Lee Bo-eun’s Simple Spinach Doenjang Soup
How to Make Spinach Doenjang Soup / Spinach and Dried Shrimp Soup
Here’s Lee Bo-eun’s recipe for a flavorful and clean-tasting spinach doenjang soup, perfect for a light breakfast. Although simple to make, the chewiness of the dried shrimp and the savory depth of the soybean paste create a wonderfully balanced and refreshing soup that’s comforting and delicious.
Ingredients- 350g fresh spinach
- 1/4 cup dried small shrimp (bori saeu)
- 3 Tbsp doenjang (Korean soybean paste)
- 8 cups rice water (about 1.6L)
- 1/2 medium green onion
- 1/2 tsp minced garlic
- 1 Tbsp cooking wine (mirin or similar)
- 1/2 Tbsp soy sauce for soup (adjust to taste)
Cooking Instructions
Step 1
First, prepare the spinach. Trim any wilted or yellowed leaves, but keep a little of the root intact as it’s nutritious. Rinse the spinach thoroughly multiple times under cold running water to remove any dirt or grit.
Step 2
Next, we’ll toast the dried shrimp to enhance the soup’s flavor. Place 1/4 cup of dried small shrimp in a pot over medium-high heat and stir-fry for about 40 seconds. This step removes any fishy or unpleasant odors, resulting in a cleaner and more savory broth.
Step 3
Pour 8 cups of rice water into the pot with the toasted shrimp. Using a sieve, dissolve 3 tablespoons of doenjang into the rice water, ensuring there are no lumps. Bring this mixture to a boil over medium-high heat with the lid off for about 5 minutes.
Step 4
Once the broth is boiling, add 1 tablespoon of cooking wine to add depth. Then, add the prepared spinach (breaking it in half by hand will create a nice texture) and the sliced green onion (1/2 medium) and minced garlic (1/2 tsp).
Step 5
After the spinach has wilted slightly, reduce the heat to medium-low. Cover the pot and let the soup simmer gently for about 20 minutes. This allows the spinach flavor to meld beautifully into the broth and ensures a smooth, non-gritty texture.
Step 6
Skim off any foam that rises to the surface during cooking, if desired. Taste the soup and, if needed, adjust the seasoning by adding 1/2 tablespoon of soy sauce for soup after turning off the heat. It’s often recommended to keep doenjang soups mildly seasoned to appreciate the natural flavors of the ingredients.
Step 7
Ladle the finished spinach doenjang soup into bowls. You’ll have a perfectly savory and refreshing soup, thanks to the delightful combination of the dried shrimp and fresh spinach. Enjoy this comforting and satisfying dish!
