Nutritious Spinach Doenjang Guk (Korean Soybean Paste Stew)
Nutritious Spinach Doenjang Guk (Korean Soybean Paste Stew)
Spinach Doenjang Guk: Blanching Namhae Spinach with Roots, Flavoring Broth with Winter Radish
A delicious Doenjang Guk where the deep, sweet flavor of winter radish enhances the broth, and the sweet, fresh Namhae spinach provides a hearty texture. This stew is perfect for a comforting meal.
Ingredients- 2 bunches Namhae spinach
- 1 Tbsp salt (for blanching spinach)
- 2-3 cm piece of winter radish (daikon)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1 tsp Guk-ganjang (soup soy sauce)
- 1/2 stalk green onion
- 2L water (approx. 8 cups)
- 1 handful dried anchovies (for broth)
- 1 piece dried kelp (dashima, 5x5cm)
Cooking Instructions
Step 1
First, soak the fresh Namhae spinach in water for a short while to allow any dirt or debris to settle at the bottom. Gently scrape off any soil from the roots with a knife and trim them. Cut any overly thick roots into 2-4 pieces. Discard any wilted or damaged leaves. Rinse the trimmed spinach several times under running water until thoroughly clean.
Step 2
While you’re preparing the spinach, bring 2L of water to a boil in a pot with 1 Tbsp of salt. Once the water is boiling, add the prepared spinach and blanch it for about 30 seconds to 1 minute, just until it turns bright green. Be careful not to overcook it, as it will become mushy. Immediately rinse the blanched spinach in cold water to preserve its color and lightly squeeze out excess water. Cut the spinach into 2-3 bite-sized pieces.
Step 3
In a separate pot, combine 2L of water with the dried anchovies, dried kelp, and the winter radish cut into 2-3 cm pieces. Bring to a boil over medium heat. Once boiling, remove the kelp and reduce the heat to low. Let it simmer for another 10-15 minutes to create a deep and refreshing broth. Ensure the radish is tender and has infused its sweetness into the broth.
Step 4
Once the broth has developed a rich flavor, remove all the dried anchovies. Add the blanched spinach (which you previously squeezed and cut) into the pot. Note: Dried kelp is only used for making the broth and should be removed before adding ingredients like spinach.
Step 5
Bring the broth back to a gentle boil. In a sieve or fine-mesh strainer, dissolve the 2 Tbsp of Doenjang into the broth, breaking up any clumps. Add the Gochujang (2/3 Tbsp) and Guk-ganjang (1 tsp) for seasoning and depth of flavor. Stir well and let it simmer for a few minutes until all the flavors meld together.
Step 6
Add the sliced green onion and cook for just another 1-2 minutes after turning off the heat. This allows the mild flavor of the green onion to infuse into the stew. For a spicier kick, you can also add half a chopped Cheongyang pepper at this stage. Enjoy your delicious Spinach Doenjang Guk!
