Jogae Sigumchi Guk (Clam & Spinach Soup)

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Jogae Sigumchi Guk (Clam & Spinach Soup)
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Your rating: None Average: 4 (3 votes)
Author: umma
Date: 4-30-10
Servings: 4-5
Prep Time: 30 minutes
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This soup's flavor comes from the clams and the fermented bean paste, making it savory. I like to add some spice with jalapeno, but that's optional.

Recipe Ingredients:

  • 2 bunches of spinach
  • 1 lb live clam (manila clam or steamer clams)
  • 3 cups of water
  • 1 tbsp of fermented soybean paste (doenjang 된장)
  • 4 cups of water
  • 2 jalapeno, sliced (optional)
  • 2-3 stalks of green onion
  • l/2 round onion, cut in half then sliced
  • 2 tsp of salt
  • 4 cups of water
  • 1 tbsp dried anchovy powder (myulchi garu 멸치 가루)

Recipe Steps:

  • Wash the spinach thoroughly. Bring a large pot of water to a boil and blanch the spinach, dipping in and turning over just once. Remove quickly, rinse in cold water and drain. Chop roughly into 3-4 parts and set it aside.
  • Boil 3 cups of water and add the washed clams. Cook over high heat for about 5-7 minutes, depending on the clam size. When all the clams open up, that’s when it’s ready. Cool it down, separate the clams from their shells and discard the shells. Save the clam broth.
  • Prepare soup stock using 4 cups of water, clam broth, garlic, chopped onion, anchovy powder and 1 tbsp of fermented soybean paste (mix the soybean paste with some of the clam juice first to make it easier to blend). Boil for about 10 min. Taste the soup stock, adding salt to taste (add up to 2 tsp if necessary).
  • Add the cut spinach, jalapeno, clams and green onion to the broth. Bring to a boil -- leaving it uncovered. Leave the lid off to prevent from overcooking the spinach. Serve hot!

Serving Size: 4-5
Preparation Time: 30 minutes

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