Spinach Soup – Shigeumchiguk 시금치국

Servings: 4

Ingredients

6

ounces

lean beef

8

clams

1/2

pound

Fresh bunch spinach

2

small

green onions

4

cloves

garlic

2

cups

Water

2

cups

dashima broth

1

teaspoon

light (soup) Soy sauce

1

teaspoon

Salt

1

teaspoon

ground black pepper

 

Product
Visual
Where to Buy
Crazy Korean Cooking Korean Stone Bowl (Dolsot), Sizzling Hot Pot
CookKing CKMT Master Grill Pan, Korean Traditional BBQ Indoor/Outdoor Nonstick Plate
TeChef - Stovetop Korean BBQ Non-Stick Grill Pan with Teflon Select Non-Stick Coating (PFOA Free)
Wooden Spoons, 6 Pieces Wood Soup Spoons for Eating Mixing Stirring Cooking
HANKOOK CHINAWARE Korean Cooking 1 QT Stovetop Ceramic Cookware Soup Pot

Procedure

Preparation

Beef

Partially freeze the beef (just until firm).

Thin slice (about 1/8th inch thick) across the grain.

Clams

Scrub clam shells with a brush under cold running water.

Spinach

Trim off the root ends and discard any discolored leaves.

Wash thoroughly in cold water.

Green Onion and Garlic

Trim the root ends of the onions then slice on a bias (diagonal) into roughly 1-inch lengths.

Thin slice the garlic from top to bottom.

Cook

Bring the water to a full boil over high heat.

Add sliced beef and boil for two minutes, skimming foam as needed.

Add clams, and boil for another two to three minutes, skimming off any foam.

Add dashima broth and garlic, reduce heat to low, and simmer for another two to three minutes.

Add spinach and green onion then simmer for two more minutes (clam shells should be open).

Remove from heat and serve with steamed white rice.