Spinach Doenjang Guk (Korean Soybean Paste Soup with Spinach): A Deeply Flavorful and Easy Recipe
Spinach Doenjang Guk (Korean Soybean Paste Soup with Spinach): A Deeply Flavorful and Easy Recipe
Spinach Doenjang Guk | Simple Ingredients for a Refreshing and Spicy Korean Spinach Soup Recipe
This recipe is inspired by my mother’s seasoned radish greens soup (Siraegi Doenjang Guk), but with fresh spinach instead of the radish greens. The texture is much softer than siraegi, and it yields a wonderfully refreshing and slightly spicy soup. Enjoy making this delicious Spinach Doenjang Guk!
Main Ingredients- Fresh spinach, 200-300g
- Stewing tofu, 1 block (approx. 300g)
- Green onion, 1 stalk
- Onion, 1 medium
- Red chili pepper, 1
- Green chili pepper, 1 (optional, for extra spice)
- Doenjang (Korean soybean paste), 1 Tbsp
- Gochujang (Korean chili paste), 0.5 Tbsp
- Gochugaru (Korean chili flakes, fine), 0.5 Tbsp
- Minced garlic, 0.5 Tbsp
Broth Ingredients- Water, 900ml (about 4 cups)
- Dried anchovies for broth, 1 handful (approx. 10-15)
- Dried kelp (Kombu), 5-6 pieces (approx. 5x5cm each)
- Water, 900ml (about 4 cups)
- Dried anchovies for broth, 1 handful (approx. 10-15)
- Dried kelp (Kombu), 5-6 pieces (approx. 5x5cm each)
Cooking Instructions
Step 1
First, thoroughly wash the spinach under running water. Pay special attention to the roots, as they can often retain soil. Rinse multiple times until completely clean. Remove any tough stems and use only the tender leaves and soft stems for the best texture.
Step 2
Next, prepare all the vegetables that will go into the soup. Slice the green onion diagonally. Thinly slice the onion. Slice the red and green chili peppers diagonally. You can adjust the amount of chili peppers according to your preference for spiciness. Feel free to add more green chilies if you enjoy a kick!
Step 3
Cut the tofu into bite-sized cubes, about 1.5 to 2 cm each. Try not to cut them too small, as they might break apart while simmering.
Step 4
Now, let’s make the flavorful broth, which is key to a delicious soup. In a dry pot (no oil), add the dried anchovies and lightly toast them over medium-low heat for about 2-3 minutes. This step helps to remove any fishy smell and enhance their savory flavor.
Step 5
Add 900ml of water and the dried kelp to the pot with the toasted anchovies. Bring to a boil over high heat. Once the water is boiling, immediately remove the kelp to prevent it from becoming bitter. Continue to boil the anchovies for another 10 minutes over medium-low heat to create a rich anchovy broth. Then, remove and discard the anchovies.
Step 6
Now it’s time to season the soup. Add 1 Tbsp of doenjang (soybean paste) to the broth. It’s best to place the doenjang in a fine-mesh sieve held over the pot and gently dissolve it with a spoon. This method ensures the doenjang melts smoothly into the broth without clumps, resulting in a cleaner taste.
Step 7
After dissolving the doenjang, add 0.5 Tbsp of gochujang (chili paste) and 0.5 Tbsp of gochugaru (chili flakes) to enhance the color and add a touch of spiciness. Stir well to combine.
Step 8
Once the broth comes to a boil, add the prepared spinach, sliced onion, and 0.5 Tbsp of minced garlic. Spinach cooks very quickly, so adding it towards the end helps maintain its crisp texture.
Step 9
Finally, add the sliced green onions, chili peppers, and cubed tofu. Let the soup simmer for about 5 more minutes, or until all the ingredients are tender and the tofu is heated through.
Step 10
And there you have it! A bubbling pot of delicious Spinach Doenjang Guk. The refreshing taste of the fresh spinach combined with the deep, savory flavor of the doenjang creates a wonderfully clean and satisfying soup. Perfect for enjoying with a bowl of hot rice. Enjoy!
