WASH THE SPINACH
Rinse the roots and leaves several times because spinach holds fine soil. Trim only the tough root ends and keep the leaves whole.
GUK · 국
SIGEUMCHI DOENJANG GUK
시금치된장국
A light everyday soup of spinach in savory soybean-paste broth. Korean homes make it quickly when they want vegetables, warmth and rice without a heavy main dish.
TIME15 MINLEVELVERY EASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 200 g fresh spinach
- 750 ml anchovy-kelp stock or water
- 1½ tbsp Korean doenjang
- 1 tsp minced garlic
- ½ small onion, thinly sliced
- ½ block firm tofu, small cubes, optional
- 1 scallion, sliced
- ½ mild green chili, optional
COOK IN ORDER
THE METHOD.
DISSOLVE THE DOENJANG
Bring the stock to a simmer, then dissolve the doenjang through a small strainer or with the back of a spoon.
BUILD THE LIGHT BROTH
Add onion, garlic and optional tofu. Simmer for about 5 minutes so the onion softens.
ADD SPINACH LAST
Add the spinach and press it gently into the broth. Cook for only 2 to 3 minutes, then finish with scallion and optional chili.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The spinach should be tender but still green, and the broth light tan rather than thick like doenjang jjigae. Taste before adding salt because doenjang varies greatly in saltiness.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve beside rice, kimchi and a simple egg or fish dish. It is a supporting everyday guk, so each bowl should have plenty of broth and a modest amount of spinach.
LEFTOVERS
STORE & REHEAT.
Refrigerate for up to 2 days. Reheat only until hot; repeated boiling darkens the spinach and makes its texture too soft.