Clam Spinach Doenjang Soup | Bon Appétit, Your Majesty Recipe

Do you remember the clam spinach doenjang soup that moved the Queen Mother to tears in Bon Appétit Your Majesty? This comforting Korean soybean paste soup is made with a clam-based broth and sweet spinach, creating a light yet savory flavor. Today, we’ll learn a clam and spinach doenjang soup recipe you can make at home — a classic Korean dish ready in just 15 minutes.

What is Doenjang Soup? 된장국

Doenjang soup is called Doenjang guk in Korea. Doenjang guk (된장국) is one of the most common everyday home-cooked dishes. It is usually made by simmering dried anchovies or dried shrimp to create a seafood broth, then dissolving fermented soybean paste (doenjang) into the stock. Vegetables such as napa cabbage or spinach are added to give natural sweetness and texture. Koreans often enjoy this soup by mixing it with rice or eating it alongside rice and side dishes. It is also one of the most popular breakfast soups in Korean households.

Spinach Doenjang Soup from Bon Appétit Your Majesty

In the Netflix Korean drama Bon Appétit, Your Majesty, a version of soy bean paste soup with clams and spinach became a memorable scene. While freshwater clams (jaecheop, 재첩) are common in Korea, they are hard to find in Europe or abroad. Instead, you can use small clams like littleneck clams. The clams add a refreshing, briny depth to the broth, and the soft sweetness of spinach pairs beautifully with the rich, savory soybean paste.

In the drama, chef Yeon Ji-young sautés the doenjang in oil before using it, but I opted for the traditional Korean method of dissolving the paste directly in water for a cleaner taste. In fact, this is the authentic Korean doenjang soup recipe and this approach is also healthier. However, if you want to make it the fusion way like in the drama, simply heat 2–3 tablespoons of cooking oil in a pan, sauté the doenjang over low heat, and then add it to the broth.

Korean Food in Bon Appétit Your Majesty

Doenjang Pasta Recipe from Bon Appétit, Your Majesty

In the drama Bon Appétit, Your Majesty, chef Yeon Ji-young creates another fusion doenjang dish for the king — a doenjang pasta. In the show, the sauce is made with doenjang and clam broth, but this version can taste very strong for non-Koreans who aren’t familiar with the flavor of fermented soybean paste. In that case, try this creamy doenjang pasta recipe instead. The combination of smooth cream and doenjang creates a rich, fusion-style Korean pasta, almost like cream blended with strong cheese.

 Ingredients for Clam Spinach Soy Bean Paste Soup

• Spinach 100g
• Small clams 15 pieces

• Onion ½
• Green onion ½ stalk
• Minced garlic ½ tbsp

• Seafood broth pack 1 pack or seafood broth coins 2 pieces
  • Alternative: 8 dried anchovies or 1 handful dried shrimp
• Water 1L
• Doenjang (Korean soy bean paste) 3 tbsp

• Tuna fish sauce 1 tbsp
  • Alternative: Korean anchovy fish sauce

Clam Spinach Doenjang Soup Recipe

• Purge the clams in salted water for at least 1 hour.
• Prepare vegetables: slice green onion, cube onion, wash spinach.
• Boil water with seafood broth base (or dried anchovies/shrimp/kelp).
• Dissolve doenjang in the broth using a strainer.
  • If you want, sauté the paste in oil first for deeper flavor, as shown in Bon Appétit, Your Majesty.

• Add minced garlic and onion, then bring to a boil.
• Add the clams and cook until they open.
• Add spinach, cook briefly until wilted, then finish with green onion.

How to Purge Clams

1. Dissolve 2–3 tablespoons of salt in 1L of water.
2. Add all the clams and place a metal spoon in the water.
3. Cover the container with aluminum foil to keep it dark.
4. Refrigerate for at least 1 hour (I usually do 2 hours). This process allows the clams to expel sand, giving you clean, sand-free clams.
5. Keep only the clams you plan to use that day and divide the rest into portions for freezing.
6. When using frozen clams in soup later, you can add them directly without thawing.

Tips to Best Doenjang Soup

• Strain the doenjang before adding it to the broth for a smooth soup. You can keep or discard the solids depending on preference.
• Add only enough spinach for the day. For leftovers, remove wilted spinach and reheat the broth with fresh spinach the next day.
• Do not overcook spinach — turn off the heat within 5 minutes after adding it.
• Clams also toughen if overcooked. Use only the amount you’ll eat that day and add fresh clams when reheating leftover broth.

What to Do with Leftover Doenjang Soup

If you have leftover broth, remove the cooked spinach and reheat with fresh spinach the next day. Add ⅓ cup water, bring to a boil, and add new spinach for about 3 minutes. For clams, it’s best to add fresh ones when reheating since overcooked clams become chewy.

Extra Ingredients for Clam Spinach Doenjang Soup

• Tofu: Add cubed tofu for extra protein and texture.
• Gochugaru (Korean chili flakes): Add ½ tbsp for a spicy kick.
• Spicy chili peppers: Slice and add for a sharp, spicy finish.

FAQs about Clam Spinach Soy Bean Soup

Kitchen Guide for Spinach Soy Bean Paste Soup

• Doenjang: Korean soybean paste. This cannot be substituted with Japanese miso, as doenjang has its own unique aroma and deep, rich flavor that is distinct to Korea.
  • Get it on Amazon: US l UK

• Korean Seafood Stock: Most Korean soups and stews use a seafood-based stock. If your homemade soup doesn’t taste like the ones in Korea, the difference likely starts with the broth. By using a ready-made Korean seafood stock, you can make authentic Korean soups and stews without having to buy dried anchovies or dried shrimp.
  • Get it on Amazon: US l UK

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