Spinach Doenjang Guk (Soybean Paste Soup with Spinach)
Spinach Doenjang Guk (Soybean Paste Soup with Spinach)
How to Make Refreshing Spinach Doenjang Guk with Anchovy Broth!
Spinach Doenjang Guk is wonderfully refreshing and delicious! This recipe uses a savory anchovy broth made with rice water, creating a deeply satisfying flavor. This basic doenjang guk is a crowd-pleasing recipe that’s hard not to love.
Main Ingredients- 1 liter Rice Water
- 3 handfuls Spinach
- 10 Dried Anchovies (for broth)
- 2 pieces Dried Kelp (Dashima)
- 2 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Minced Garlic
- 1 tsp Gochugaru (Korean chili flakes)
- 0.5 Stalk Green Onion (thinly sliced)
Cooking Instructions
Step 1
Roast Anchovies and Kelp for Broth: In a pot, lightly toast the dried anchovies and kelp over medium-low heat for 1-2 minutes. This toasting process removes any fishy smell from the anchovies, resulting in a cleaner, more refined broth flavor. (Inspired by Kim Sumi’s doenjang guk style.)
Step 2
Simmer the Anchovy Broth: Add 1 liter of rice water to the pot with the toasted anchovies and kelp. Bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 10 minutes to create a rich and refreshing anchovy broth.
Step 3
Prepare the Spinach: Trim the root ends of the spinach with a knife. Gently separate the leaves and stems by hand. Rinse the spinach thoroughly multiple times under running water to remove any dirt, as spinach often harbors soil. Shake off excess water. (The spinach used here grew close to the ground, similar to a spring cabbage variety, so it required extra washing.)
Step 4
Prepare Other Vegetables: Thinly slice half a stalk of green onion into rounds. (You can also add thinly sliced onion for extra flavor. Note: Spinach and tofu are not complementary ingredients in Korean cuisine, so it’s best to omit tofu from spinach doenjang guk.)
Step 5
Dissolve Doenjang and Simmer: Add 2 tablespoons of doenjang to the simmering broth. You can either strain it through a fine-mesh sieve or use a ladle to dissolve it thoroughly. Once the doenjang is dissolved, remove and discard the anchovies and kelp. Let the soup simmer again to allow the flavors to meld.
Step 6
Add the Spinach: Add the prepared spinach to the pot. Cook for about 2-3 minutes, or until the spinach is wilted and tender.
Step 7
Finish the Soup: Stir in 0.5 tablespoon of minced garlic, the sliced green onions, and 1 teaspoon of gochugaru. Simmer for another minute. The touch of gochugaru adds a subtle kick and refreshing quality, effectively balancing the earthy flavor of the spinach and enhancing the overall taste of the soup. Enjoy your delicious Spinach Doenjang Guk!
