Spinach and Dried Pollack Soup (Doenjang Guk)
How to Make Delicious Spinach and Dried Pollack Soup: A Refreshing Doenjang Guk with Rich Flavor
This recipe features a refreshing and savory spinach and doenjang (fermented soybean paste) soup made with dried pollack. It’s wonderfully light and satisfying, perfect for a hangover cure or a hearty meal. Enjoy this warm and comforting soup, especially on a chilly day!
Main Ingredients
- 1 bunch fresh spinach
- 1 handful dried pollack (or dried pollack strips)
- 1/2 onion
- 1/4 Korean zucchini (aebak)
- 1/2 block firm tofu
- 1/2 stalk green onion
- 1 Korean chili pepper (optional)
- 0.5 Tbsp red pepper flakes (optional)
- 2-3 dried shiitake mushrooms
Cooking Instructions
Step 1
First, let’s make the broth that will give the doenjang soup its deep flavor. In a pot, add 1.5 liters of water along with dried pollack heads (if available, otherwise skip), anchovies for broth (dishimi), dried kelp, and dried anchovies (optional). Bring to a boil over high heat, then reduce to medium-low and simmer for about 15-20 minutes to allow the flavors to meld. It’s best to remove the kelp after about 10 minutes to prevent a bitter taste.
Step 2
Gently soak the dried shiitake mushrooms in lukewarm water for about 5-10 minutes. Rinse the rehydrated mushrooms clean before using. Don’t discard the soaking water; mixing it into the broth later will add a wonderful shiitake aroma and depth of flavor. (If adding the soaking water to the broth, strain the broth first, then mix in the shiitake soaking water.)
Step 3
Prepare the dried pollack. Lightly wipe any dust off the dried pollack strips with a damp kitchen towel. Cut them into bite-sized pieces, about 1-2 cm long. Cutting them this way makes them easy to eat directly from the soup.
Step 4
Prepare the fresh spinach. Remove any yellow or wilted leaves and trim the spinach. Wash it thoroughly under running water, paying attention to the root area, and shake off excess water.
Step 5
Chop the vegetables for the soup. Slice the onion into strips or roughly chop it. Cut the Korean zucchini into half-moons or thick slices. Cube the firm tofu into approximately 1.5 cm pieces. Slice the green onion and Korean chili pepper (optional) diagonally.
Step 6
Pour the prepared broth (or the broth mixed with shiitake soaking water) into a pot and dissolve the doenjang. It’s helpful to use a sieve and a spoon to mix the doenjang, ensuring it dissolves smoothly without clumps. Doenjang brands vary in saltiness, so taste as you go and adjust the amount to your preference.
Step 7
Once the broth with dissolved doenjang starts to boil, add the rehydrated dried shiitake mushrooms first. Let them simmer for a bit to absorb the savory broth.
Step 8
When the shiitake mushrooms are partially cooked, add the cut dried pollack strips and simmer together. The pollack will release its umami flavor, making the soup even more refreshing.
Step 9
Add the zucchini and onion to the pot and continue to cook. Simmer until the vegetables become translucent and start to soften.
Step 10
For a slightly spicy kick and enhanced aroma, add red pepper flakes, shiitake mushroom powder, and the diagonally sliced Korean chili peppers. If you prefer a milder, clearer soup, you can omit the chili peppers and red pepper flakes. Shiitake mushroom powder helps to mellow the saltiness of the doenjang and adds a lovely savory note, so if you have it, a little can greatly improve the taste. (Omit if unavailable!)
Step 11
When the zucchini and onion are about halfway cooked, add the cubed tofu. Bring the soup to a rolling boil again, stirring gently to prevent the tofu from breaking apart.
Step 12
Finally, add a generous amount of the freshly prepared spinach. Spinach cooks quickly and can become mushy and lose nutrients if overcooked. Add it at the very end and cook just until it wilts. It reduces in volume significantly, so don’t be shy about adding plenty!
Step 13
Once the spinach has wilted slightly, add the sliced green onions and bring the soup to a gentle boil for one last time. Your delicious Spinach and Dried Pollack Doenjang Guk is ready! Serve immediately for the best flavor.
