Clam Soybean Paste Stew
Combine silver cod broth, spinach, clams, and similar ingredients in a stone pot, season primarily with doenjang, and simmer until richly aromatic before serving.
Ingredients
spinach
1 handful
clams
15
soybean paste (doenjang)
3 tbsp
sablefish broth
5 cups
green onion
1 piece
minced garlic
0.5 tbsp
salt
a pinch
Instructions
1
Step 1
Prepare the sablefish broth (refer to page 57 for the sablefish broth recipe).
2
Step 2
Blanch the spinach, rinse with cold water, squeeze out the excess water, and cut into roughly 5 cm segments.
3
Step 3
Soak the clams in salted water to purge the sand, then rinse them (keeping the clams in a dark place helps them purge the sand faster).
4
Step 4
Pour the sablefish broth into a pot and bring to a boil. Add the soybean paste and clams. Once the clams open, add the spinach, diagonally cut green onion, and minced garlic, then season with salt.
