Korean Spinach Soybean Paste Soup

Aka Doenjang Guk

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Step 1

Use a store-bought dashi bag and cook as per instructions or make it at home using 4 cups water, 8 dried anchovies and a palm sized piece of dried kelp. Bring to a boil and simmer for 20 minutes, discard contents

Step 2

Add 2.5 cups anchovy stock to a pot along with soybean paste, minced garlic, dashida, gochugaru, mix well and bring to a boil

Step 3

Add sliced onions and cook until semi-soft

Step 4

Add Asian spinach and bring back to a boil. If using mature spinach use less than what the recipe calls for (around 100g)

Step 5

Add cubed tofu and simmer until thoroughly cooked

Step 6

Serve with rice and other side dishes