Savory Spinach Soybean Paste Stew (Doenjang Guk)
Seasonal Delight: Cooking a Fresh and Flavorful Spinach Doenjang Guk
My mother, who has dental implants, finds that eating doenjang guk helps her gums heal faster. This led me to experiment with various doenjang guk recipes. Recently, I decided to make it with seasonal spinach, which is wonderfully sweet and delicious right now. The combination of fresh spinach and savory doenjang is truly delightful and can awaken even a flagging appetite.
Main Ingredients- 1/2 bunch fresh spinach (washed and trimmed)
- 1 block soft tofu (cut into bite-sized pieces)
- 1/4 onion (thinly sliced)
- 1 piece green onion (chopped)
- 2 Cheongyang peppers (chopped, adjust to your spice preference)
Broth Ingredients- 10 dried anchovies for broth
- 2 pieces dried kelp (kombu)
- 2 dried shiitake mushrooms
- 1 Tbsp soybean paste (doenjang)
- A little soy sauce for seasoning
- 10 dried anchovies for broth
- 2 pieces dried kelp (kombu)
- 2 dried shiitake mushrooms
- 1 Tbsp soybean paste (doenjang)
- A little soy sauce for seasoning
Cooking Instructions
Step 1
First, prepare the fresh spinach by trimming the roots and washing it thoroughly. Drain the water and cut it into manageable pieces. Cut the soft tofu into approximately 1.5cm cubes. Thinly slice the onion, and finely chop the green onion and Cheongyang peppers.
Step 2
In a pot, combine the dried anchovies, dried kelp, and dried shiitake mushrooms. Add about 6 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15 minutes to create a rich broth. Remove and discard the anchovies. Finely julienne the kelp and return it to the broth. You can also thinly slice the shiitake mushrooms after removing the tough stems.
Step 3
To ensure a clear and clean-tasting spinach doenjang guk, if you are using homemade soybean paste, strain it through a fine-mesh sieve to remove any lumps and dissolve it smoothly into the broth. Alternatively, if you prefer a milder soup, you can use a lighter green soybean paste (miso-style) or a clear doenjang. Dissolve the strained soybean paste into the broth, stirring well.
Step 4
Once the broth is simmering, add the prepared spinach and cook for about 10 minutes. This allows the spinach flavor to fully infuse into the soup, adding a lovely sweetness as it softens.
Step 5
When the spinach is tender, add the cubed tofu, sliced onion, and chopped Cheongyang peppers. Let it simmer for a few more minutes until everything is heated through and the flavors meld. Taste the soup and adjust the seasoning with soy sauce if needed. You can also add a little minced garlic for extra flavor, if desired. Enjoy your delicious and comforting bowl of spinach doenjang guk!
