Spinach Soup (Shigumchi kook)

Ingredients:

3.5 oz of spinach, 6 clams (if you don't have it, use clam juice), 5 cups of water (4 servings), 1.5 oz of ground beef, 1 Tbs of bean paste (Doen Jang*), 2 green onions, 1Tbs of Chopped garlic, little bit of salt and soy sauce for taste

* If you like hot and spicy taste, you can use red bean paste (Gochujang) instead of bean paste (Deonjang). 

Directions:

  1. Clean outside of clams, and clean spinach well.

  2. Cut green onion 2 inch long.

  3. In a pot, put ground beef, bean paste and stir over medium high heat.  Stir with a wooden spatula until beef is well cooked.    

  4. Pour water over the mixture in the pot, and boil over high heat.   

  5. When soup is boiling, add clams and spinach. When clams are opening, put green onion, garlic, salt and soy sauce for taste, and boil for about a minute.