Savory Dried Shrimp and Spinach Doenjang Guk (Soybean Paste Soup)
Savory Dried Shrimp and Spinach Doenjang Guk (Soybean Paste Soup)
Super Simple Breakfast Menu! How to Make Dried Shrimp and Spinach Doenjang Guk
Are you looking for a quick and hearty meal to make on busy mornings? The Dried Shrimp and Spinach Doenjang Guk recipe I’m sharing is incredibly simple, from preparing the ingredients to cooking. Start your day with this delicious soybean paste soup, boasting a rich, savory flavor and a refreshing finish!
Main Ingredients- 1 bunch fresh spinach (approx. 250g)
- 5 Tbsp dried shrimp
- 2 Tbsp flavorful doenjang (Korean soybean paste)
- 0.5 Tbsp savory gochujang (Korean chili paste)
- 1200ml rice water (approx. 6 cups)
- 1/3 stalk of green onion
- 3 cloves garlic
- 1 Cheongyang chili pepper (optional, for spicy flavor)
- 1-2 Tbsp anchovy sauce (for seasoning)
Cooking Instructions
Step 1
First, to remove any fishy smell from the dried shrimp and add a rich, deep flavor, place the 5 tablespoons of dried shrimp in a dry pan and stir-fry over medium heat for about 30 seconds to 1 minute. Be careful not to burn the shrimp; the key is to stir-fry just until a subtle aroma is released.
Step 2
After washing the spinach thoroughly, trim the thick root parts by cutting them into halves or quarters. This will ensure the spinach cooks evenly and is easy to eat.
Step 3
Rinse the prepared spinach several times in cold water to completely remove any dirt or impurities. Finally, drain it in a colander. Excess water can dilute the soup’s flavor.
Step 4
Prepare the green onion, garlic, and Cheongyang chili pepper (if you prefer a spicy kick) to enhance the soup’s flavor. Finely chop the green onion, mince the garlic, and thinly slice the chili pepper diagonally.
Step 5
Pour 1200ml of rice water into the pot containing the stir-fried dried shrimp. Rice water makes the soup base smoother and more savory.
Step 6
Dissolve 2 tablespoons of doenjang in the pot. To ensure a smooth soup without lumps, it’s best to strain the doenjang through a sieve into the rice water before mixing.
Step 7
Add 0.5 tablespoon of gochujang along with the doenjang. Gochujang helps balance the richness of the doenjang and adds a delightful umami flavor.
Step 8
Once the soup comes to a boil, add all the prepared spinach. Spinach cooks very quickly, so avoid overcooking it.
Step 9
When the spinach is tender, add the minced garlic, chopped green onion, and sliced Cheongyang chili pepper. Keep the heat at medium-high during this step.
Step 10
Finally, taste the soup and adjust the seasoning. If needed, add 1-2 tablespoons of anchovy sauce to enhance the flavor. Anchovy sauce adds a deeper, more savory taste to the soup. (I found 1 tablespoon to be just right.)
Step 11
Continue to simmer over medium-high heat for about 5 more minutes until the delicious Dried Shrimp and Spinach Doenjang Guk is ready. Skim off any foam that rises to the surface during cooking for a clearer, cleaner broth. Enjoy this warm soup with a bowl of rice!
