We saw fresh clams at the farmers’ market today and had to make this soup. https://amzn.to/2HyopsA. Hi Maangchi shi, I love your videos so much! Add the green and red chili pepper. May I ask where did you get your pretty red pot? Set aside. 3. This version uses spinach and clams. This is a spinach soup with Korean flavourings like dried anchovies, soy bean paste, red chilli powder and Dashida. I make my own doenjang and use it for my everyday dishes but when I make recipes for you, I use commercially sold doenjang because I know homemade doenjang is not available for most of you. In a large pot over medium-high heat, whisk the doenjang into the water. Posted on Saturday, February 15th, 2020 at 6:24 pm. You can try tapping any open ones, and if they don’t close up that means they’re dead and you should get rid of them. Will it taste good if I use frozen ones? Place the soybean paste and hot pepper paste into a stainless mesh strainer and lower it into the soup. Add the rice wine, soy sauce and Korean soup stock (or water). Add the spinach and clams, cover, and cook for 7 to 10 minutes until the clams open and the spinach looks tender. Cook The Soup: Heat oil in a large heavy pot or dutch oven over medium-low heat.Cook onion and garlic until softened, about 8 minutes (don’t let them brown). Thanks, Maagchi. I’m so very excited b/c I did receive your new cookbook for Valentine’s Day!!! Wash the bean sprouts 3-4 times in cold water and take bad heads off and discard broken sprouts. Then boil for 20 minutes on medium heat then take out the anchovies, reserve. I have the best husband but he will be rewarded with all the delicious food I make lol! You must be a great cook! Cover the top and cook for 10 minutes on medium heat. While mixture is reaching a boil: In a sauté pan, heat neutral oil over medium-high heat and add mushroom and a pinch of salt. Stir the soup with a ladle and cover. 김치, A traditional, simpler, & faster way to make kimchi Serve right away with rice, kimchi, and more side dishes if you want. Clean the spinach and wash 5-6 times in cold water. 2. Thank you! Cook and stir for a few minutes until the beef is no longer pink and the garlic is fragrant. In a large pot over medium-high heat, whisk the doenjang into the water. Soak the dried anchovies in the cold water for 20 minutes. Push the paste through the strainer with a spoon so that it goes into the soup. But soup is commonly served with meals, so I wanted to include it! Push the paste through the strainer with a spoon so that it goes into the soup. This recipe was originally posted on February 15, 2020 You can buy it at any Korean grocery store or online. Wow you made gujeolpan (platter of 9 delicacies)! We have a friend coming over tonight that we haven’t seen inn12 years. Whoops! If … Discard any chunks left over in the strainer. Place the soybean paste and hot pepper paste into a stainless mesh strainer and lower it into the soup. Maangchi your soup looks very delicious! I already posted one version with boy choy, and another with cabbage. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. We also like using Korean-style soybean paste here—its flavor is more assertive than miso. Maangchi. I’ve been dropping lot of hints! First, spread them on a large plate or platter, then add a wet paper towel or kitchen towel on of them. After clams have opened, add the spinach and turn off the heat. Traditional-style spicy fermented whole-leaf cabbage kimchi —Susan Jordan, Denver, Colorado ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Soak the dried anchovies in the cold water for 20 minutes. I usually make stock for doenjangguk with dried anchovies, but when I find good clams and spinach at the market, I make this style of doenjangguk. Add the baby spinach just before serving. Then boil for 20 minutes on medium heat then take out the anchovies, reserve. Enjoy the recipe! The key to this recipe is using good bunch spinach and  fresh live clams and preparing them well. Beef broth may be substituted for the water for a richer soup, but you may have to decrease the amount of salt. Cook another 3 minutes and remove from the heat. 4. Choose ones that are closed with whole shells, because if they are alive, they will close up. Heat a large heavy pot over medium high heat and add sesame oil, beef, and garlic. Put some ice cubes in a ziplock bag on the towel and refrigerate up to overnight. To plate, add some mushrooms to the bottom of each bowl, then spoon the soup over the top and finish with fresh scallions. Boil the soup covered until all ingredients are cooked through (about 8 mins) while avoiding overcooking. Wash the spinach thoroughly, then trim off the thick stems. Fermented soybean paste (doenjang) is a staple ingredient in Korean cuisine. Put the salt in a bowl with 4 cups of cold water. Turn the heat up to medium high. Wash the bean sprouts 3-4 times in cold water and take bad heads off and discard broken sprouts. It’s not only delicious but it’s a kind of soup that makes my body and soul warm! 2 - Cabbage Doenjang Soup. 5. The video has been watched 237,202 times on YouTube & has been liked 9,545 times. 1 bunch fresh spinach about 10 ounces; 8 ounces soybean sprouts kongnamul, 콩나물; 8 ounces firm tofu, cubed (optional) 2 scallions; 1 to 1-1/2 tablespoons doenjang 된장 (Korean fermented soybean paste) 1 teaspoon minced garlic; salt and pepper; Instructions. My monthly letter to my readers includes my recipe roundup, behind the scenes stories & photos, funny & touching stories from my readers, interesting Korean food links, and news about upcoming events!

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