AI-generated imageSigeumchi Doenjang Soup with Clams and Sprouts (4 Servings)
A light Korean soybean-paste soup with clams, soybean sprouts and spinach. Use a modest amount of doenjang to keep the vegetable flavors clear.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Discard broken clams and scrub the rest with cold water. Purge in 600 mL of separate cold water with 1 tbsp salt in the fridge for 30 minutes or longer, then rinse.
- 02
Trim the tough spinach root tips and rinse thoroughly to remove grit. Rinse the sprouts and slice the scallions.
- 03
Bring 1.4 L water to a boil. Dissolve 1 tbsp doenjang through a strainer. Taste at the end before adding up to ½ tbsp more.
- 04
Add clams, sprouts and garlic. Boil until the clams open and the sprouts are thoroughly cooked, often 3–5 minutes depending on clam size.
- 05
Add spinach and scallions and simmer for 1–2 more minutes until the spinach is tender; adjust seasoning.
- 06
Discard clams that remain closed; ensure the shellfish is thoroughly cooked and serve hot with rice.
Helpful source links
Before you cook
Keep and purge clams refrigerated and prevent cross-contamination. Thoroughly cook; discard clams that stay closed. Check for molluscan shellfish, soy, and possible wheat allergens in doenjang. Refrigerate leftovers in shallow containers at 4°C or below within two hours, consume within four days or freeze, and bring soup to a full boil when reheating.
Allergens: MOLLUSCAN_SHELLFISH (clams), SOY (doenjang), WHEAT (check doenjang label)
Image & source credits
AI-generated image.
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