Mild Spinach and Soybean Paste Stew (Sigeumchi Doenjang Guk)
Mild Spinach and Soybean Paste Stew (Sigeumchi Doenjang Guk)
How to Make a Soothing and Comforting Spinach Doenjang Guk
When you’re tired of spicy and heavy foods, and crave a warm, gentle broth, why not try a bowl of Spinach Doenjang Guk? It’s perfect for a hearty breakfast, a hangover cure after drinking, or simply when you need a break from intensely flavored dishes. This recipe will guide you through making a subtly savory and deeply satisfying soup that pairs wonderfully with rice and kimchi. ^^
Main Ingredients- Fresh spinach, 2 bundles (approx. 200g)
- Onion, 1/2 medium-sized
- Commercial anchovy and kelp broth pack, 1
- Green onion (scallion), 1/3 stalk
- Water, 2 full ladles (approx. 600ml)
- Red pepper flakes, 0.5 Tbsp
- Good quality soybean paste (doenjang), 2.5 Tbsp
- Red pepper paste (gochujang), 0.5 Tbsp
- Minced garlic, 1 Tbsp
- Cheongyang chili pepper, 1 (optional, for added spiciness)
Cooking Instructions
Step 1
First, fill a pot with 2 generous ladles of water (about 600ml) and add 1 anchovy and kelp broth pack. Bring to a boil to create the broth. While commercial packs are convenient, you can also make a richer broth by boiling 1 handful of dried anchovies, 1 handful of dried shrimp, and 2 pieces of dried kelp.
Step 2
While the broth is simmering, prepare your ingredients. Thoroughly wash the fresh spinach multiple times under running water to remove any dirt or grit. Remove the roots and tear the leaves into bite-sized pieces. Peel and thinly slice the onion lengthwise. Finely chop the green onion.
Step 3
After the broth has simmered for about 10 minutes, remove the broth pack. Return the pot to the stove over medium heat. Place the soybean paste (2.5 Tbsp) and gochujang (0.5 Tbsp) in a fine-mesh sieve set over the pot. Gently whisk them with a spoon to dissolve them into the broth, ensuring a smooth and clear soup. Break up any clumps.
Step 4
Once the soybean paste and gochujang are well incorporated and the broth begins to boil, add the washed and prepared spinach. Cook just until the spinach wilts and softens slightly.
Step 5
When the spinach has wilted a bit, add the sliced onion and minced garlic (1 Tbsp). Continue to simmer the soup. The onions will release their natural sweetness, enhancing the overall flavor of the broth.
Step 6
Simmer for another 10 minutes, or until the onions become translucent. Finally, stir in the red pepper flakes (0.5 Tbsp) and mix well to finish. For an extra spicy kick, you can add 1 Cheongyang chili pepper, seeded and finely chopped, at this stage for a fiery flavor. Once all the ingredients are harmoniously blended, your delicious Spinach Doenjang Guk is ready to be enjoyed!
