Talk:

Recipe requests

“spinach soup”

  • 5 posts
  • started 2 years ago by hellokitty08
  1. I used to eat this but I do not know what it's called in Korean. It's spinach soup made with soy bean paste I think... and the soup is like a light brown color. Can you post this recipe if you can? :) thank you

  2. Here is a recipe that you can try while we wait for Maangchi's.

    Spinach Clam Soup Recipe (Jogae Sigumchi Gook)

    20 littleneck clams (less if you are using large clams), rinsed and scrubbed
    1 pound fresh spinach, rinsed with thick stems trimmed. Chop coarsely or keep leaves intact
    5 cups water
    4 Tbsp daenjang (soybean paste)
    1 tsp myulchi karu (anchovy powder, myeolchi garu)*
    1 bunch scallions, chopped
    2 Tbsp minced garlic

    1. Blanch spinach for 30 seconds in boiling water.
    2. Drain spinach.
    3. Put 5 cups of water into large pot over high heat.
    4. Add bean paste to water gradually, using a whisk to dissolve if necessary.
    5. Add anchovy powder*, garlic, and scallions to broth and bring to a boil.
    6. Add spinach and clams and cook until clams open. Remove from heat.

    (Serves 4).

    *If you don't have or can't find anchovy powder, then you can also use a traditional Korean anchovy broth1 instead of the water. If you don't have the ingredients for that broth either, you can substitute beef broth.

    http://koreanfood.about.com/od/soupsandstews/r/Spinach-Clam-Soup-Recipe-Jogae-Sigumchi-Gook.htm?p=1

  3. oh thank you! :) my mouth is watery now.

    can I use anchovy and remove them afterwards? how many do I need?

    thank you!

  4. Yes, of course you can make anchovy stock.

    Here is Maanchi's recipe. Just add another cup of water and a couple more anchovies.

    In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.

    http://www.maangchi.com/recipe/ddukbokkie

  5. thank you again. :)


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