(Spinach Doenjang Soup)

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This spinach doenjang guk is a popular soup in Korea. Commonly made in a clam-based broth, the soup is light and refreshing!

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Rinse and scrub the clams. Place the clams in salted water to get the clams to spit out the sand.

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Trim off the roots from the spinach. Wash thoroughly until there is no more sand in the water. Drain. Rinse the soybean sprouts a couple of times, discarding any floating skins. Drain. Clean & roughly chop the scallions.

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In a large pot, stir the soybean paste into water. Bring it to a boil over high heat.

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Add the clams, beansprouts and garlic. Boil until clams open and the beansprouts are cooked.

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Throw in the spinach and scallions, and cook until wilted for a minute or two. Add salt and pepper to taste.

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Enjoy!

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