Easy Korean Spinach Doenjang Soup Recipe (Sigeumchi Doenjang Guk) | Healthy Korean Soybean Paste Soup
Easy Korean Spinach Doenjang Soup (Sigeumchi Doenjang Guk) – Healthy & Savory Korean Soup
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/07/easy-korean-spinach-doenjang-soup.html
What Is Korean Spinach Doenjang Soup?
Korean Spinach Doenjang Soup (Sigeumchi Doenjang Guk, 시금치된장국) is a comforting everyday Korean soup made with fresh spinach, tofu, shiitake mushrooms, and doenjang, Korea's traditional fermented soybean paste.
Unlike spicy Korean stews that rely heavily on gochujang or gochugaru, this soup gets its main flavor from doenjang. The fermented soybean paste provides a deep, savory flavor that pairs naturally with mild spinach and tofu.
In this recipe, the spinach is briefly blanched before being added to the soup. Doenjang and minced garlic are lightly stir-fried in sesame oil for about 30 seconds before water is added, helping develop a deeper aroma.
Tofu adds a soft texture, shiitake mushrooms contribute additional umami, and green onion provides freshness. A small amount of tuna sauce and soup soy sauce strengthens the savory flavor without overpowering the doenjang.
The optional Cheongyang chili can be added for a little heat, but the basic soup remains mild and comforting.
Served with steamed rice and Korean side dishes, it makes a simple home-style meal that can be prepared in about 30 minutes.
Why You'll Love This Recipe?
This is the kind of soup that works particularly well for an everyday Korean meal.
Fresh spinach, tofu, mushrooms, and green onion provide a combination of vegetables and protein in a single bowl.
The doenjang creates a rich broth without requiring complicated preparation, while tuna sauce and shiitake mushrooms add additional savory depth.
Blanching the spinach takes only about 30 seconds, and once the ingredients are prepared, the final soup requires just a few minutes of simmering.
It is also easy to adapt for cooks outside Korea. Miso can substitute for doenjang when necessary, regular Asian fish sauce can replace tuna sauce, and common mushrooms can be used instead of shiitake.
Ingredients
Main Ingredients
- Spinach — 200 g
- Firm tofu — 200 g
- Water — 2,400 ml total
- Green onion — 30 g
- Shiitake mushrooms — 30 g
- Cheongyang chili — 1, optional
Seasonings
- Korean doenjang — 3 tsp
- Sesame oil — 1 tsp
- Minced garlic — 1 tsp
- Soup soy sauce — 1/2 tsp
- Tuna sauce — 2 tsp
- Seasoned salt — 1/4 tsp
How to Make Korean Spinach Doenjang Soup
Step 1. Prepare the Ingredients
Wash 200 g spinach thoroughly to remove any dirt.
Cut 200 g firm tofu into bite-sized cubes.
Slice:
- 30 g green onion
- 30 g shiitake mushrooms
- 1 Cheongyang chili, if using
Having everything prepared before cooking makes the final soup very quick to assemble.
Step 2. Blanch the Spinach
Bring 1,000 ml water to a boil.
Add the spinach and blanch for approximately 30 seconds.
Remove the spinach and drain thoroughly.
Do not overcook it at this stage because the spinach will cook again briefly in the soup.
Step 3. Prepare the Seasoning Mixture
In a small bowl, combine:
- 1/2 tsp soup soy sauce
- 2 tsp tuna sauce
- 1/4 tsp seasoned salt
Mix and set aside.
Preparing these seasonings together makes them easier to distribute evenly through the soup.
Step 4. Stir-Fry the Doenjang and Garlic
Heat 1 tsp sesame oil in a pot.
Add:
- 3 tsp doenjang
- 1 tsp minced garlic
Stir-fry for approximately 30 seconds.
Keep the cooking time short and avoid burning the doenjang or garlic.
This brief step helps release their aroma before the broth is added.
Step 5. Add the Remaining Ingredients
Pour 1,400 ml water into the pot.
Bring to a boil.
Add:
- Prepared seasoning mixture
- Blanched spinach
- Tofu
- Green onion
- Cheongyang chili, if using
- Shiitake mushrooms
Simmer for approximately 4–5 minutes.
This is enough time for the flavors to come together without unnecessarily overcooking the spinach.
Step 6. Taste and Serve
Taste the broth.
Adjust the seasoning only if necessary.
