Sigeumchi Doenjang Guk – Spinach Soybean Paste Soup Recipe & Guide

Introduction

Have you ever taken a sip of soup that instantly made you feel grounded, warm, and comforted? That’s exactly the magic of Sigeumchi Doenjang Guk (spinach soybean-paste soup).

Imagine a cold evening, the sound of soup gently bubbling on the stove, and the nutty aroma of fermented soybean paste filling the kitchen. With the first spoonful, the earthiness of doenjang, the freshness of spinach, and the umami-rich broth come together in harmony. It’s not just soup—it’s a reminder of home, tradition, and nourishment.

This dish isn’t flashy, but it embodies something deeper: the beauty of simplicity in Korean cuisine. Let’s explore why Sigeumchi Doenjang Guk is more than just a recipe—it’s a story worth savoring.

History of Sigeumchi Doenjang Guk

The origins of Doenjang Guk (soybean-paste soup) date back centuries, as doenjang itself is one of Korea’s oldest and most treasured condiments. Made from fermented soybeans, it has long been considered essential for both flavor and health.

Adding spinach (sigeumchi) to the broth became a popular household variation. Spinach grows abundantly in Korea and is rich in iron, making it a natural pairing with the wholesome doenjang broth. Families across generations embraced this dish for its accessibility, affordability, and comfort.

Did you know? Doenjang has been referenced in Korean historical texts for over 2,000 years, highlighting its role not only as food but also as a medicinal ingredient believed to support digestion and longevity.

Essential Ingredients

The charm of Sigeumchi Doenjang Guk is its minimalism. A handful of simple ingredients creates a depth of flavor that surprises first-timers:

• Doenjang (Fermented Soybean Paste): The star of the dish, adding earthy umami.

• Spinach (Sigeumchi): Fresh, tender spinach leaves that provide lightness and nutrition.

• Broth: Typically anchovy-kelp stock, but vegetable broth works perfectly for vegetarians.

• Garlic: A must-have for warmth and depth.

• Seasonings: Soy sauce, sesame oil, and optional Korean chili flakes (gochugaru).

• Optional Add-ons: Tofu, zucchini, onions, or mushrooms for more texture and variety.

Variations of Sigeumchi Doenjang Guk

Though the base recipe remains consistent, families adapt it according to preference:

• Vegetarian-Friendly: Using only vegetable stock, tofu, and extra greens.

• Seafood Twist: Adding clams or shrimp for enhanced umami.

• Spicy Version: Extra gochugaru or sliced green chilies for a kick.

• Winter Comfort: Adding potatoes or mushrooms for heartier texture.

• Light Summer Style: Keeping it simple with just spinach and broth for a refreshing dish.

Preparation: How to Make Sigeumchi Doenjang Guk

Here’s a simple step-by-step guide:

1. Make the Broth – Simmer dried anchovies and kelp in water for about 10–15 minutes. Strain.

2. Add Doenjang – Stir in soybean paste until dissolved in the broth.

3. Season the Base – Add garlic, soy sauce, and chili flakes (if desired).

4. Add Vegetables – Toss in fresh spinach (washed and trimmed) and other add-ons like tofu or zucchini.

5. Simmer Gently – Cook for 5–7 minutes, allowing the flavors to meld.

6. Finish & Serve – Drizzle with sesame oil and garnish with chopped green onions.

Pro Tip: Add spinach toward the end of cooking to preserve its bright color and nutrients.

Cultural Significance

In Korea, Doenjang Guk symbolizes everyday nourishment. It’s not reserved for special occasions—it’s the kind of soup served at family tables, school lunches, and even in hospital meals.

For many Koreans, Sigeumchi Doenjang Guk is a childhood memory: mothers preparing it on a busy weekday morning, or grandmothers serving it alongside rice and kimchi. The soup’s simplicity represents the Korean philosophy of finding balance and wellness in food.

Serving Suggestions

• Pair with a bowl of steamed rice for a satisfying meal.

• Serve alongside kimchi and other small side dishes (banchan) for a complete Korean spread.

• Add a fried egg on the side for extra richness.

• Great as a starter soup in a larger meal, or as a light dinner on its own.

Tips for Perfect Sigeumchi Doenjang Guk

• Use high-quality doenjang for authentic flavor. Homemade or artisanal paste elevates the dish.

• Always wash spinach thoroughly to remove grit.

• Don’t overcook spinach—it should remain vibrant and slightly firm.

• Balance the seasoning: doenjang is salty, so add soy sauce carefully.

• Try combining with miso paste for a Korean-Japanese fusion twist.

Did you know? Spinach was first introduced to Korea during the Goryeo Dynasty (918–1392) and has since become one of the most widely used greens in Korean cuisine.

Other Valuable Information

• Health Benefits: Rich in protein, probiotics, fiber, iron, and vitamins A & C.

• Diet-Friendly: Low in calories but highly filling—perfect for healthy eating.

• Seasonal Appeal: Works as both a warm winter soup and a light summer dish.

• Budget-Friendly: Uses accessible, inexpensive ingredients.

A Reflective Ending

At its heart, Sigeumchi Doenjang Guk is a reminder of how simple food can carry deep meaning. It’s about family tables, everyday wellness, and the wisdom of generations passed down through food.

When you prepare this soup, you’re not just making a meal—you’re engaging with a tradition that values health, balance, and comfort. So next time you’re craving something nourishing, try making this dish at home. Share it with your loved ones, and let the warmth of this Korean classic remind you that the simplest flavors often tell the richest stories.

Frequently Asked Questions

1. What does Sigeumchi Doenjang Guk taste like?
It has an earthy, savory flavor from doenjang, balanced by the freshness of spinach and the umami depth of the broth.

2. Can I make this soup vegan?
Yes! Use vegetable broth instead of anchovy broth and vegan soybean paste (some may contain fish-based seasonings).

3. Is doenjang the same as miso?
Not exactly. Both are fermented soybean pastes, but doenjang has a stronger, earthier flavor compared to the sweeter, milder miso.

4. How long can I store this soup?
It can be kept in the refrigerator for up to 3 days. Reheat gently to preserve spinach texture.

5. What kind of spinach works best?
Tender, fresh spinach is ideal. Baby spinach works too, but traditional Korean spinach (sigeumchi) is preferred for authenticity.

6. Can I freeze Sigeumchi Doenjang Guk?
It’s not recommended, as spinach loses texture when frozen. However, you can freeze the broth and add fresh spinach later when reheating.