Savory and Tender Sigeumchi Doenjang Guk (Spinach Soybean Paste Soup)
A clear soup made by dissolving doenjang in anchovy broth and simmering it with sweet seasonal spinach.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A savory soup made by straining doenjang into anchovy broth and simmering it with naturally sweet winter spinach. Mild and comforting, it makes an easy, gentle dish to serve for breakfast.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Sigeumchi Doenjang Guk
- Spinach1 handful, 130 g (generous)
- Large green onion (daepa)1/2 stalks
- Red chili pepper1
- Anchovy broth5 cups
- Doenjang (Korean soybean paste)2 tbsp (1 commercial doenjang + 1 homemade doenjang)
- Minced garlic1/2 tbsp
- Salt (or soup soy sauce (guk-ganjang))a little
Spinach Muchim
- Spinach2 handfuls, 200 g
Spinach Muchim Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced green onion2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tsp
- Toasted sesame oil
- Toasted sesame seeds
- For the sigeumchi doenjang guk ingredients, preparing a generous handful or two handfuls of spinach works well.
- If you do not want gochugaru in the spinach muchim, you can omit it.
Steps
1. For the ingredients, prepare a generous handful or two handfuls of spinach.
Slice the large green onion diagonally, and slice the red chili pepper diagonally as well.
2. Strain the doenjang through a sieve into the anchovy broth to dissolve it.
To see how to make anchovy broth, go here ⇒ http://blog.naver.com/ppunwife/140090439314
3. Once the broth with dissolved doenjang comes to a rolling boil, add the spinach...
4. Add the minced garlic, large green onion, and red chili pepper, then simmer together.
If it tastes bland, adjust the seasoning with salt or soup soy sauce to finish.
Spinach Muchim
Ingredients: 200 g spinach (two handfuls)
Seasoning: 1 tbsp gochugaru, 2 tbsp minced green onion, 1 tbsp soup soy sauce, 1 tsp minced garlic, toasted sesame oil, toasted sesame seeds
1. Bring water with a little coarse sea salt to a rolling boil, add the spinach, and take it out as soon as it wilts...
Spinach is meant to be blanched, not boiled, so do not cook it for long.
It will lose its crisp texture and all the delicious flavor will seep out.
2. Rinse in cold water and drain. Do not squeeze it too hard.
Place the spinach and all the seasoning ingredients into a bowl and gently toss together with your hands.
If it tastes bland, adjust the seasoning by adding more salt.
If you do not want gochugaru in your spinach muchim, you can omit it.
Ppunwife's tips
- Spinach is meant to be blanched, not boiled, so do not cook it for long. It will lose its crisp texture and all the delicious flavor will seep out.
- When rinsing in cold water and draining, do not squeeze it too hard.
FAQ
What should I add if the soup tastes bland?
You can adjust the seasoning to taste by adding a little salt or soup soy sauce.
How do you dissolve doenjang into the soup?
Passing the doenjang through a fine mesh strainer into the anchovy broth keeps the broth clean and prevents it from becoming gritty.
Can I leave out the gochugaru when making the accompanying spinach muchim?
Yes, if you prefer a non-spicy, mild flavor, you may omit the gochugaru.
Is there a trick to keeping the best texture when making seasoned spinach?
Do not boil it for long; remove it as soon as it lightly wilts, rinse immediately in cold water, and avoid squeezing out the liquid too tightly.
