Spinach Doenjang Soup: The Secret to a Deliciously Flavorful Stew
How to Make Spinach Doenjang Soup Even More Delicious
Spinach, like many vegetables, can lose significant nutrients and flavor if stored in the refrigerator for too long. This recipe preserves the fresh taste and nutritional value of spinach by lightly blanching it, seasoning it with doenjang (Korean soybean paste) and gochujang (Korean chili paste), and then simmering it into a delightful soup. Enjoy the wholesome, savory, and subtly spicy broth that’s perfect with a bowl of rice.
Main Ingredients- 1 bunch fresh spinach (roots trimmed and cleaned)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1 medium onion (sliced)
- 1 green onion (chopped)
- 1-2 Korean green chilies (optional, finely chopped)
- 5-6 cups Anchovy-Kelp Broth (approx. 1L – 1.2L)
- Salt or soup soy sauce, to taste
Cooking Instructions
Step 1
Prepare the Spinach: Gently scrape off any dirt from the root ends of the spinach with a knife. Remove any wilted or damaged leaves. Soak the spinach in water for about 10 minutes to loosen any remaining dirt, then rinse thoroughly multiple times under running water.
Step 2
Blanch the Spinach: Bring a pot of water to a rolling boil. Add the prepared spinach and blanch it very briefly, just until the leaves wilt (about 30 seconds to 1 minute). Be careful not to overcook, as it can become mushy and lose nutrients.
Step 3
Season the Spinach: Briefly rinse the blanched spinach under cold water to stop the cooking process. Gently squeeze out excess water. Place the spinach in a bowl and mix it with 2 tablespoons of doenjang and 2/3 tablespoon of gochujang. Massage the seasoning into the spinach until well combined. Ensuring the seasoning coats the leaves evenly is key.
Step 4
Simmer the Soup Base: Pour 5-6 cups of anchovy-kelp broth into a pot. Add the seasoned spinach and the sliced onion. Bring the mixture to a boil over medium-high heat. The onion will add a natural sweetness to the broth as it cooks.
Step 5
Finish and Season: Once the soup comes to a rolling boil, reduce the heat to medium-low and let it simmer for another 1-2 minutes. Doenjang’s delicate flavor and nutrients can diminish with prolonged boiling, so lower the heat once it boils. Add the chopped green onion and green chilies, let it simmer briefly, then turn off the heat immediately.
Step 6
Adjust the Flavor: For a touch of extra spice, you can add a pinch of red chili flakes if desired. Finally, taste the soup and adjust the seasoning with soup soy sauce or salt as needed to achieve your preferred flavor balance. Your delicious Spinach Doenjang Soup is now ready!
