Savory Soybean Paste Stew with Dried Shrimp and Spinach
Refreshing and Sweet Dried Shrimp and Spinach Doenjang Stew Recipe
This doenjang (Korean soybean paste) stew is made with spinach that has been through freezing and thawing cycles, making it exceptionally sweet and tender, just like the ones from my brother-in-law’s garden. Adding dried shrimp enhances the umami and creates a wonderfully savory and refreshing soup that’s perfect with a bowl of rice.
Main Ingredients- 4 cups Anchovy-Kelp Broth
- 1 handful Spinach, trimmed (approx. 50g)
- 1 handful Dried Shrimp (approx. 15g)
- 1/2 stalk Green Onion, sliced (approx. 30g)
- 1 Tbsp Minced Garlic
- 1 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
Prepare a savory broth using anchovies and kelp. In a pot, combine 4 cups of water, a handful of dried anchovies for broth, and 2-3 pieces of dried kelp. Bring to a boil. Once boiling, remove the kelp and let the anchovies simmer for about 10 minutes to create a rich broth. Thinly slice the green onion crosswise (about 0.5cm thick) and set aside.
Step 2
Strain the anchovies and kelp from the broth and return the clear broth to the pot. Dissolve 1 tablespoon of doenjang through a sieve to ensure it’s lump-free. Add a handful of cleaned dried shrimp to the pot; these will add a wonderful depth of flavor to the soup.
Step 3
After simmering the broth with doenjang and dried shrimp for a moment, add the trimmed spinach and the sliced green onion. Spinach cooks quickly, so adding it towards the end will help maintain its crisp texture and prevent it from becoming mushy.
Step 4
Add 1 tablespoon of minced garlic for extra flavor. Adjust seasoning with the doenjang, and if needed, add a splash of soy sauce or fish sauce for enhanced umami. Simmer briefly to allow the flavors to meld together. Your delicious Dried Shrimp and Spinach Doenjang Stew is now ready to serve!
