Today I’m going to show you how to make sigeumchi-jogae doenjangguk (시금치조개 된장국), Korean soybean paste soup with spinach and clams. This hot, savory, slightly spicy soup is one of my favorite comfort foods, especially on a cold day. The rich, earthy broth is full of flavor, the spinach is soft and tender, and the clams add a wonderful sweetness and chewy texture. A bowl of this soup with warm rice makes both my body and soul feel warm!
Doenjangguk is an everyday Korean soup, and there are so many delicious variations. I’ve already shared versions with bok choy and tofu and napa cabbage. I usually use dried anchovies to make the stock, but whenever I find beautiful bunch spinach and fresh live clams at the market, I love making this version with a little beef brisket. The key is choosing fresh ingredients and cleaning the clams well.
Doenjang (Korean fermented soybean paste) is an essential ingredient in Korean cooking. I make my own homemade doenjang and use it in my everyday dishes. Homemade doenjang has a deeper, more pungent flavor, but for my recipe videos, I usually use store-bought doenjang because I know most of you don’t have homemade doenjang available.
I hope you enjoy this comforting soup as much as I do!
How to choose and store fresh clams
Choose fresh, live clams with tightly closed, unbroken shells. They should smell fresh, like the ocean, never unpleasant. If a clam is slightly open, tap it gently. If it doesn’t close, discard it. Also discard any clams with cracked or broken shells.
I usually cook clams the day I buy them, but my fishmonger taught me how to keep them fresh overnight. Spread them in a large bowl or on a platter, cover with a damp paper towel or kitchen towel, and refrigerate. You can place a sealed bag of ice on top of the towel to help keep them cold. Never seal live clams in a plastic bag because they need to breathe.
Use them as soon as possible for the best flavor!
Ingredients
- 1 tablespoon kosher salt
- 1 pound small clams such as countneck, littlenecks or small steamers
- 1 teaspoon toasted sesame oil
- 4 ounces (113 grams) beef brisket, chopped
- 4 garlic cloves, minced
- 7 cups water
- ¼ cup Korean doenjang (fermented soybean paste)
- 1 tablespoon gochujang (hot pepper paste)
- 1 bunch spinach (about 10 ounces: 283 grams), leaves split, cut into bite-sized pieces, washed and drained
- 1 green chili pepper, chopped
- 1 red chili pepper, chopped
Directions
Purge the grit from the clams
- Put the salt in a bowl with 4 cups of cold water. Stir to dissolve. Add the clams and cover with a kitchen towel and let sit for a few hours in the refrigerator so that the clams spit out any grit.
- Drain and rinse the clams, rubbing and scrubbing the clams with your hands and kitchen brush (if needed) under running cold water. Drain.
Make doenjangguk
- Heat a large heavy pot over medium-high heat and add sesame oil, beef, and garlic. Cook and stir for a few minutes until the beef is no longer pink and the garlic is fragrant.
- Add the water to the pot, cover, and cook over medium high heat for 25 minutes.
- Place the soybean paste and hot pepper paste into a stainless steel mesh strainer and lower it into the soup.
- Push the paste through the strainer with a spoon so that it goes into the soup. Discard any chunks left over in the strainer.
- Add the spinach and clams, cover, and cook for 7 to 10 minutes until the clams open and the spinach looks tender.
- Add the green and red chili peppers. Stir the soup with a ladle and cover. Cook another 3 minutes and remove from the heat.
- Serve right away with rice, kimchi, and more side dishes if you want.
- Heat a large heavy pot over medium-high heat and add sesame oil, beef, and garlic. Cook and stir for a few minutes until the beef is no longer pink and the garlic is fragrant.
Buy this recipe's ingredients online
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C’est délicieux !! Pas de palourdes mais des amandes de mer . Miam-miam de France !
Late at night, my first humble spinach soup. Didn’t have gochujang and clams ㅠㅠ but yummy yum yum!
We saw fresh clams at the farmers’ market today and had to make this soup. It was so delicious and so beautiful!
Is it possible to leave out to beef or substitute for those who don’t eat meat? Thanks, Maagchi
Hey Maangchi!
I’m so very excited b/c I did receive your new cookbook for Valentine’s Day!!! I have the best husband but he will be rewarded with all the delicious food I make lol! We have a friend coming over tonight that we haven’t seen inn12 years. I’m making the platter of 9 delicacies , beef and radish soup, kimchi, minced, seasoned, beef short ribs with lettuce and spicy sauce.
Wow you made gujeolpan (platter of 9 delicacies)! You must be a great cook! : ) Yes, your husband will be rewarded with all your delicious food! Cheers! https://www.maangchi.com/recipe/gujeolpan
Maangchi your soup looks very delicious! May I ask where did you get your pretty red pot? Thank you!
It’s from Le Creuset. https://amzn.to/2HyopsA
Thank you Maangchi! ☺
Hi Maangchi shi, I love your videos so much! My husband and I are celebrating Valentines Day on Wednesday and I’m going to make this for him. I’m hoping my present from him will be your new cookbook lol! I’ve been dropping lot of hints! I’m not able to get clams that are alive. Will it taste good if I use frozen ones?
How did your soup turn out on Valentine’s Day? I hope you and your husband enjoyed it a lot. Yes, you can use frozen clams, too.