Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

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

DSC 1844 e1486526464288 - Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

Spinach can be found all year-round, but spring spinach is terrific! This spinach soup made with doenjang (Korean fermented soybean paste) is a popular soup in Korea, especially in spring. Commonly made in a clam-based broth, the soup is light and refreshing!

The important thing to remember is to use a small amount of doenjang not to overpower the sweetness of the spinach and the mild briny flavor of the clams. 

I like to add some kongnamul (soybean sprouts), as my mother used to, because it adds a textural contrast and extra flavor to the soup. It can be omitted if desired. 

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 flavor of the soybean paste.

Any type of small clams, such as manilla or little neck clams, are fine for this soup. You can also make it simply with anchovy broth or vegetable broth.

More Korean soup recipes

Baechu doenjang guk (napa cabbage soup)
Kongnamul guk (Soybean sprout soup)
Mu guk (radish soup)
15 Korean soup recipes

DSC 1843 e1486526237679 - Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

Have you tried this Spinach Soup recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram

DSC 1843 150x150 1 - Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

5 from 2 votes
Servings: 4
Print Recipe


  • 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


  • 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.
    DSC 1788 e1486527093927 - Sigeumchi Doenjang Guk (Spinach Doenjang Soup)
  • 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.
    DSC 1794 e1486527239958 - Sigeumchi Doenjang Guk (Spinach Doenjang Soup)
  • Add the clams, beansprouts and garlic. Boil until clams open and the beansprouts are cooked, about 3 to 5 minutes.
    DSC 1797 e1486527301626 - Sigeumchi Doenjang Guk (Spinach Doenjang Soup)
  • Throw in the spinach and scallions, and cook until wilted for a minute or two. Add salt and pepper to taste.
    DSC 1793 e1486527379933 - Sigeumchi Doenjang Guk (Spinach Doenjang Soup)
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment



  1. Is there something i can use instead of clams? I cant find clams.

  2. Just made this today! It was yummy. Thank you for the recipe.

  3. Cooking Gallery says

    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 :)!

  4. 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!

  5. Sue | My Korean Kitchen says

    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.

  6. 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.

  7. What a beautiful bowl of soup! It’s so elegant and perfect for spring. Thanks for sharing.

  8. Frugal Flo says

    yum! i cant wait to go grocery shopping 😀