AI-generated imageKorean Spinach and Clam Doenjangguk with Beef
This Korean soup combines spinach, live clams and a little beef brisket with doenjang and gochujang. Refrigerated clam purging time is extra.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Discard cracked clams or those that fail to close when tapped. Dissolve 1 tbsp salt in 4 cups cold water, cover clams and purge in the refrigerator for a few hours. Scrub shells afterwards.
- 02
Wash and cut spinach, chop the beef and garlic, and slice chilies. Separate raw-meat utensils from those for vegetables.
- 03
Heat 1 tsp sesame oil, beef and garlic in a pot, cooking until the exterior is no longer pink. Pour in 7 cups water, cover and simmer about 25 minutes.
- 04
Dissolve ¼ cup doenjang and 1 tbsp gochujang into the soup through a sieve. Add spinach and clams, cover and cook about 7–10 minutes until spinach is tender and clam shells open.
- 05
Add the green and red chilies, simmer roughly 3 minutes more and serve hot. Discard clams that remain closed after cooking.
Before you cook
Discard damaged or nonresponsive live clams and purge them refrigerated. Cook until shells open and discard any that remain closed. Check shellfish, soy, sesame and possible wheat allergens; promptly chill leftover soup.
Allergens: 바지락(연체동물 조개류) / Clams (molluscan shellfish) / あさり（貝類）, 된장·고추장(대두, 제품에 따라 밀) / Soybean paste (soy; possible wheat) / テンジャン・コチュジャン（大豆、製品により小麦）, 참기름(참깨) / Sesame oil (sesame) / ごま油（ごま）
Image & source credits
AI-generated image.
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