Clam Spinach Doenjang Soup | Bon Appétit, Your Majesty Recipe
110kcal
Ingredients
- 100 g spinach
- 15 pieces small clams
- 1/2 onion
- 1/4 stalk green onion
- 1/2 tbsp minced garlic
- 2 coins seafood broth (Alternative: 1 pack of seafood broth pack or 8 dried anchovies or 1 handful dried shrimp)
- 1 L water
- 3 tbsp doenjang (Korean soybean paste)
- 1 tbsp tuna fish sauce (Alternative: Korean anchovy fish sauce)
Method
- Place all live clams in 1L water with 2–3 tbsp salt and a metal spoon. Cover with aluminum foil to keep it dark and let them purge for at least 1 hour (I usually do 2 hours). For details on storing purged clams, check my other blog post.
- Slice the green onion thinly and cut the onion into cubes.
- In a pot, add 1L water and seafood broth coins. You can check substitutions on the ingredients list.
- Dissolve 3 tbsp doenjang through a strainer so it doesn’t clump.Tip: To follow the method shown in Bon Appétit, Your Majesty, briefly sauté the doenjang in oil before adding it to the broth.
- Stir in minced garlic and onion cubes.
- Once the broth boils, add about 15 purged clams.
- When the clams open, add spinach and cook until just wilted.
- Add green onion, stir gently, and serve hot.
