Spinach Doenjang Guk: Quick & Hearty 10-Minute Korean Soybean Paste Soup
Spinach Doenjang Guk: Quick & Hearty 10-Minute Korean Soybean Paste Soup
Super Easy 10-Minute Recipe: How to Make Delicious Spinach Doenjang Guk
As a working mom, it’s hard to prepare elaborate meals after picking up my kids from daycare. This soup is a lifesaver! It only takes about 10 minutes to simmer after the water boils, making it a quick and simple way to get vegetables into my children while ensuring a delicious and satisfying meal. It’s a regular on our dinner table.
Ingredients- Water or Rice Water 1-1.5 liters
- Doenjang (Korean soybean paste) 1 heaped Tablespoon
- Fresh spinach 1 handful
- Zucchini 1/3 medium
- Potato 1 medium
- Onion 1/4 medium
- Mushroom 1 (e.g., shiitake, oyster)
- Tofu 1/2 block
- Dried kelp (Dasima) 2 pieces (approx. 5×5 cm each)
- Dried anchovies for broth 1 handful (gutted)
Cooking Instructions
Step 1
First, prepare the rice water (ssal-tteum) which will give the soup a wonderfully mild and slightly thick base. If you don’t have rice water, regular water works perfectly fine too. Measure out 1 to 1.5 liters.
Step 2
In a pot, combine the rice water (or plain water) with the dried anchovies (make sure to remove the guts for a cleaner taste) and the pieces of dried kelp. Bring this to a boil over medium heat to create a flavorful broth. Let it simmer gently to extract the savory flavors.
Step 3
While the broth is simmering, it’s time to prepare all the vegetables and tofu for the soup. Slice the zucchini into half-moon shapes, dice the potato and onion into bite-sized cubes. Tear or slice your chosen mushrooms. Cut the tofu into roughly 1.5 cm cubes. This efficient preparation will save you precious time when it’s time to assemble the soup.
Step 4
Once the broth starts to boil, remove the dried kelp immediately. Leaving kelp in for too long can make the broth slightly bitter. You can remove the anchovies at this point or let them simmer for another 5 minutes for a deeper flavor, depending on your time. Either way, the broth will be tasty!
Step 5
Now it’s time to add the star ingredient: the Doenjang! Add one heaped tablespoon of doenjang into the broth. A ‘heaped’ tablespoon means it should be piled high on the spoon. Stir well with a ladle to dissolve the soybean paste completely, ensuring there are no lumps.
Step 6
Add all your prepared vegetables (potato, zucchini, onion, mushrooms) and tofu into the pot with the dissolved doenjang and broth. Bring it to a gentle boil. If the heat is too high, the vegetables might become mushy, so reduce the heat to medium once it starts bubbling. Cook until the vegetables are tender and the flavors have melded together beautifully.
Step 7
Once the vegetables are almost cooked through, add the washed spinach. Spinach cooks very quickly; you only need to simmer it for a minute or two until it wilts. This preserves its vibrant color and nutrients. Once the spinach is tender, turn off the heat. Your delicious and savory Spinach Doenjang Guk is ready! Enjoy this wholesome soup that’s packed with flavor and goodness. It’s perfect with a bowl of rice.
