This is one of the various types of Korean soybean paste soup using spinach. Soybean paste is a very important ingredient in Korean cuisine. Except for the saltiness, there is some research that shows health benefits from soybean paste. You can adjust the amount of soybean paste for your dish depending on your taste or for your health. This is very easy to make, and of course it is delicious. It is a good soup to go with your daily Korean meal. 😀
Yield: 4 Servings
Short Korean Lesson
- SiGeumChi (시금치) = Spinach
- DoenJang (된장) = Soybean Paste
- 5 Cups Spinach (7 oz)
- 1 Small Onion
- 5 Cups Water
- 1 Dried Anchovy Pack (7-8 Dried Anchovies)
- 3 Tbsp Soybean Paste
- 1 tsp Soup Soy Sauce
- 1½ Tbsp Minced Garlic
- 1 Hot Pepper (Optional)
In 5 cups of water, add 1 dried anchovy pack (or 7-8 dried anchovies). If you are a vegetarian, use a couple dried shiitake mushrooms instead of anchovies. Once it starts to boil, cook it for 3 minutes on high.
Meanwhile, prepare 5 cups of spinach. Remove the bad parts, wash, and then chop it.
Slice 1 small onion into ½-inch pieces.
3 minutes later, add 3 Tbsp of soybean paste. Use a strainer to mix the paste with the broth better.
There will be some chunks of beans. I like to put them in the soup, but if you want, you can throw them away.
Add 1½ Tbsp of minced garlic and cook for 5 minutes.
5 minutes later, add the spinach and onion to the soup. Cook for 5 more minutes on high.
Depending on your soybean paste brand, the saltiness can be different. So in this step, adjust the salty flavor with ½ to 1 tsp of soup soy sauce.
5 minutes later, add some hot peppers. Cook for 2 more minutes, and then turn of the heat.
After it is done cooking, remove the dried anchovy pack. If you use dried anchovies or shiitake mushrooms, you can eat them with your soup.
Serve it hot with fresh rice and other vegetables or side dishes. Try it someday. Thanks~~~ 😀