Spinach, Clam and Beef Doenjang Soup (4 Servings)

Discard clams with cracked shells, bad odor or open shells that will not close when tapped. Separate raw seafood equipment.

Dissolve 1 tbsp salt in 4 cups cold water and purge clams under a cloth in the refrigerator for a few hours. Discard water and scrub shells.

Heat 1 tsp sesame oil in a heavy pot and cook 113 g beef with four minced garlic cloves until the exterior browns.

Add 7 cups water, bring to a boil and simmer around 25 minutes. Dissolve 1/4 cup doenjang and 1 tbsp gochujang through a strainer.

Add 280 g washed spinach and 450 g purged clams; cover and simmer 7–10 minutes until clams open and spinach softens.

Add one green and one red chili, simmer three more minutes and discard clams that do not open after cooking. Ensure beef and soup are fully cooked and hot.

Cool soup in shallow containers and refrigerate within two hours. Bring soup to a boil when reheating.