adjust with soup soy sauce.)
Step 11
Lastly, add the chopped green onions and simmer for another minute. Your refreshing and savory clam and spinach doenjang guk is complete! Enjoy it with a warm bowl of rice.
