Korean cooking forum topics:
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
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.
*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.
oh thank you! :) my mouth is watery now.
can I use anchovy and remove them afterwards? how many do I need?
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.
thank you again. :)
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