Spring Cabbage and Clam Doenjang Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made by simmering spring cabbage and clams in doenjang. The cabbage’s fresh sweetness pairs with the clams’ clean, savory flavor, making it…
This clear soup is made by simmering spring cabbage and clams in doenjang. The cabbage’s fresh sweetness pairs with the clams’ clean, savory flavor, making it a light dish to enjoy with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 758g serving): 132.4 kcal · protein 15.1g · carbohydrate 12.6g · fat 2.3g · sodium 1269.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Once the clams open, don’t simmer them for long or they’ll turn tough.
Tips: Doenjang varies in saltiness by brand, so adjust the seasoning at the end instead of adding too much at the start.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Littleneck clam meat — 80 g
- Doenjang — 1 Tbsp
- Radish — 40 g
- Green onion — 15 g
- Garlic — 1 tsp
- Water — 500 ml