Delicious and Savory Spinach Doenjang Guk (Korean Soybean Paste Stew)
Chef Baek Jong-won’s Easy Recipe for Spinach Doenjang Guk – Perfect for a Quick Morning Soup
Let’s make a delicious and richly flavored spinach doenjang guk. It’s a comforting and easy-to-make soup.
Main Ingredients
- 1 bunch fresh spinach (approx. 300g)
- 800ml anchovy-kelp broth or rice water (for doenjang guk)
Cooking Instructions
Step 1
Today, we’re going to make a savory and delicious spinach doenjang guk that everyone loves. It’s a perfect hearty soup for breakfast, lunch, or dinner.
Step 2
First, pour 800ml of broth or rice water into a pot. If using rice water, rinse the rice about 3-4 times and collect the final rinse water. Rice water makes the soup smoother and more savory.
Step 3
Now, let’s prepare the seasoning ingredients for the soup’s flavor. Dissolve 1 Tbsp of homemade doenjang and 1.5 Tbsp of store-bought doenjang in the pot. Combining both types of doenjang allows you to enjoy the deep flavor of homemade and the umami of store-bought. Add 1 tsp of gochugaru. You can add more if you prefer a spicier taste.
Step 4
Finally, add 1 tsp of minced garlic and mix well. This creates the base seasoning and flavor for your soup.
Step 5
Once the broth and seasonings are well combined, add the cleaned spinach. Spinach can become mushy if overcooked, so it’s best to add it when the soup starts to boil and cook just until it wilts.
Step 6
When the spinach is tender, add the thinly sliced green onion and simmer for another moment. The fresh taste of the green onion will infuse the soup, making it even more delicious. Taste and adjust seasoning with soup soy sauce or salt if needed.
Step 7
There you have it – a perfectly savory and delicious spinach doenjang guk! Enjoy it with a warm bowl of rice.
