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    Home » Soup

    Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

    Published 04/29/2013. Updated 04/08/2021

    Jump to Recipe

    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)

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

    Sigeumchi Doenjang Guk (Spinach Doenjang Soup)

    4.27 from 15 votes
    Servings: 4
    Print Recipe

    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.
      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!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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