Cafeteria Master’s Spinach Doenjang Soup (10-Minute Recipe)

Ingredients

• 1 tbsp Sesame oil
• 1 tbsp Minced garlic
• 1 tbsp Doenjang
• 700 ml Water
• Salt (A small amount (for blanching the spinach))
• Spinach (Trimmed at the stems)
• 1 tbsp Tuna fish sauce
• 0.5 tbsp Soup soy sauce
• 3 tbsp Perilla seed powder
• Green onion (Sliced)

Steps

1. 1

   Add 1 tbsp sesame oil, 1 tbsp minced garlic, and 1 tbsp doenjang to a pot.

2. 2

   Lightly stir-fry the ingredients to remove the doenjang's astringent flavor.

3. 3

   Pour in 700 ml water and bring to a boil.

4. 4

   While the broth is coming to a boil, bring water to a boil in another pot, add a small amount of salt, and briefly blanch the trimmed spinach for 10 seconds.

5. 5

   Immediately remove the blanched spinach and set it aside.

6. 6

   Season the boiling doenjang broth with 1 tbsp tuna fish sauce and 0.5 tbsp soup soy sauce.

7. 7

   Add 3 tbsp perilla seed powder to enhance the savory, nutty flavor.

8. 8

   When the soup comes to a boil, add the sliced green onion first.

9. 9

   Immediately add the blanched spinach. Once the soup comes back to a brief boil, turn off the heat.

Notes

Stir-frying the doenjang first removes its characteristic astringency and brings out its flavor. Do not blanch the spinach for too long; blanch it briefly for about 10 seconds to preserve its texture.

Nutrition per serving

• Korean home cooking
• Doenjang soup
• Spinach
• Perilla seed powder
• Easy recipe
• Soup dishes
• Breakfast