Best Spinach and Clam Doenjang Soup

My First Encounter

My Favorite is Spinach and Clam Doenjang Soup and The first time I made Spinach and Clam Doenjang Soup, I was inspired by a cozy little Korean restaurant in my neighborhood. Spinach and Clam Doenjang Soup seemed like the perfect dish to recreate at home. I remember the warmth and comfort it brought me on a chilly evening, and I wanted to share that same feeling with my family. The combination of spinach, clams, and doenjang (fermented soybean paste) creates a savory, slightly spicy broth that is both hearty and satisfying.

Learning the Traditions

When I decided to make Spinach and Clam Doenjang Soup, I wanted to ensure it was as authentic as possible. I spent hours researching traditional Korean recipes and talking to friends who were familiar with Korean cuisine. They explained the importance of using rice water for the soup base, which adds a unique depth of flavor. I learned how to properly soak and clean the clams to remove any sediment, ensuring the broth remained clear and delicious.

Perfecting the Recipe

After several attempts, I finally perfected my Spinach and Clam Doenjang Soup. I found that using fresh spinach and high-quality doenjang made all the difference. The key was to balance the flavors – the earthiness of the doenjang, the freshness of the spinach, and the brininess of the clams. I also discovered that adding a mix of gukganjang (Korean soy sauce) and fish sauce gave the soup an extra layer of umami. This soup has now become a staple in my household, especially during the colder months.

Sharing the Joy

There’s something incredibly fulfilling about sharing a bowl of Spinach and Clam Doenjang Soup with loved ones. Every time I make it, I’m reminded of the first time I enjoyed this comforting dish. It brings warmth and joy to our table, and it’s a wonderful way to introduce others to the rich flavors of Korean cuisine. Whether you’re new to Korean food or a long-time fan, this soup is a must-try. It’s not just a meal; it’s an experience that brings people together.

Chef’s Notes- Spinach and Clam Doenjang Soup

• Fresh Clams: Using fresh clams is crucial for the best flavor. Soak them in salted water for at least 1-2 hours to ensure they release any sand or grit.
• High-Quality Spinach: Choose fresh, vibrant spinach for the best texture and taste. Organic spinach is a great option if available.
• Rice Water: The water from rinsing rice adds a subtle sweetness and depth to the broth. Make sure to rinse the rice thoroughly to get a milky, starchy water.
• Fermented Soybean Paste: Doenjang is the star of the soup, providing its distinctive earthy flavor. If you can’t find it, miso paste is a good substitute.
• Soy Sauce and Fish Sauce: Gukganjang (Korean soy sauce) and mixed fish sauce enhance the umami taste. Regular soy sauce can be used if gukganjang is unavailable.
• Foam Removal: Skim off any foam or bubbles that form on the surface of the soup. This helps to keep the broth clear and improves the overall presentation.
• Additional Ingredients: Adding tofu or mushrooms can enhance the texture and flavor of the soup. Consider adding these if you want a heartier meal.
• Serving Suggestions: Pair the soup with steamed rice and kimchi for a traditional Korean meal. The acidity of the kimchi complements the rich, savory soup.
• Temperature Control: Maintain a gentle boil when cooking the clams to ensure they open fully without becoming tough.

Spinach and Clam Doenjang Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Medium

Servings

4

bowls

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Resting Time

2

hours 

Total time

2

hours 

50

minutes

Dive into the heartwarming flavors of Korean cuisine with this Spinach and Clam Doenjang Soup! This savory, slightly spicy broth is enriched with the earthy taste of fermented soybean paste, fresh spinach, and tender clams. Perfect for chilly days, this soup will warm your soul and satisfy your taste buds. Inspired by the comforting dishes of Korea, this recipe is a must-try for any home cook looking to explore new flavors.

Ingredients

• For the Soup Base

• 6 cups water from rinsing rice

• 2 tablespoons fermented soybean paste (doenjang)

• 1 tablespoon Korean soy sauce (gukganjang)

• 1 tablespoon mixed fish sauce (equal parts gukganjang, fish sauce, and tuna sauce)

• For the Clams and Spinach

• 15 little neck clams, soaked in salted water to remove sediment

• 1 tablespoon sea salt (for soaking clams)

• 10 ounces fresh spinach, washed and halved

• For Flavoring

• 1 tablespoon minced garlic

• 2 green onions, chopped into 1-inch pieces

Directions

• Place clams in a bowl with sea salt and 6 cups of water. Cover and let sit for 1-2 hours to remove sediment. drain and rinse clams multiple times under cold running water until clean.
• Rinse rice in cold water and discard the first rinse. Scrub rice for 30 seconds and add 6 cups of water to create rice water. In a pot over medium-high heat, add rice water. Place soybean paste in a mesh strainer and lower it into the pot. Push paste through the strainer into the soup.
• Stir in gukganjang and mixed fish sauce into the pot. Bring the soup to a boil and add spinach. Cover and cook for 3 minutes.
• Add garlic, green onions, and clams to the pot. Boil for another 7 minutes until clams open and spinach is tender.
• Skim off any floating bubbles and serve immediately with rice and kimchi.

Equipment

• Chef’s Knife
• Cutting Board
• stainless steel cookware set
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 180kcal
• Carbohydrates: 10g
• Protein: 15g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 30mg
• Sodium: 800mg
• Potassium: 600mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 60IU
• Vitamin C: 30mg
• Calcium: 10mg
• Iron: 15mg

FAQ- Spinach and Clam Doenjang Soup

Can I use frozen clams instead of fresh ones?

Yes, you can use frozen clams if fresh ones are not available. Make sure to thaw them completely and rinse well before adding to the soup.

What if I can’t find doenjang (fermented soybean paste)?

If doenjang is unavailable, you can substitute it with miso paste. The flavor will be slightly different, but it will still be delicious.

How can I reduce the sodium content in the soup?

Use low-sodium soy sauce and fish sauce, and adjust the amount of salt to your taste. You can also add more fresh vegetables to balance the flavor.

Can I make this soup in advance?

Yes, you can prepare the soup base and store it in the refrigerator for up to 2 days. Add the clams and spinach just before serving to ensure they remain fresh and tender.

What other vegetables can I add to this soup?

You can add vegetables like mushrooms, zucchini, or bell peppers. These will add more flavor and texture to the soup. Just make sure to adjust the cooking time accordingly.