Savory Sigeumchi Doenjang Guk (Spinach Soybean Paste Soup)
A savory soup made by simmering naturally sweet spinach in a doenjang broth enriched with dried shrimp.
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 →
This doenjang soup pairs naturally sweet seasonal spinach with dry-toasted dried shrimp for a rich umami depth. Since the ingredients cook quickly, a brief simmer after dissolving the doenjang keeps the texture soft and tender. Made with everyday ingredients, it is a comforting soup the whole family can easily share.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Spinach3 handfuls, 150 g
- Tofu100 g
- Large green onion (daepa)1/3 stalk
- Dried shrimp1/2 cup
- Broth tablet1 tablet
- Water (or anchovy broth)5 cups
- Doenjang (Korean soybean paste)2 tbsp
- Soup soy sauce (guk-ganjang) (or salt)1 tbsp
- Minced garlic1/2 tbsp
- If using whole dried shrimp with heads attached, trim off the sharp, pointy whiskers with kitchen shears so they are comfortable to eat.
- Toast the shrimp in a dry pan until crisp to remove any stale odor.
Steps
Prepare the ingredients
Here is the spinach, dried shrimp to create a flavorful broth, a little tofu, and a little large green onion.
Prep the ingredients
Separate any spinach leaves that are clumped together into bite-sized pieces, and cut long ones in half.
Slice the tofu into small flat bite-sized pieces, and thinly slice the large green onion diagonally.
If using whole dried shrimp with heads attached, trim off the sharp, pointy whiskers with kitchen shears so they are comfortable to eat.
Toast them in a dry pan until crisp to eliminate any stale odor.
Simmer
Pour in 5 cups of water, add the dried shrimp and 1 broth tablet, and boil for at least 5 minutes to infuse the broth.
Dissolve 2 tbsp of doenjang (Korean soybean paste), and once it comes to a boil...
Add the spinach, tofu, large green onion, and 1/2 tbsp of minced garlic, and boil quickly.
All the ingredients cook fast, so there is no need to boil it for long.
Taste the soup, adjust the seasoning with soup soy sauce (guk-ganjang) or salt if it is bland, and finish.
Finish
When you chew the solid ingredients, the sweet flavor of the spinach comes through, and the broth infused with dried shrimp is subtly sweet, savory, and deeply satisfying.
Simple, easy, and modest, yet packed with flavor and nutrition, this spinach doenjang soup is something the whole family can enjoy comfortably.
Enjoy it warm and start an energetic day.
Ppunwife's tips
- All the ingredients cook fast, so there is no need to boil it for long.
FAQ
Is there anything to keep in mind when prepping dried shrimp?
Dried shrimp with heads have sharp, pointy whiskers that can be unpleasant to eat, so it is best to trim them with kitchen shears and toast the shrimp once in a dry pan to remove any stale smell.
How long should I boil it after adding the spinach?
Because the main ingredients, such as spinach and tofu, cook very quickly, do not boil them for long; just give them a brief, quick boil to finish.
Can I use another broth instead of a broth tablet?
You can use anchovy broth instead of water and a broth tablet to make the soup base.
How should I adjust the seasoning if it needs more salt?
Taste the broth at the end and add a little soup soy sauce or salt according to your preference.
