Flavorful Pollack and Spinach Doenjang Jjigae
[Super Easy & Seasonal] Delicious Pollack and Spinach Doenjang Jjigae Made with Fresh Spinach and Dried Pollack
You’ll be amazed at how simple and quick this doenjang jjigae is! Perfect for a busy day.
Ingredients
- 1 handful fresh spinach (approx. 100g)
- 3 cups water (approx. 600ml)
- 4 strands dried pollack (long strands, approx. 20g)
- 1 Tbsp doenjang (Korean soybean paste, heaped)
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare all your ingredients. Wash the spinach thoroughly under running water to remove any soil, trimming the root ends. Lightly rinse the dried pollack and gently squeeze out excess water. This step helps to keep the broth clean and free of any fishy odor.
Step 2
Pour 3 cups of water into a pot. Add the prepared dried pollack. To ensure the pollack infuses its flavor well, cut it into bite-sized pieces (about 2-3 cm) using scissors directly into the pot. This will contribute to a refreshing and deep savory taste in the soup.
Step 3
For the spinach, tear it into manageable, bite-sized pieces by hand. This is easier to eat than finely chopped spinach. Try to use more of the tender leaves rather than tough stems for a better texture. The spinach will wilt quickly in the hot broth.
Step 4
Add 1 heaped tablespoon of doenjang (Korean soybean paste). To ensure the doenjang dissolves smoothly and prevents clumps, you can place it in a fine-mesh sieve over the pot and whisk it into the water. This will result in a clear and smooth broth.
Step 5
Once the broth comes to a rolling boil after adding the doenjang, reduce the heat to medium. Let it simmer gently for about 5 minutes. This allows the flavors of the pollack and doenjang to meld together, creating a richer and more complex taste. Take a moment to taste the broth – you should notice a harmonious blend of fresh spinach and savory pollack.
Step 6
Finally, add 0.5 tablespoon of minced garlic for a fragrant aroma. Continue to simmer on medium heat for about 1 more minute. This allows the garlic’s subtle pungency to infuse into the soup without becoming overpowering. Avoid simmering for too long after adding garlic, as its aroma can dissipate.
Step 7
Taste the soup and adjust seasoning if needed. If it’s not salty enough, add a small splash of soup soy sauce or fish sauce. Adding a touch of fish sauce can significantly enhance the umami and depth of flavor, making it taste like it came from a professional chef. Remember to add seasonings gradually and taste as you go.
Step 8
Congratulations! You’ve made a delicious pollack and spinach doenjang jjigae quickly and easily using seasonal ingredients. Enjoy this heartwarming soup with a bowl of rice for a satisfying meal. It’s a dish the whole family will love!
