Savory Spinach Soybean Paste Soup (Doenjang Guk)
Spinach Doenjang Guk
The umami from dried shrimp and the natural sweetness of spinach are a perfect match! This soup is a favorite for kids, so I often serve it. Even beginner cooks can easily make this delicious soup!
Main Ingredients
- 1 bunch spinach, trimmed and washed, drained
- 5-6 dried shrimp
- Scallions, chopped to taste
- Minced garlic to taste
Seasoning
- 3 Tbsp store-bought doenjang (soybean paste)
- 3 Tbsp store-bought doenjang (soybean paste)
Cooking Instructions
Step 1
Trim the root ends of the spinach and wash it thoroughly under running water to remove any dirt. Shake off excess water and set aside.
Step 2
Pour fresh water into a pot. Use a sieve to dissolve the doenjang into the water. This method ensures the doenjang is smoothly incorporated without clumps, resulting in a clearer soup base. You can adjust the amount of water based on the saltiness of your doenjang.
Step 3
Add 5-6 dried shrimp to the doenjang broth. Dried shrimp are the secret ingredient that adds a deep umami flavor and refreshing taste to the soup! Bring it to a boil over medium heat.
Step 4
Once the soup begins to boil, add the prepared spinach. Spinach can become mushy and lose nutrients if overcooked, so it’s best to cook it just until tender after adding it to the boiling soup.
Step 5
As the spinach starts to cook, add the minced garlic to enhance the flavor and aroma. Minced garlic will deepen the soup’s overall profile.
Step 6
Finally, add the chopped scallions. The fresh, sharp aroma of scallions will provide a clean finish to the soup.
Step 7
Serve this simply yet deliciously cooked doenjang guk in warm bowls. You’ve now completed a simple, nutritious, and flavorful soybean paste soup! Enjoy a satisfying meal with rice.
