Sigeumchi Doenjang- Guk (Spinach Soybean Paste Soup)

Sigeumchi Doenjang- Guk (Spinach Soybean Paste Soup)

This delicious soup is easy to make and is perfect to warm up with this Winter! Here is a step by step guide to making Korean Spinach Soybean Paste Soup.

The term Guk in Korean is a thin soup that has more liquid than solid ingredients. It is usually served with rice or can be used as a base to make Doenjang-jjigae (Soybean Paste Stew). Jjigae is the total opposite of Guk, being it is a stew that has more solid ingredients than liquid and is also a favorite in Korea.

 

Ingredients:
150g spinach
20g Myeolchi (dried anchovies)
4 cups of water
5cm green onion
1bsp Domjang (soybean paste)
Drizzle of soy sauce (for taste)

Steps:

  1. Mince the green onion into small pieces and set aside for later.
  2. Remove the wilted leaves and roots from the spinach. Wash thoroughly and then cut into 2-3 sections horizontally across the leaves long wise. Leave aside.
  3. Remove the heads and intestines from the anchovies and also leave aside.
  4. Now put the anchovies, kelp and water into a pot to boil on high heat. Once at boiling point, turn off the heat after 1-2 minutes.
  5. Strain the ingredients and broth into a bowl to separate the solids from the broth. You can now be rid of the strained solid ingredients, they are no longer needed.
  6. Pour the broth back into the pot and mix in the Domjang (soybean paste) into the broth while on a medium high heat.
  7. After mixing, add in the spinach and continue to cook for 5 minutes on medium heat.
  8. After 5 minutes, add in the green onion and garlic to the pot. Stir and cook for another 2 minutes on medium heat.
  9. Now season to taste with the soy sauce and serve.

Note: You can use alternative ingredients to the dish like beef or clams instead of anchovies. You can also substitute the meat with tofu if you prefer! And you can substitute the spinach with mallow, chard or winter cabbage. And the Domjang (soybean paste) can be substituted with Gochujang (red pepper paste), Jip-ganjang (soup soy sauce) or salt.

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