Flavorful Spinach Doenjang Guk (Korean Soybean Paste Soup)
Flavorful Spinach Doenjang Guk (Korean Soybean Paste Soup)
A Deep and Savory Spinach Doenjang Guk Recipe That’s Delicious Even with Store-Bought Doenjang
Warm up with a bowl of hearty and nutritious spinach doenjang guk! Spinach, often considered an expensive vegetable, is currently in season and more affordable. This is the perfect time to enjoy this comforting soup. This recipe proves you can achieve a rich, umami flavor even using readily available store-bought doenjang, especially if you enhance it with a broth made from dried cutlassfish heads (or anchovies). The combination with rice water creates a wonderfully mellow and savory taste. Reinvigorate your appetite with this delicious spinach doenjang guk, made with fresh, seasonal spinach, and power through the start of the week!
Main Ingredients- 1 bunch spinach (approx. 300g)
- 1/2 cup dried cutlassfish heads or dried anchovies
- 3 bowls rice water (approx. 600ml)
Seasonings- 4 Tbsp Doenjang (Korean soybean paste, adjust to taste)
- 1 Tbsp soup soy sauce or fish sauce (optional, for added umami)
- 1/2 tsp minced garlic
- A little chopped green onion
- 4 Tbsp Doenjang (Korean soybean paste, adjust to taste)
- 1 Tbsp soup soy sauce or fish sauce (optional, for added umami)
- 1/2 tsp minced garlic
- A little chopped green onion
Cooking Instructions
Step 1
Begin by pouring 3 bowls of rice water into a pot and bringing it to a boil over medium heat.
Step 2
Place the dried cutlassfish heads or dried anchovies into a mesh bag or a piece of cheesecloth for easy removal later. Prepare this for making the broth.
Step 3
Once the rice water is boiling, carefully add the prepared bag of cutlassfish heads (or anchovies) to the pot. Let it simmer for about 5-7 minutes over medium-low heat to extract a savory broth. Adjust the heat to medium-low.
Step 4
While the broth is simmering, prepare the spinach. Remove any yellow or wilted leaves, trim the root ends slightly, and rinse thoroughly under cold water 2-3 times to ensure all dirt is removed.
Step 5
Remove the bag of cutlassfish heads (or anchovies) from the broth. Add 4 tablespoons of doenjang to the pot, stirring well to dissolve any clumps. You can adjust the amount of doenjang according to your preference. For an extra layer of flavor, you can also add 1 tablespoon of soup soy sauce or fish sauce.
Step 6
Once the doenjang broth is re-boiling, add the cleaned spinach, cut into bite-sized pieces (about 5-7cm long). Cook for only about 2-3 minutes after adding the spinach. Overcooking will make it mushy, so aim for a slightly crisp texture.
Step 7
When the spinach has wilted, add the minced garlic and chopped green onion. Let it simmer for another moment. Taste and adjust the seasoning if needed with more doenjang or a pinch of salt. Your delicious and savory spinach doenjang guk is ready to be enjoyed!
