Spinach Doenjang Soup: A Refreshing and Savory Winter Delicacy
How to Make Delicious Spinach Doenjang Soup at Home
Here’s a recipe for Spinach Doenjang Soup, where fresh spinach meets refreshing radish for a deep, savory flavor. This easy-to-follow recipe will make you want to finish a whole bowl of rice! ^^
Main Ingredients- Spinach 180g (Choose fresh, tender spinach)
- Radish 1 piece (about 100-150g, adds a refreshing taste to the broth)
- Water 1100ml (Using clear anchovy and kelp broth will enhance the flavor)
- 1 pack of Dashima (seaweed) and anchovy broth pack, or homemade broth ingredients
- Doenjang (Korean soybean paste) 2 heaping tablespoons (Homemade or store-bought, adjust to your preference)
- Gochujang (Korean chili paste) 1 teaspoon (Adds a touch of spiciness)
- Minced garlic 1 tablespoon (Freshly minced garlic offers the best aroma)
- Cheongyang chili pepper 1/2 (optional, for added heat)
Cooking Instructions
Step 1
First, trim the roots of the spinach and remove any wilted or dirty leaves. Wash the spinach thoroughly under running water. Cut the cleaned spinach into bite-sized pieces (about 4-5cm). This ensures the spinach cooks evenly and doesn’t become mushy in the soup.
Step 2
Slice the radish into thin, uniform pieces (about 0.5cm thick). Thin slices cook faster and release more flavor into the broth. Thinly slice the Cheongyang chili pepper diagonally. Finely mince the garlic. (Optional: Slicing a red chili pepper along with the green one adds visual appeal.)
Step 3
In a pot, bring 1100ml of water to a rolling boil over high heat. Once boiling, add the broth pack and the sliced radish. Reduce the heat to medium once the soup returns to a boil, cover, and simmer for about 10 minutes, allowing the radish to become translucent and infuse the broth with its refreshing flavor.
Step 4
After 10 minutes, remove and discard the broth pack. Continue to simmer the radish for about 3 more minutes. This step removes any bitterness from the broth pack while maximizing the radish’s refreshing taste.
Step 5
While the broth simmers, in a separate bowl, combine 2 heaping tablespoons of doenjang and 1 teaspoon of gochujang. Add about 1/2 cup of the hot broth and whisk until the pastes are well dissolved. Dissolving the pastes beforehand prevents lumps and ensures a smooth, rich soup.
Step 6
Pour the dissolved doenjang and gochujang mixture into the pot and stir well to combine. Taste the soup and adjust the amount of doenjang if needed. Keep in mind that the saltiness of homemade doenjang can vary, so adjust accordingly.
Step 7
Once the soup with the dissolved pastes comes back to a boil, add the prepared spinach. Spinach cooks quickly; boil for just one more boil over medium heat to keep it vibrant green and tender. Avoid overcooking.
Step 8
Finally, stir in 1 tablespoon of minced garlic and the diagonally sliced Cheongyang chili pepper. Let it simmer briefly. The combination of spicy chili and aromatic garlic will complete the delicious Spinach Doenjang Soup.
Step 9
Serve hot with a bowl of rice and enjoy this delightful Spinach Doenjang Soup! It’s the perfect companion to any meal. ^^
