We need some soup, to make our body. warm, isn't it?

So I'm going to show you how to make doenjangguk.

Doenjang is fermented soybean paste

There are a lot of different kinds of doenjangguk in Korean cuisine.

If you use napa cabbage, then it's cabbage doenjangguk.

If you use bok choy and tofu, it's bok choy tofu doenjangguk

All are on my website.

This is Koreans' staple food.

Whenever I have this with my rice it makes me feel so comfortable.

Today I'm going to show you how to make sigeumchi-jogae doenjangguk.

Sigeumchi is spinach. Jogae is clams.

This is Koreans' all-time favorite.

But clams should be really really fresh.

It should be alive, that's most important.

I asked my fishmonger, I said: "Tomorrow I'm going to use clams."

"So how can I keep these very fresh?"

And then he told me this method.

So come here!

I put these in my refrigerator all through the night.

This is a bag of my ice cubes.

And this is paper towel, I put some water here.

And these are count neck clams, very small and a little bit greenish.

This is 1 pound.

Oooh! Look at that! Did you see? (laughs)

These guys are still really really alive!

I'm making salty water.

4 cups of cold water and 1 tablespoon salt.

Let's make salty water.

Transfer these to my salty water.

This guy is breathing! Look at that!

I'm making an atmosphere like an ocean.

So they think: "Ok, I can comfortably breathe here."

And also if this is too bright, just in case, they are not going to spit out.

So I use a kitchen towel. And then...

Like this. So comfortably spit out! (laughs)

You can do this for a couple of hours.

So I already did 1 pound to film this.

Ok let me see what they look like.

Here you go!

Look at that! A lot of dirt is on the bottom.

And we have to wash these again.

We're going to use 1 pound of clams.

Now, clean.

Probably you guys are going to be wondering: "Maangchi what are you going to do with this?"

Don't worry! (laughs) Don't worry much!

I will just use them later, I can add to doenjang-jjigae.

Any place, even in spaghetti I can add this.

I can hear them, these guys' breathing sound: "Pshu, pshu" sound.

And I will bring my spinach.

You know, for this this sigeumchi doenjangguk, you have to find bunch spinach.

Like this, look at this.

You know, these leaves are long,

And also very large and sturdy.

And also this root, red color is delicious but it doesn't have to be red.

And kind of large size.

This is bunch spinach, we need this to make sigeumchi doenjangguk.

I like to eat this part, too. So I just split this like this.

If you see any yellowish leaves,

just take them out.

This is too long for this soup, so just cut using hands like this.

So I did all like this.

This is 10 ounces (283 grams). Let's wash.

I will wash 3 times.

So clean!

Wow! My hands are so cold!

These days, the water is so cold!

Now clams are ready! My spinach is ready!

And then, action! (laughs)

Ok, I will just heat it up.

I will bring my beef.

Just 4 ounces (113 grams)!

And cut...into

Small pieces.

So this is 4 ounces beef brisket.

And 4 garlic cloves.

My pot is heated, while my pot is heating we've done, like this!

1 teaspoon sesame oil.

And beef.

Garlic.

Stir this 1 to 2 minutes.

Until this beef is no longer pink.

Smells already so delicious! (laughs)

Today's Saturday, I didn't eat breakfast so I'm so hungry right now.

Ok I will add water, 7 cups of water.

And cover this.

I'm going to cook this for 25 minutes so that the beef will get tender

and the broth is going to be so delicious.

25 minutes passed! Let's see!

And this is my mesh strainer.

Add doenjang, 1/4 cup.

And gochujang around 1 tablespoon.

And just stir this in the strainer.

Break it up so all the chunks are going to remain here.

So you can have clear soup, not chunky.

This is my recipe from my cookbook.

My first cookbook, Real Korean Cooking, this is one of the recipes.

Now doenjang, gochujang, and also nice beef stock here, yummy!

Next ingredients are spinach and clams.

Ok, spinach.

It looks like a lot, but all these guys are going to shrink.

Ok, add!

And cover this.

This is green chili pepper and red chili pepper.

Green chili pepper will give this a nice nice flavor.

But if you don't like to eat any spicy food, just forget about that.

I will just slice this.

This green chili pepper is serano pepper.

Pepper inside are some brown seeds.

I don't want to use these.

Wow these clams are all open.

Look at this spinach, all the vitamins, all everything is coming into this broth.

(bubbling)

Close this...

So 3 more minutes cooking, then all done!

Turn off.

I made multigrain rice and a big bowl of soup.

I cut some fresh cucumber and some ssamjang.

And this is chive pancake.

And this is my perilla leaf kimchi.

And this is mushrooms, sauteed mushrooms and vegetables.

And this is my fermented kimchi.

Mmm! So good! (laughs) So good.

Oh wow!

clam.

Mmm!

Very sweet and a little chewy.

Mmm! (laughs)

And let me taste my rice, too.

Cheers everybody!

Let's have some spinach soup.

(blowing)

(slurping) Mmm!

The broth is very delicious!

And very clammy. It's different from anchovy kelp stock.

And also very earthy, and a little spicy, savory.

And spinach is very soft, and chewy clams, perfect!

Today we made sigeumchi-jogae doenjangguk.

In English: Soybean paste soup with Clams and Spinach.

Enjoy my recipe! See you next time!

Bye!