Recipe for Soybean Paste Soup with Spinach and Clams

This article provides a recipe for making Soybean Paste Soup with Spinach and Clams, a popular Korean dish. The dish is made by combining fermented soybean paste, spinach, clams, beef, garlic, and other ingredients. The article includes instructions on how to choose and prepare fresh clams, as well as information on where to purchase fermented soybean paste. The recipe is easy to follow and is often enjoyed with rice and other side dishes. With a video demonstrating the recipe garnering over 269,000 views on YouTube, it is clear that this soup has garnered significant interest and admiration among cooking enthusiasts.

Recipe for Soybean Paste Soup with Spinach and Clams

Soybean paste soup with spinach and clams is a popular Korean dish that combines the rich flavors of fermented soybean paste, fresh spinach, and meaty clams. This hearty and nutritious soup is a staple in Korean households and can be enjoyed as the main course or as a side dish. In this article, we will provide a comprehensive guide on how to make this delicious soup from scratch, including step-by-step instructions for preparing the clams, spinach, and beef, as well as how to make the flavorful soybean paste soup. Whether you are a seasoned cook or just beginning your culinary journey, this recipe is easy to follow and will surely impress your family and friends.


Before diving into the cooking process, let’s gather all the necessary ingredients for this soybean paste soup:

  • 2 pounds of fresh clams
  • 4 cups of water
  • 1 cup of fermented soybean paste (Doenjang)
  • 2 cups of chopped spinach
  • 1/2 pound of beef (sirloin or ribeye), thinly sliced
  • 4 cloves of garlic, minced
  • 1 onion, sliced
  • 2 green onions, chopped
  • 1 tablespoon of sesame oil
  • 1 tablespoon of soy sauce
  • Salt and pepper to taste

Now that we have our ingredients ready, let’s move on to the preparation process.

Preparing the Clams

Fresh clams are essential for a flavorful and satisfying soybean paste soup. To ensure their freshness and remove any sand or grit, follow these steps:

  1. Start by rinsing the clams under cold water to remove any dirt or debris. Discard any clams with cracked shells or those that do not close when tapped.

  2. Fill a large bowl with cold water and add 1 tablespoon of salt. Place the clams in the saltwater and let them soak for about 30 minutes. This helps the clams release any sand or grit trapped inside their shells.

  3. After soaking, rinse the clams thoroughly under cold running water to remove the saltwater and any remaining sand.

  4. Gently scrub the shells of the clams with a brush to remove any stubborn dirt or barnacles. Rinse again to ensure they are clean.

Now that the clams are clean and ready, we can move on to preparing the spinach.

Recipe for Soybean Paste Soup with Spinach and Clams

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Preparing the Spinach

Spinach adds a vibrant green color and a refreshing taste to the soybean paste soup. Follow these steps to prepare the spinach for the soup:

  1. Rinse the spinach leaves under cold water to remove any dirt or impurities.

  2. Trim off the tough stems from the spinach leaves and discard them.

  3. Chop the spinach leaves into bite-sized pieces.

With the clams and spinach prepared, we can move on to the next step, preparing the beef.

Preparing the Beef

Adding thinly sliced beef to the soybean paste soup adds a savory element and complements the flavors of the clams and spinach. Follow these steps to prepare the beef:

  1. Slice the beef thinly against the grain.

  2. Season the beef slices with a pinch of salt and pepper.

  3. In a separate bowl, mix the minced garlic, sliced onion, chopped green onions, sesame oil, and soy sauce.

  4. Place the seasoned beef slices in the mixture and let them marinate for at least 10 minutes. This will enhance the flavor of the beef.

With all the ingredients prepared, we can move on to the main step of making the soybean paste soup.

Recipe for Soybean Paste Soup with Spinach and Clams

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Making the Soybean Paste Soup

Soybean paste soup, also known as Doenjang jjigae, is the heart of this flavorful dish. Follow these steps to make the soup:

  1. In a large pot, bring 4 cups of water to a boil.

  2. Add the fermented soybean paste (Doenjang) to the boiling water and stir until it dissolves completely.

  3. Add the marinated beef mixture to the pot and let it cook for about 5 minutes, or until the beef is cooked through.

  4. Carefully add the cleaned clams to the pot and cover with a lid. Cook for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.

  5. Add the chopped spinach to the pot and stir gently. Cook for an additional 2-3 minutes, or until the spinach wilts.

  6. Taste the soup and adjust the seasoning with salt and pepper according to your preference. Stir well to ensure all the flavors are incorporated.

With the soup ready, it’s time to add the final touches and serve the soybean paste soup with spinach and clams.

Seasoning and Serving

Before serving the soup, it’s important to taste and adjust the seasoning to your liking. You can add more salt, pepper, or soy sauce if desired. Once you are satisfied with the flavor, follow these steps to serve the soup:

  1. Ladle the hot soup into individual bowls.

  2. Garnish each bowl with a sprinkle of chopped green onions for added freshness and color.

  3. Serve the soybean paste soup hot alongside a bowl of steamed rice and other side dishes of your choice.

Recipe for Soybean Paste Soup with Spinach and Clams

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Tips and Variations

  • You can customize this recipe by adding other vegetables such as mushrooms, zucchini, or tofu. Simply add them to the pot along with the clams and adjust the cooking time accordingly.

  • If you prefer a vegetarian version of this soup, you can omit the beef and use vegetable broth instead of water. Add tofu or mushrooms for added protein and texture.

  • For a spicier version, you can add red chili pepper flakes (gochugaru) or a dollop of red chili pepper paste (gochujang) to the soup while cooking.

  • To make the fermented soybean paste (Doenjang) at home, you will need soybeans, salt, and water. The process involves fermentation and can take several months. It is recommended to purchase Doenjang from a Korean grocery store for convenience.


In conclusion, soybean paste soup with spinach and clams is a delicious and nutritious Korean dish that can be enjoyed by both seasoned cooks and beginners. By following the step-by-step instructions provided in this article, you can create a flavorful and hearty soup that will warm your soul and impress your taste buds. Whether enjoyed as a main course or as a side dish, this soybean paste soup is sure to become a favorite in your culinary repertoire. So gather the ingredients, roll up your sleeves, and get ready to savor the delightful flavors of this traditional Korean dish.

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