Spinach can be found all year-round, but spring spinach is terrific! This spinach deonjang guk is a popular spring soup in Korea. Commonly made in a clam-based broth, the soup is light and refreshing!
Use a small amount of doenjang (Korean fermented soybean paste) not to overpower the sweetness of the spinach and the mild briny flavor of the clams.
I like to add kongnamul (soybean sprouts), as my mother does, because it adds texture to the soup, but it can be omitted.
By now, you know to save the water used to rinse the rice if you’re making a soup or stew with doenjang. The starch water works as a binding agent between the soybean paste and the broth. It also enhances the doenjang flavor.
Next time you go to the market, don’t forget to get some fresh spinach. This soup is excellent for a springtime Korean meal!
Ingredients
- 1/2 pound any small variety of clams Manila, little neck clams
- 1 bunch fresh spinach about 10 ounces
- 8 ounces soybean sprouts kongnamul, 콩나물
- 2 scallions
- 1 to 1-1/2 tablespoons doenjang 된장 (Korean fermented soybean paste)
- 1 teaspoon minced garlic
- salt and pepper
Instructions
- Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand.
- Trim off the roots from the spinach. Wash thoroughly until there is no more sand in the water. Drain. If your spinach is long, you can cut them in half. Rinse the soybean sprouts a couple of times, discarding any floating skins. Drain. Clean and roughly chop the scallions.
- In a large pot, stir the soybean paste into 6 cups of water (preferably the water used to rinse the rice). Bring it to a boil over high heat.
- Add the clams, beansprouts and garlic. Boil until clams open and the beansprouts are cooked, about 3 to 5 minutes.
- Throw in the spinach and scallions, and cook until wilted for a minute or two. Add salt and pepper to taste.
Is there something i can use instead of clams? I cant find clams.
How about mussells or shrimp? Or simply use anchovy broth.
Just made this today! It was yummy. Thank you for the recipe.
You’re welcome! Thanks for letting me know how it turned out for you!!
I love Korean food and I love your step-by-step pictures! I’ve never tried this soup though, but it looks like something that I’d love – very homey :)!
Thank you!
Can you do a recipe of spinach and kongnamul? It also has tofu in it, it’s a dark brown color, darker than this recipe. I just made your pogi kimchi, OMG SO GOOD! Thank you so much! It took awhile for me to find the authentic recipe and I finally found it thanks to you! Never stop posting recipes!
Hi Dana – I’m so happy to hear your kimchi turned out so good. Enjoy! You might be thinking of doenjang jjigae. Here’s my deonjang jjigae recipe. You can use kongnamul and spinach instead of zucchini. If you’re thinking of something entirely different, let me know.
https://www.koreanbapsang.com/2010/04/doenjang-jjigae-korean-soy-bean-paste.html#.UoGldPmkoy4
It sure looks comforting! I wish I can get clams easily. They add such beatiful flavours to any soup. Looking at your bapsang made me miss my mum’s food! It looks so healthy. Thanks for sharing.
I totally agree about the spring spinach! It’s delicate and young and delicious. This is the perfect soup for rainy, cold spring we are having: warming, but light and beautiful.
What a beautiful bowl of soup! It’s so elegant and perfect for spring. Thanks for sharing.
yum! i cant wait to go grocery shopping 😀