Because doenjang, tuna sauce, and soup soy sauce all contribute saltiness, taste before adding any additional salt.
Serve hot with steamed rice.
What Is Doenjang?
Doenjang (된장) is a traditional Korean fermented soybean paste and one of the foundational seasonings of Korean cooking.
It has a strong, savory, earthy flavor and is used in soups, stews, dipping sauces, and vegetable dishes.
Although it is sometimes compared with Japanese miso, the two are not identical.
Korean doenjang generally has a stronger, more rustic fermented flavor, which is particularly well suited to simple vegetable soups like Sigeumchi Doenjang Guk.
Because doenjang brands vary in saltiness and fermentation intensity, it is useful to taste the soup before adding additional seasoning.
Why Stir-Fry the Doenjang First?
In this recipe, the doenjang and minced garlic are briefly cooked in sesame oil before water is added.
The purpose is not to fry them for a long time.
Approximately 30 seconds is enough to warm the fermented paste and garlic and release additional aroma.
Sesame oil also contributes a nutty flavor that complements the doenjang.
Keep the heat controlled during this step because burnt garlic or doenjang can introduce unwanted bitterness.
Why Blanch the Spinach First?
The spinach is blanched separately for only 30 seconds before being added to the finished soup.
This gives you better control over its texture and prepares it before the short final simmer.
Because spinach cooks very quickly, prolonged boiling is unnecessary.
After blanching, drain it well before adding it to the soup.
The spinach will then finish cooking with the tofu, mushrooms, green onion, and seasonings.
Why Add Tofu?
Tofu has a mild flavor that works particularly well with the stronger fermented flavor of doenjang.
It absorbs some of the seasoned broth while providing a soft texture that contrasts with the spinach and mushrooms.
Firm tofu is used in this recipe because it holds its shape better during simmering.
Cut it into similarly sized bite-sized cubes so it heats evenly and is easy to eat with the other ingredients.
Why Add Shiitake Mushrooms?
Shiitake mushrooms provide additional savory depth and a meaty texture without making the soup heavy.
Their natural umami complements both doenjang and tuna sauce.
Only 30 g is needed, so the mushroom flavor supports the soup rather than dominating it.
If shiitake mushrooms are unavailable, cremini or white mushrooms can be substituted.
Ingredient Substitutions
Doenjang → Japanese Miso
Miso can be used when Korean doenjang is unavailable.
However, the flavor will be different because miso is generally milder and has a different fermentation profile.
Adjust the amount according to the product you use.
Soup Soy Sauce → Light Soy Sauce
Light soy sauce can be used if Korean soup soy sauce is unavailable.
Because saltiness varies between brands, add it carefully.
Tuna Sauce → Anchovy Fish Sauce
Anchovy fish sauce is an easy alternative that provides similar seafood-based savory flavor.
Tuna Sauce → Asian Fish Sauce
A regular fish sauce can also be used.
Begin with a slightly smaller amount if the brand is particularly strong or salty.
Spinach → Baby Spinach
Baby spinach works well and may require an even shorter cooking time because the leaves are more delicate.
Shiitake Mushrooms → Cremini Mushrooms
Cremini mushrooms are a convenient substitute outside Korea.
Shiitake Mushrooms → White Mushrooms
Common white mushrooms can also be used.
Cheongyang Chili → Serrano or Jalapeño
Serrano provides more noticeable heat, while jalapeño is generally a milder alternative.
Shopping Tips
Choosing Spinach
Look for spinach with fresh green leaves and crisp stems.
Avoid bunches with excessive yellowing, sliminess, or badly wilted leaves.
Because spinach is one of the main ingredients, freshness has a noticeable effect on the finished soup.
Choosing Doenjang
Look for Korean fermented soybean paste labeled Doenjang (된장).
It is usually sold in plastic tubs at Korean and Asian grocery stores.
Different brands have different levels of saltiness and fermentation flavor, so adjust the final seasoning accordingly.
Choosing Tofu
Firm tofu is recommended because it keeps its shape during simmering.
Drain excess liquid before cutting it into cubes.
Choosing Shiitake Mushrooms
Fresh shiitake should have firm caps without excessive moisture or sliminess.
If fresh shiitake is difficult to find, another mushroom can be substituted.
Choosing Tuna Sauce
Korean tuna sauce is generally available at Korean grocery stores.
