Sigeumchi doenjang guk
Sigeumchi doenjang guk, from above
Non vegKorea

Sigeumchi doenjang guk

Spinach and tofu in a soft doenjang broth. Korean everyday soup at its gentlest.

25 minTime
11 gProtein each
mildSpice
Everyday soybean soup2 chapters · 1 min read

Make it your way

Grandma's waySpinach and tofu in a doenjang anchovy broth.
The original
103kcalsame
11 gproteinsame
3 gfibresame
25minutessame

Sigeumchi doenjang guk.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Water4 cups
Dried salted fisha handful dried anchovies
Kombu1 small piece
Doenjang2½ tbsp
Spinach1 bunch, cut
Firm tofu150 g, cubed
Onion½ small, sliced
Garlic3 cloves, minced
Spring onion (green onion, scallion)1 stalk, cut
Green chilli1, sliced

Method

4 steps
  1. 1Simmer anchovies and kelp in the water for 10 minutes, then remove.
  2. 2Whisk in doenjang through a sieve and add onion and tofu; simmer 5 minutes.
  3. 3Add spinach and garlic and cook 2 minutes.
  4. 4Finish with spring onion and chilli.
Serve it like this

Ladle into a deep bowl with plenty of spinach and tofu and serve hot beside rice and banchan.

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Make it a meal

What goes with Sigeumchi doenjang guk: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
On the side Kongjaban45 min
On the side Chonggak kimchi75 min
To drink Dalgona coffee10 min
Something sweet Yaksik90 min
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