Dive into a culinary adventure with this vibrant and surprisingly simple Clam Spinach Soybean Paste Stew. This recipe offers a harmonious blend of salty clams, earthy spinach, and the savory depth of fermented soybean paste – a delightful combination of textures and flavors that's perfect for a light yet satisfying meal. Forget complicated techniques and lengthy prep times; this stew is quick to assemble and even quicker to devour, making it ideal for busy weeknights or a relaxed weekend lunch. The umami richness of the soybean paste perfectly complements the delicate sweetness of the clams and the fresh spinach.
This unique stew is not only delicious but also boasts a healthy profile, packed with protein and essential nutrients. Ready to experience the magic of this flavorful fusion? Let's embark on a step-by-step journey to recreate this delightful Clam Spinach Soybean Paste Stew, starting with the essential ingredients.
Tools Needed
- Colander
- Heavy bowl
- Large bowl
- Dry pan
- Sieve
Ingredients
- Clams: 600g
- Spinach: 300g
- Anchovies: 40g
- Soybean paste: 1 tablespoon
- Coarse salt: 2 tablespoons
- Rice water: 2 cups
- Minced garlic: 1 tablespoon
- Green onions: null
- Soy sauce: null
- Water: 1L
Step-by-Step Instructions
Step 1. Prepare the Clams
- Wash clams thoroughly, removing any foreign substances and sand. Rub the clams to close the shells and rinse several times in clean water.
- Drain clams in a colander placed on a heavy bowl inside a large bowl to allow impurities to sink.
- Prepare salt water (2 tbsp coarse salt per 1L water) and submerge the clams. Block out light and let them drain for about an hour.
- Rinse clams in cold water after an hour.
Step 2. Prepare the Vegetables and Aromatics
- Trim spinach, cut into halves or quarters, and wash thoroughly. Blanch in boiling water for 1 minute, then rinse in cold water and squeeze out excess water.
- Stir-fry anchovies (intestines removed) in a dry pan over low heat for about 2 minutes until fragrant.
Step 3. Make the Broth
- Add rice water and soybean paste to a pot. Skim off any foam that forms.
- Simmer the broth over medium heat for 10 minutes, then strain it through a sieve and boil again.
Step 4. Cook the Stew
- Add blanched spinach to the boiling broth, followed by the clams, minced garlic, and green onions.
- Boil until clams open and spinach wilts. Season with salt and/or soy sauce to taste.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Do not use clams with broken shells.
- Blanching spinach reduces oxalic acid.
- Low heat is crucial when stir-frying anchovies to prevent burning and bitterness.
- Rice water adds a natural savory flavor to the soup.
Nutrition
- N/A
FAQs
1. Can I substitute the clams?
Yes! Mussels or shrimp would work well as substitutes. Adjust cooking time as needed based on the shellfish you choose.
2. What if I don't have soybean paste (Doenjang)?
You can try substituting with a miso paste for a similar umami flavor, but the flavor profile will be slightly different. Start with a smaller amount and adjust to taste.
3. Can I make this stew ahead of time?
It's best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.
This Clam Spinach Soybean Paste Stew is a testament to the magic of simple ingredients combined in perfect harmony. Its refreshing taste and ease of preparation make it a recipe you'll want to revisit again and again. Enjoy the satisfying flavors and the warmth this unique stew brings to your table!