If it is unavailable, anchovy fish sauce or another Asian fish sauce is the easiest substitute.
How to Make This Soup Vegetarian
The main ingredient that needs attention is the tuna sauce.
To make a vegetarian version, omit the tuna sauce and use a vegetarian mushroom-based seasoning or a little additional soy-based seasoning instead.
Doenjang, tofu, spinach, mushrooms, garlic, green onion, and sesame oil can all remain.
Taste carefully after making the substitution because tuna sauce normally contributes both saltiness and umami.
The shiitake mushrooms become especially useful in a vegetarian version because they provide additional savory flavor.
How to Make the Soup Spicier or Milder
The basic soup is mild.
For a little heat, add the optional Cheongyang chili.
For cooks outside Korea, Serrano pepper is a good alternative when stronger heat is desired.
Jalapeño provides a generally milder option.
For a completely mild version, simply omit the chili.
There is no need to alter the doenjang, tofu, spinach, or other seasonings.
What to Serve with Spinach Doenjang Soup
This soup is designed to accompany steamed rice as part of a Korean home-style meal.
It pairs particularly well with:
- Steamed rice
- Kimchi
- Seasoned soybean sprouts
- Braised tofu
- Stir-fried fish cake
- Seasoned cucumber
- Bulgogi
- Grilled or braised meat
Because the soup is mild and savory, it works well with both vegetable side dishes and more strongly seasoned main dishes.
Storage
Allow leftover soup to cool appropriately before transferring it to an airtight container.
Store it in the refrigerator for up to 2 days.
Reheat gently over low to medium-low heat until thoroughly hot.
Avoid prolonged boiling during reheating because the spinach can become excessively soft.
The tofu may also become more fragile after repeated heating.
Freezing is not recommended because spinach can lose much of its original texture after freezing and thawing.
For the best quality, prepare only the amount you expect to eat within a couple of days.
FAQ
Q1. What Is Doenjang?
Doenjang is a traditional Korean fermented soybean paste with a deep, savory, and earthy flavor.
It is commonly used in Korean soups and stews.
Q2. Can I Use Miso Instead of Doenjang?
Yes.
Miso can be used as a practical substitute, although the finished flavor will be milder and different from traditional Korean doenjang.
Q3. Can I Make This Soup Vegetarian?
Yes.
Replace the tuna sauce with a vegetarian mushroom seasoning or adjust the broth with additional vegetarian seasoning.
Q4. Can I Use Frozen Spinach?
Yes.
Thaw it completely and drain away excess moisture before adding it.
Fresh spinach is recommended for the best texture.
Q5. Is This Soup Spicy?
The soup itself is mild.
The Cheongyang chili is optional and can be omitted.
Q6. Can I Use Soft Tofu?
You can, but soft tofu breaks apart more easily.
Firm tofu is recommended because it holds its shape better during simmering.
Q7. Can I Use Other Mushrooms?
Yes.
Cremini or white mushrooms are practical alternatives to shiitake.
Q8. Why Is My Soup Too Salty?
Doenjang, tuna sauce, soup soy sauce, and seasoned salt all contribute saltiness.
Different brands also vary significantly.
Taste before adding extra seasoning.
Q9. Why Blanch the Spinach Before Adding It?
Brief blanching prepares the spinach while giving you better control over its texture before the final simmer.
Q10. What Should I Serve with This Soup?
Steamed rice is the basic accompaniment.
Kimchi and simple Korean vegetable side dishes complete an easy home-style meal.
Cooking Tips
Wash the spinach thoroughly before blanching.
Blanch it for only about 30 seconds.
Use firm tofu so the cubes hold their shape.
Prepare all ingredients before beginning the final soup.
Stir-fry the doenjang and garlic for only about 30 seconds.
Do not burn the sesame oil, garlic, or doenjang.
Taste the soup before adding additional salt.
Remember that doenjang brands vary in saltiness.
Add Cheongyang chili only if you want additional heat.
Avoid overcooking the spinach during the final simmer.
Reheat leftovers gently rather than boiling them repeatedly.
🥬 Related Korean Recipes
1. Easy Korean Seasoned Spinach (Sigeumchi Muchim)
2. Easy Korean Bean Sprout Soup Recipe
3. Easy Korean Braised Tofu (Dubu Jorim) Recipe
Enjoy your Korean cooking! 👨🍳
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