Korean Spinach Clam Soup (Light Shellfish and Greens Broth)
Sigeumchi-bajirak-guk pairs spinach and manila clams in a light, transparent broth that showcases the natural flavor of both ingredients with minimal interference. The clams are purged of sand, placed in cold water, and brought to a boil; as each shell opens, it releases a briny, mineral-rich liquor that becomes the soup's foundation without any need for additional stock. Spinach is added only in the final minute so the leaves wilt just enough to soften while retaining their vivid green color and nutritional content. Soup soy sauce and a touch of garlic round out the seasoning, and the restraint is intentional - anything heavier would mask the delicate sweetness of the clam broth. The spinach's mild, grassy undertone quietly absorbs any seafood sharpness, leaving the overall flavor clean and balanced. Nutritionally, the pairing is notable: spinach is rich in iron, and clams are high in taurine and zinc, making this a soup frequently recommended for children and pregnant women in Korean households. From start to finish, the whole process takes about fifteen minutes, which explains why it appears so often on weeknight dinner tables.
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Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse well.
- 2
Cut spinach into 5 cm pieces and slice radish thinly.
- 3
Boil water with radish for 5 minutes to build sweetness.
- 4
Add clams and minced garlic, then cook until shells open.
- 5
Season with soup soy sauce and cook spinach for 1–2 minutes.
- 6
Add green onion, adjust salt, and serve immediately.
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