Kim Dae-seok's Spinach doenjang Soup

Cooking tips 💡

• The slightly bitter taste of spinach is concentrated in the red root area, so do not discard it—just scrape off the dirt and use the entire root for maximum flavor.
• After briefly microwaving the dried shrimp, crush about half of them into powder and strain them into the broth—this draws out a deeper, richer shrimp flavor.
• Overcooking spinach doenjang soup causes the spinach to turn yellowish and lose its crispness, so after adding clams and spinach, cook quickly to preserve the bright green color.
• You may remove the shrimp strainer before serving or let it simmer longer to extract deeper flavor—either way works well.

Recommended for 🙋

• ⭐Those who want to perfectly preserve the crisp texture and vivid green color of spinach in their soup.
• ⭐Those seeking a richer, more savory broth than regular spinach doenjang soup by adding dried shrimp and clams.
• ⭐Anyone looking for a warm, comforting breakfast soup that’s perfect for morning enjoyment.