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Spinach Soup (Shigumchi kook)
By : Julias CookMethod
- Clean outside of clams, and clean spinach well.
- Cut green onion 2 inch long.
- In a pot, put ground beef, bean paste and stir over medium high heat. Stir with a wooden spatula until beef is well cooked.
- Pour water over the mixture in the pot, and boil over high heat.
- When soup is boiling, add clams and spinach.
- When clams are opening, put green onion, garlic, salt and soy sauce for taste, and boil for about a minute.
Ingredients:
3.5 oz of spinach
6 clams (if you don't have it, use clam juice)
5 cups of water
1.5 oz of ground beef
1 Tbs of bean paste (Doen Jang*)
2 green onions
1Tbs of Chopped garlic
little bit of salt and soy sauce for taste
* If you like hot and spicy taste, you can use red bean paste (Gochujang) instead of bean paste (Deonjang).
3.5 oz of spinach
6 clams (if you don't have it, use clam juice)
5 cups of water
1.5 oz of ground beef
1 Tbs of bean paste (Doen Jang*)
2 green onions
1Tbs of Chopped garlic
little bit of salt and soy sauce for taste
* If you like hot and spicy taste, you can use red bean paste (Gochujang) instead of bean paste (Deonjang).
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