Fragrant Naengi Doenjang Guk (Shepherd's Purse Soybean Paste Soup)
A clear, comforting soup made by gently simmering fragrant shepherd's purse in a refreshing manila clam broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This comforting soup features shepherd's purse and Korean radish simmered in a refreshing broth made from manila clams. The secret is to keep the doenjang and garlic subtle, allowing the rich, natural aroma of the wild greens to shine. With chewy clam meat and vegetables, it is an easy dish to enjoy from winter into spring.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Shepherd's purse (naengi)100 g (after cleaning)
- Manila clams1 pack, 300 g
- Korean radish (mu)100 g
- Large green onion (daepa)1/4 stalk
- Red chili pepper1
- Water5 cups
Seasoning
- Doenjang (Korean soybean paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Salta little
- You can make this shepherd's purse soybean paste soup with anchovy broth instead of manila clams, or adapt it using wild chives to make wild chive doenjang soup.
- The red chili pepper can be omitted.
- Trim away any dirt between the roots and stems and remove yellowed leaves. Soak in water for about 10 minutes, then shake and rinse by hand, repeating until no more grit settles at the bottom.
- Place the manila clams in salted water and cover with a dark plastic bag to keep them in the dark for about 2 hours so they purge any grit, a process known as degorging.
Steps
Prepare the ingredients
1 pack of shepherd's purse is 120 g, which is 100 g after cleaning.
You will also need a pack of manila clams (300 g), Korean radish, green onion, and red chili pepper (optional).
Clean the shepherd's purse
Shepherd's purse definitely needs thorough cleaning.
Trim away any dirt between the roots and stems and remove yellowed leaves.
Since shepherd's purse holds a lot of sand and soil, soak it in water for about 10 minutes, then shake and rinse it with your hands.
Repeat until no more grit settles at the bottom.
Slice the ingredients
Chop the shepherd's purse into bite-sized pieces, cutting the root ends a bit finer.
Julienne the Korean radish finely, and slice the large green onion and chili pepper diagonally.
Make the clam broth
Place the manila clams in salted water, cover with something dark like a black plastic bag, and let sit for about 2 hours to purge the grit, a process called degorging.
Rinse several times in clean water, add 5 cups of water, and once it comes to a rolling boil, skim off the foam thoroughly.
As soon as all the clams open, turn off the heat immediately, then separate the boiled broth from the clams.
Shuck the clam meat from the shells.
Since bits of shell or grit may remain in the broth, pour it carefully into your cooking pot to filter it once more.
Simmer
Dissolve 1 tbsp of doenjang (Korean soybean paste) into the 5 cups of clam broth through a fine strainer.
Add the julienned radish and 1 tbsp of soup soy sauce (guk-ganjang) to season the broth, and simmer until the radish is cooked through.
Add 1/2 tbsp of minced garlic, shepherd's purse, large green onion, red chili pepper, and 1/2 tbsp of gochugaru (Korean chili flakes), then bring to a boil for a moment until the shepherd's purse turns tender.
Adjust the seasoning with salt if it tastes bland, and finish by adding the clam meat at the very end, simmering just briefly to warm it through.
Serve
Ladle it into a bowl—the fragrant scent of shepherd's purse and the savory aroma made me want to dig in immediately.
Adding refreshing, delicious radish to this tasty broth creates an incredible soup.
The briefly cooked clam meat is sweeter and chewier than meat.
When making doenjang soup with aromatic greens like shepherd's purse or wild chives, using less doenjang and garlic allows the natural flavor of the ingredients to shine through.
Ppunwife's tips
- When making doenjang soup with aromatic greens like shepherd's purse or wild chives, using less doenjang and garlic allows the natural flavor of the ingredients to shine through.
FAQ
Can I make the broth with another ingredient instead of manila clams?
Using anchovy broth instead of manila clams also works very well.
How do you wash away the soil and grit from shepherd's purse?
After trimming the area where the roots and stems meet, soak it in water for about 10 minutes, then shake and rinse several times until the water runs clear with no grit.
Is there a tip to keep the clam meat from turning tough?
When making the broth, remove the clams as soon as they open, shuck the meat, and add it right at the end of cooking just to warm it through so it stays tender.
