Spinach and Soybean Paste Stew (Sigeumchi Doenjang Guk) – Kid-Friendly Version
A Simple and Nutritious Spinach Doenjang Guk Recipe Your Kids Will Love
As the weather gets cooler, everyone craves a warm and comforting stew or soup. I quickly made this spinach doenjang guk, a favorite of my eldest daughter, using leftover spinach. It’s simple to make and perfect for a quick morning meal – a regular on our family table! This recipe is easy and fast, making it a go-to for busy mornings.
For the Stew- 1/2 zucchini
- 1 handful of oyster mushrooms
- 1 Tbsp soybean paste (doenjang)
- 1/2 Tbsp minced garlic
- 1 pack seafood stock base (or anchovy-kelp broth)
- 1/3 bunch spinach
- 1/2 block firm tofu (or 1 block)
Cooking Instructions
Step 1
Wondering what ingredients to add? Let’s make it with zucchini, oyster mushrooms, and tofu you have at home. If you’re cooking for kids, adding a few dried anchovies will make the broth even more refreshing and flavorful. The combination of fresh spinach and savory doenjang is mild enough for children to enjoy without hesitation.
Step 2
First, place 1 pack of seafood stock base in a pot and add water to boil. You can also make your own broth by simmering anchovies and kelp, but using a pre-made stock pack is a quick way to achieve a deep flavor. Simmer for about 10 minutes to extract a rich broth.
Step 3
While the broth is simmering, prepare the vegetables and tofu for the stew. Washing and chopping the ingredients beforehand will help speed up the cooking process.
Step 4
To make it easy for children to eat, chop all ingredients into small, bite-sized pieces. Slice the zucchini about 0.5cm thick, into half-moons or flat pieces. For the oyster mushrooms, trim off the tough bottom part and then tear them lengthwise by hand. This helps them absorb the seasoning better and improves their texture.
Step 5
Prepare the zucchini and oyster mushrooms in the same way. For a texture that kids will enjoy, it’s best not to cut them too large. Lightly rinse the mushrooms under running water before preparing.
Step 6
Wash the fresh spinach thoroughly under running water, removing any yellow or wilted leaves. Pay special attention to any dirt near the roots. You can trim off any tough stem ends if desired.
Step 7
Cut the tofu into bite-sized cubes. Small, square pieces will be easier for children to scoop up with their spoons. Using firm tofu rather than silken tofu will prevent it from falling apart during cooking.
Step 8
Once the prepared broth is boiling vigorously, remove the stock pack. Leaving it in too long can impart a bitter taste, so be sure to take it out once the flavor is extracted.
Step 9
Stir 1 Tbsp of doenjang into the clear broth. To prevent clumps, it’s best to scoop some broth into a small bowl, dissolve the doenjang in it, and then add it back to the pot for a smoother consistency.
Step 10
Add 1/2 Tbsp of minced garlic along with the doenjang to enhance the savory flavor of the broth. Stir well to distribute the garlic aroma throughout the soup.
Step 11
Now, add the prepared zucchini and oyster mushrooms to the pot and simmer over medium heat. Cook for about 3-5 minutes, or until the zucchini becomes translucent and the mushrooms are tender, allowing the flavors to meld.
Step 12
Once the broth comes to a boil again, add the zucchini and oyster mushrooms first and let them cook. This step allows the ingredients to combine and develop a delicious flavor. Continue to simmer over medium heat.
Step 13
When the soup starts to boil vigorously again, get ready to add the next ingredients.
Step 14
Add the clean spinach to the soup. Spinach cooks very quickly, so avoid overcooking it. Cook just long enough to retain its vibrant green color and freshness.
Step 15
After adding the spinach, let the stew simmer rapidly for about 1 minute. It’s important to maintain the spinach’s crisp texture and fresh aroma; overcooking will make it mushy.
Step 16
Finally, add the bite-sized tofu and stir gently. Since the tofu is already cooked, you only need to simmer it for less than a minute, just until it’s heated through.
Step 17
Simmer for another moment, and your delicious Spinach Doenjang Guk will be ready! Doenjang brands vary in saltiness, so taste the soup and if needed, add 1 Tbsp of fish sauce for extra umami or adjust with salt.
Step 18
Your kid-favorite, mild Spinach Doenjang Guk is complete! If you’re serving it to adults, consider adding chopped Cheongyang chili peppers or red chilies for a spicier kick.
Step 19
This Spinach Doenjang Guk takes only about 15 minutes to prepare! It’s a perfect, nutritious, and quick meal for busy mornings. Enjoy it with a warm bowl of rice!
