Sigeumchi Doenjangguk (Spinach Soybean Paste Soup)
Sigeumchi doenjangguk is a savory soybean paste soup made by dissolving doenjang into anchovy-kelp broth and adding blanched spinach. A touch of red chili and red pepper flakes gives it a clean, gently spicy kick, making it great both as a hangover soup and an everyday soup.
Ingredients
Main
- Spinach1 handful
- Anchovy & kelp broth4 cups
- Red chili1
Seasoning
- Doenjang (soybean paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tsp
- Red pepper flakes (gochugaru)A little
- Minced garlic1 tsp
Directions
- 1
Trim the roots off the spinach and wash it well, then blanch it in boiling water for about 15 seconds, rinse in cold water, and squeeze out the excess water.
- 2
Pour the anchovy-kelp broth into a pot, strain 1 tbsp of doenjang through a sieve to dissolve it into the broth, and bring to a boil over high heat.
- 3
Once the broth comes to a boil, add the blanched spinach and let it come to a boil once more.
- 4
Add 1 tsp of minced garlic to bring out the flavor of the broth.
- 5
Season to taste with soup soy sauce, and finish with red pepper flakes and thinly sliced red chili for a spicy kick if you like.
Tips
Spinach turns mushy and loses its color if boiled too long, so blanch it lightly, add it at the end, and let it come to a boil just once. Since saltiness varies by brand of doenjang, adjust the seasoning with soup soy sauce, and add cheongyang chili if you want it spicier.