spinach soup

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This topic contains 4 replies, has 2 voices, and was last updated by  hellokitty08 6 years ago.

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    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.

    (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.




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

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

    thank you!



    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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