Spinach Clam Soup Recipe (Jogae Sigumchi Gook)

This is my hubby's favorite soup.  I love making it.  Make it and see!

This simple spinach soup is an easy recipe of homey comfort. Jogae Sigumchi Gook (jogae kuk)
takes less than thirty minutes, but it's delicious, flavorful, and full of nutrients and vitamins.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 20 littleneck clams (less if you are using large clams), rinsed and scrubbed
• 1 pound fresh spinach, rinsed with thick stems trimmed. Chop coarsely or keep leaves intact
• 5 cups water
• 4 Tbsp daenjang (soybean paste)
• 1 tsp myulchi karu (anchovy powder, myeolchi garu)*
• 1 bunch scallions, chopped
• 2 Tbsp minced garlic

Preparation:

1. Blanch spinach for 30 seconds in boiling water.
2. Drain spinach.
3. Put 5 cups of water into large pot over high heat.
4. Add bean paste to water gradually, using a whisk to dissolve if necessary.
5. Add anchovy powder*, garlic, and scallions to broth and bring to a boil.
6. Add spinach and clams and cook until clams open. Remove from heat.

(Serves 4).

Bourbon Chicken & Marinade

I am making the following:

Bourbon Chicken

By: Lucy Loo 

"A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!"

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Servings  (Help)

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Original Recipe Yield 4 servings

 

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 teaspoon ground ginger
• 4 ounces soy sauce
• 2 tablespoons dried minced onion
• 1/2 cup packed brown sugar
• 3/8 cup bourbon
• 1/2 teaspoon garlic powder

Directions

1. Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.